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Butternut Squash and Black Bean Enchiladas
Recipe

21 INGREDIENTS • 9 STEPS • 1HR

Butternut Squash and Black Bean Enchiladas

5
4 ratings
These Butternut Squash and Black Bean Enchiladas are not only incredibly tasty and loaded with veggies, but also make for easy week night leftovers!
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Butternut Squash and Black Bean Enchiladas
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Butternut Squash and Black Bean Enchiladas are not only incredibly tasty and loaded with veggies, but also make for easy week night leftovers!
1HR
Total Time
$2.43
Cost Per Serving
Ingredients
Servings
4
US / Metric
Coconut Oil
1 Tbsp
Coconut Oil
Onion
1
Onion, diced
Garlic
2 cloves
Garlic, minced
Canned Black Beans
2 1/3 cups
Canned Black Beans, rinsed, drained
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
1 Tbsp
Ground Cumin
Salsa
3/4 cup
Salsa
Shredded Aged Sharp Cheddar
3/4 cup
Shredded Aged Sharp Cheddar
Enchilada Sauce
3/4 cup
Enchilada Sauce
Whole Wheat Tortilla
10
Whole Wheat Tortillas
Shredded Mexican Cheese Blend
1 cup
Shredded Mexican Cheese Blend
Tortilla Chips
to taste
Tortilla Chips
optional
Sour Cream
to taste
Sour Cream
optional
Fresh Cilantro
to taste
Fresh Cilantro, chopped
optional
Avocado
to taste
Avocados
optional
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Salsa
to taste
Salsa
optional
Nutrition Per Serving
VIEW ALL
Calories
460
Fat
21.0 g
Protein
23.7 g
Carbs
48.5 g
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Butternut Squash and Black Bean Enchiladas
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Grease a large baking sheet with Coconut Oil Cooking Spray (as needed) and spread Butternut Squash (3 cups) out in an even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not overcooked. Set aside and turn the oven down to 350 degrees.
step 2 Grease a large baking sheet with Coconut Oil Cooking Spray (as needed) and spread Butternut Squash (3 cups) out in an even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not overcooked. Set aside and turn the oven down to 350 degrees.
step 3
Meanwhile add Coconut Oil (1 Tbsp), Onion (1), Green Bell Pepper (1), Garlic (2 cloves) to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in Canned Black Beans (2 1/3 cups) and cooked butternut squash, stir to combine.
step 3 Meanwhile add Coconut Oil (1 Tbsp), Onion (1), Green Bell Pepper (1), Garlic (2 cloves) to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in Canned Black Beans (2 1/3 cups) and cooked butternut squash, stir to combine.
step 4
Add Chili Powder (2 Tbsp), Ground Cumin (1 Tbsp), Ground Turmeric (1 tsp), and Ground Black Pepper (1/4 tsp) to sauce pan and stir well.
step 5
Then add Shredded Aged Sharp Cheddar (3/4 cup) and Salsa (3/4 cup) mix well, and let simmer 2-3 minutes on low.
step 5 Then add Shredded Aged Sharp Cheddar (3/4 cup) and Salsa (3/4 cup) mix well, and let simmer 2-3 minutes on low.
step 6
Using a glass 9x13 casserole dish, add Enchilada Sauce (3/4 cup) and spread to an even layer, making sure you coat evenly.
step 7
Lay out Whole Wheat Tortillas (10) and add two large spoonfuls of butternut squash mix to center of each tortilla. Sprinkle with a layer of lite Shredded Mexican Cheese Blend (1 cup) then fold two ends in and add to casserole dish with the folded side down.
step 7 Lay out Whole Wheat Tortillas (10) and add two large spoonfuls of butternut squash mix to center of each tortilla. Sprinkle with a layer of lite Shredded Mexican Cheese Blend (1 cup) then fold two ends in and add to casserole dish with the folded side down.
step 8
You should have approx 2 tbsp of Mexican blend cheese left after adding all ten enchiladas to dish, sprinkle tops of enchiladas with the remaining cheese, then bake at 350 degrees F (180 degrees C) for 18-20 minutes.
step 8 You should have approx 2 tbsp of Mexican blend cheese left after adding all ten enchiladas to dish, sprinkle tops of enchiladas with the remaining cheese, then bake at 350 degrees F (180 degrees C) for 18-20 minutes.
step 9
Remove and let cool for 3-5 minutes, then serve with Tortilla Chips (to taste) and top with Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Avocados (to taste).
step 9 Remove and let cool for 3-5 minutes, then serve with Tortilla Chips (to taste) and top with Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Avocados (to taste).
Tags
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Beans & Legumes
American
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Fall
Vegetarian
Vegetables
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