Butternut squash and black bean enchiladas are like a warm hug on a plate, bursting with rich flavors and delightful textures. Picture this: creamy butternut squash mingling with hearty black beans, all wrapped snugly in soft tortillas, topped with tangy cheese and zesty salsa. pair with a hearty soup It’s a flavor fiesta you don’t want to miss!
Jump to:
- Ingredients for butternut squash and black bean enchiladas
- How to Make butternut squash and black bean enchiladas
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs:
- What ingredients do I need for butternut squash and black bean enchiladas?
- How long does it take to prepare butternut squash and black bean enchiladas?
- Can I make butternut squash and black bean enchiladas ahead of time?
- What toppings pair well with butternut squash and black bean enchiladas?
- Conclusion for butternut squash and black bean enchiladas:
- 📖 Recipe Card
I remember the first time I made these enchiladas for my friends during a chilly fall evening. The aroma wafting through the kitchen was so inviting that they practically raced to the table! Perfect for cozy dinners or casual gatherings, these enchiladas promise an exciting culinary adventure that your taste buds will thank you for. satisfy your sweet tooth.
Why You'll Love This Recipe
- This recipe is easy enough for weeknight meals yet impressive enough for entertaining.
- Enjoy the delightful blend of sweet and savory flavors that dance together in every bite.
- The vibrant colors make it a showstopper on any dinner table.
- These enchiladas are incredibly versatile you can swap ingredients based on what you have at home!
Ingredients for butternut squash and black bean enchiladas
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose a firm one with smooth skin; it should feel heavy for its size. This will be the creamy star of your enchiladas.
- Black Beans: Canned black beans work perfectly here; just rinse them well to reduce sodium. They add protein and heartiness to your dish.
- Tortillas: Flour or corn tortillas both work beautifully—choose based on your preference. They’ll cradle all those scrumptious fillings.
- Cheese: A blend of Monterey Jack and sharp cheddar creates a melty, gooey topping that’s simply irresistible!
- Salsa Verde: Use store-bought or homemade; it adds zing and enhances the flavors beautifully.
- Spices: Ground cumin, smoked paprika, and chili powder bring depth and warmth to the filling—don’t skip these!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make butternut squash and black bean enchiladas
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grab a baking dish and give it a light spray with nonstick cooking spray to prevent any cheesy disasters later.
Step 2: Prepare the Butternut Squash
Peel, seed, and cube about two cups of butternut squash. Toss those cubes into a pot of boiling water for about 10 minutes until they’re fork-tender. Drain them well before mashing!
Step 3: Mix It Up
In a large mixing bowl, combine the mashed butternut squash with rinsed black beans, half of your cheese (save some for topping), salsa verde, cumin, smoked paprika, and chili powder. Stir until everything is well mixed.
Step 4: Fill Your Tortillas
Warm your tortillas slightly in the microwave or on a skillet so they’re pliable. Spoon generous amounts of filling into each tortilla, roll them up tightly, and place seam-side down in your prepared baking dish.
Step 5: Top with Salsa Verde
Pour remaining salsa verde over the rolled enchiladas. Sprinkle the rest of the cheese on top—who doesn’t love extra cheese?
Step 6: Bake to Perfection
Cover with aluminum foil and bake in your preheated oven for about 20 minutes. After that time has passed, remove the foil and let it bake uncovered for another 10 minutes or until the cheese is bubbly and golden.
Transfer to plates and drizzle with more salsa verde if desired for the perfect finishing touch! Enjoy your delightful butternut squash and black bean enchiladas that are sure to become a new favorite!
You Must Know
- These butternut squash and black bean enchiladas are not just a meal; they’re an experience.
- With their vibrant colors and delightful flavors, they will steal the show at your dinner table.
- Easy to prepare, they are perfect for a cozy night in or impressing guests.
Perfecting the Cooking Process
Start by roasting the butternut squash until tender. While that’s happening, sauté the onions and garlic. Next, mix in the black beans and spices before assembling your enchiladas with shredded cheese. Bake until bubbly for perfect results.
