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RECIPE
21 INGREDIENTS9 STEPS1HR

Butternut Squash and Black Bean Enchiladas

5.0
4 Ratings

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Lemons and Basil

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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

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Large  Butternut Squash , peeled, cubed
1 Tbsp
Coconut Oil
1
Onion , diced
2 cloves
Garlic , minced
2 cups
Canned Black Beans , rinsed, drained
2 Tbsp
Chili Powder
1 Tbsp
Ground Cumin
3/4 cup
Salsa
3/4 cup
Shredded Aged Sharp Cheddar
3/4 cup
Enchilada Sauce
10
Small  Whole Wheat Tortillas
1 cup
Shredded Mexican Cheese Blend
to taste
Tortilla Chips
(optional)
to taste
(optional)
to taste
Fresh Cilantro , chopped
(optional)
to taste
(optional)
to taste
Coconut Oil Cooking Spray
to taste
Salsa
(optional)

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Nutrition Per Serving

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CALORIES
655
FAT
26.4 g
PROTEIN
28.7 g
CARBS
82.0 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Grease large baking sheet with Coconut Oil Cooking Spray (to taste) and spread Butternut Squash (3 cup) out in even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not over cooked. Set aside and turn oven down to 350 degrees.
Step 3
Meanwhile add Coconut Oil (1 tablespoon), Onion (1), Green Bell Pepper (1), Garlic (2 clove) to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in Canned Black Beans (15.5 ounce) and cooked butternut squash, stir to combine.
Step 4
Add Chili Powder (2 tablespoon), Ground Cumin (1 tablespoon), Ground Turmeric (1 teaspoon), and Ground Black Pepper (1/4 teaspoon) to sauce pan and stir well.
Step 5
Then add Shredded Aged Sharp Cheddar (3 ounce) 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 Tortilla (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 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 Avocado (to taste).

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Nutrition Per Serving
Calories
655
% Daily Value*
Fat
26.4 g
34%
Saturated Fat
15.6 g
78%
Trans Fat
0.0 g
--
Cholesterol
47.9 mg
16%
Carbohydrates
82.0 g
30%
Fiber
15.4 g
55%
Sugars
9.8 g
--
Protein
28.7 g
57%
Sodium
1788.7 mg
78%
Vitamin D
--
--
Calcium
635.5 mg
49%
Iron
5.9 mg
33%
Potassium
1103.4 mg
23%
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