Butternut Squash Black Bean Enchiladas Recipe
Hearty and flavorful Butternut Squash Black Bean Enchiladas featuring roasted butternut squash, black beans, and a blend of spices, topped with enchilada sauce and melted jack cheese. This vegetarian dish combines warm spices and creamy textures for a comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Beans
- 4 cups butternut squash, peeled and diced
- 3 cloves garlic, pressed
- ½ medium onion, diced
- 1 can black beans, rinsed and drained (15 ounces)
Spices and Seasonings
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons cumin
Other Ingredients
- 2 tablespoons olive oil
- 2 cups enchilada sauce, divided
- 1 cup jack cheese, shredded
- 8 flour tortillas
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F. In a large bowl, toss the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion until evenly coated. Spread the mixture on a large baking sheet and roast for about 20 minutes, turning halfway through to ensure even cooking and caramelization.
- Prepare the Filling: Transfer the roasted squash and onions back into the large bowl. Add the rinsed and drained black beans and cumin, mixing thoroughly to combine all flavors evenly for a savory filling.
- Assemble the Enchiladas: Preheat the oven to 350°F. Lightly coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce to prevent sticking. Spoon the squash and bean mixture onto each flour tortilla, roll them up, and place them seam side down in the baking dish, lining them up side by side until all the filling is used.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle the shredded jack cheese generously on top to cover the enchiladas.
- Bake and Serve: Cover the baking dish with foil and bake in the 350°F oven for 30 minutes. Remove the foil, then bake uncovered for an additional 10 minutes to allow the cheese to melt and slightly brown. Serve warm and enjoy your delicious butternut squash black bean enchiladas!
Notes
- You can substitute jack cheese with a vegan cheese for a dairy-free option.
- For extra heat, add chopped jalapeños or a pinch of chili powder to the filling.
- Flour tortillas can be swapped with corn tortillas for a gluten-free variation, but ensure they are soft and pliable.
- Make sure to let the enchiladas rest for a few minutes after baking for easier slicing and serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: butternut squash, black beans, enchiladas, vegetarian, Mexican, roasted vegetables, cheese, comfort food
