Description
Indulge in the vibrant flavors of Black Bean and Butternut Squash Enchiladas, a delightful dish that brings together hearty black beans and sweet roasted butternut squash, all wrapped in warm corn tortillas. This easy-to-make recipe is perfect for busy weeknights or festive gatherings, and it caters to both vegetarians and those who enjoy meat dishes. With its rich taste and colorful presentation, this meal is sure to impress family and friends alike. Packed with fiber, vitamins, and wholesome ingredients, these enchiladas are not only satisfying but also a nutritious choice for any occasion. Top them with fresh herbs or avocado for an extra layer of flavor and enjoyment.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 corn tortillas
- 2 cups tomato sauce
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 cup shredded cheese, dairy-free if preferred
- Fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté diced butternut squash until soft (about 5-7 minutes). Stir in black beans, corn, cumin, chili powder, salt, and pepper; cook until heated through (3-4 minutes).
- Spread some tomato sauce in a baking dish. Fill each tortilla with the vegetable mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining tomato sauce over the enchiladas and sprinkle cheese on top.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly.
- Serve warm with optional garnishes like cilantro or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 300
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg