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–+ servings

Butternut Squash Black Bean Enchiladas

Roasted butternut squash and and black beans rolled into delicious enchiladas
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 10 enchiladas
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 3 cups peeled and diced butternut squash roughly 1 medium butternut squash
  • 1 tsp garlic powder
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 1 can drained black beans
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 cup water or broth
  • 8-10 flour tortillas I use the medium carb savvy ones from TJ's
  • 2 cups shredded cheese

Method
 

  1. Preheat the oven to 400.
  2. Toss the butternut squash with a little olive oil, salt, pepper, and garlic powder and spread out on a baking sheet. Roast for 20 minutes.
  3. While the butternut squash is roasting, saute the onion in a large pan for about 5 minutes. Add the garlic, stir for 30 seconds then add the cumin, chili powder, and a good pinch of salt. Let cook for another 30 secons.
  4. Add the black beans and a little broth or water and cook on medium. When the butternut squash is done, turn off the heat and add the squash to the pan.
  5. Pour a jar of enchilada sauce into a shallow bowl. Take one tortilla at a time and lightly coat in the sauce, letting any excess drip off. Lay the tortilla on a cutting board, take a few tablespoons of filling, then place on one end of the tortilla. Add a little cheese on top. Gently roll and place seam side down in a 9x13 baking dish. You can also use an 8x11, you just may have to lay a couple of perpendicular to the rest of the enchiladas.Repeat the process until you have filled 8-10 enchiladas.
  6. Top with shredded cheese and bake for 20 minutes. Add any toppings, like avocado, sour cream, green onion, and enjoy!
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