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Butternut Squash Enchiladas

A delicious and nutritious twist on traditional enchiladas using roasted butternut squash, black beans, and a blend of spices for a hearty, meat-free dinner option.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the filling

  • 2 cups butternut squash, peeled and diced For a sweeter flavor, consider using roasted butternut squash.
  • 1 cup black beans, drained and rinsed Provides a great source of protein; canned or homemade works well.
  • 1 cup corn kernels Fresh or frozen corn adds a nice crunch and sweetness.
  • 1 teaspoon cumin This spice infuses warmth and depth.
  • 1 teaspoon chili powder For that essential kick!
  • 1/2 teaspoon garlic powder A must for any savory dish.
  • 1/4 teaspoon salt Adjust to your taste preference.

For assembly

  • 8 pieces corn tortillas For a gluten-free option, choose gluten-free tortillas.
  • 2 cups enchilada sauce Store-bought or homemade; the choice is yours.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to substitute with dairy-free cheese for a vegan version.
  • to taste Fresh cilantro for garnish Adds a fresh finish.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Toss your diced butternut squash in olive oil, salt, and a sprinkle of cumin. Roast it in the oven for about 25 minutes, or until tender.
  • In a mixing bowl, combine the roasted butternut squash, black beans, corn, remaining spices, and half the cheese.
  • Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds on each side to soften them.
  • Place about 1/4 cup of the filling in the center of each tortilla, roll it up tightly, and place seam-side down in a greased baking dish.
  • Once all enchiladas are arranged in the dish, pour the enchilada sauce over the top. Sprinkle the remaining cheese evenly across.
  • Bake uncovered for 20 minutes until the cheese is melted and bubbly.

Notes

For leftovers, refrigerate in an airtight container for up to 4 days or freeze tightly wrapped for up to 3 months. Thaw overnight before reheating.
Keyword Butternut Squash Enchiladas, Healthy Recipe, Meatless Dinner, Mexican Cuisine, Vegetarian Enchiladas