Add Your Touch
Feel free to swap out black beans for pinto or add some corn for sweetness. Spice it up with jalapeños or top with avocado and cilantro for a fresh twist. Customize these enchiladas to suit your taste buds!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. To reheat, pop them in the oven at 350°F until heated through, or microwave individual portions for quick satisfaction without losing flavor.
Chef's Helpful Tips
- Use fresh herbs to elevate flavors—cilantro adds a refreshing touch.
- Always taste as you go to adjust spices perfectly.
- A squeeze of lime before serving brightens the dish beautifully.
Sometimes while cooking, I accidentally forget ingredients—like the time I forgot to add cheese! Surprisingly, my friends loved it anyway! Now, I double-check my list every time.
FAQs:
What ingredients do I need for butternut squash and black bean enchiladas?
To make delicious butternut squash and black bean enchiladas, you will need several key ingredients. Start with 2 cups of peeled and cubed butternut squash, one can of black beans, drained and rinsed. You’ll also need corn tortillas, diced onions, garlic, cumin, chili powder, and shredded cheese. For the sauce, consider using enchilada sauce or a homemade blend of tomatoes and spices. Fresh cilantro can enhance the flavor as a garnish. Each ingredient contributes to a flavorful dish that’s both nutritious and satisfying. For more inspiration, check out this spicy chorizo sweet potato chili recipe.
How long does it take to prepare butternut squash and black bean enchiladas?
Preparing butternut squash and black bean enchiladas typically takes around 30 minutes for the prep work and about 25-30 minutes for baking. First, you will need time to roast the butternut squash until tender, which usually takes about 20 minutes in the oven. While it roasts, you can prepare your other filling ingredients. Once assembled, bake them until bubbly and golden brown. Overall, you can have these tasty enchiladas ready in under an hour.
Can I make butternut squash and black bean enchiladas ahead of time?
Yes, you can definitely make butternut squash and black bean enchiladas ahead of time! Prepare them completely up until the baking stage. After assembling the enchiladas, cover them tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. When you’re ready to enjoy them, remove from the fridge and bake as directed. This makes it easy to serve a healthy meal on busy weeknights or during gatherings without compromising on flavor or quality.
What toppings pair well with butternut squash and black bean enchiladas?
When serving butternut squash and black bean enchiladas, consider various toppings that complement their flavors beautifully. Sour cream adds creaminess while fresh avocado slices provide richness. Chopped cilantro brings freshness to each bite. You might also sprinkle some crumbled feta or cotija cheese on top for an extra burst of flavor. add a unique side dish A drizzle of lime juice enhances the dish’s overall taste profile too. Experimenting with different toppings allows for personalization based on your preferences!
Conclusion for butternut squash and black bean enchiladas:
In conclusion, butternut squash and black bean enchiladas are a delightful combination of flavors that are both healthy and satisfying. With simple ingredients like roasted squash, black beans, and spices wrapped in corn tortillas, this dish is easy to prepare ahead of time for busy days. enjoy a flavorful curry The various topping options allow for customization according to personal taste preferences. Enjoy these enchiladas as a comforting meal any night of the week!
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📖 Recipe Card
Print
Butternut Squash and Black Bean Enchiladas
- Total Time: 1 hour
- Yield: Serves 4
Description
Butternut squash and black bean enchiladas are a delightful blend of creamy butternut squash and hearty black beans, all enveloped in soft tortillas. Topped with zesty salsa verde and gooey cheese, these enchiladas create a comforting dish that’s bursting with flavor. Perfect for cozy family dinners or entertaining friends, this recipe is simple to prepare yet impressive enough to wow your guests.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa verde
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Boil the peeled and cubed butternut squash for about 10 minutes until fork-tender. Drain and mash.
- In a mixing bowl, combine the mashed squash, black beans, half of the cheese, salsa verde, cumin, smoked paprika, and chili powder.
- Warm the tortillas slightly to make them pliable. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining salsa verde over the enchiladas and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approx. 300g)
- Calories: 410
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
