Description
Butternut Squash Enchiladas are a flavorful and healthy twist on traditional enchiladas, featuring roasted butternut squash, black beans, and a rich enchilada sauce.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, cumin, and chili powder, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the roasted butternut squash, black beans, and corn.
- Warm the corn tortillas in a skillet until pliable.
- Fill each tortilla with the butternut squash mixture, 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 oven for 20 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Vegan cheese can be used for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Butternut Squash Enchiladas, Vegetarian Enchiladas, Healthy Mexican Recipes