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Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas

Are you in the mood for a delicious and satisfying vegetarian meal? Look no further than these Butternut Squash and Black Bean Enchiladas! Packed with flavor and wholesome ingredients, these enchiladas are perfect for both vegetarians and anyone looking to add more plant-based meals to their diet. With the combination of creamy butternut squash, hearty black beans, and warm spices, this recipe is sure to become a family favorite.

Prep Time Cook Time Total Time Servings
20 mins 40 mins 1 hr 4 servings

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cut into small cubes (about 3 cups) (680 grams)
  • 1 can (15 ounces) black beans, rinsed and drained (425 grams)
  • 1 small onion, diced (about 1/2 cup) (80 grams)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded Monterey Jack cheese (113 grams)
  • 8 small flour tortillas
  • 1 can (10 ounces) enchilada sauce (283 grams)
  • Chopped fresh cilantro, for garnish

Cooking Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
  2. In a large skillet, heat oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Add the cubed butternut squash to the skillet and cook until tender, about 10-12 minutes. Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
  4. Warm the flour tortillas in the microwave for a few seconds to make them pliable. Place a scoop of the butternut squash and black bean mixture in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  5. Pour the enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the shredded Monterey Jack cheese on top.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.

Serving Suggestions

These Butternut Squash and Black Bean Enchiladas are a versatile dish that can be enjoyed on their own or paired with your favorite Mexican-inspired sides. Serve them with a side of Mexican rice, guacamole, and sour cream for a complete and satisfying meal. These enchiladas are perfect for a cozy dinner at home or for entertaining guests. They are also a great option for meal prep, as they can be made ahead of time and reheated throughout the week for a quick and tasty lunch. Enjoy!

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