Black bean butternut squash enchiladas you’ll crave!
Delicious and hearty black bean butternut squash enchiladas that are perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the diced butternut squash, black beans, corn, cumin, chili powder, and garlic powder.
- Warm the corn tortillas in a skillet or microwave to make them pliable.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 25-30 minutes, until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute the cheese with a dairy-free alternative for a vegan option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg