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
Scale
- 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