Print

Butternut Squash and Black Bean Enchiladas: 1 Twist

Butternut Squash and Black Bean Enchiladas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Butternut Squash and Black Bean Enchiladas offer a delicious and satisfying twist on a classic dish, packed with flavorful ingredients and a touch of culinary adventure.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1.5 cups roasted butternut squash, mashed
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 8 (6-inch) corn tortillas
  • 2 cups enchilada sauce (red or green)
  • 1 cup shredded Monterey Jack or cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  4. Stir in black beans, mashed butternut squash, and cilantro. Season with salt and pepper. Cook for 2-3 minutes until heated through.
  5. Warm the tortillas slightly to make them pliable. You can do this in a dry skillet, in the microwave wrapped in a damp paper towel, or briefly over a gas burner.
  6. Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish.
  7. Spoon about 1/4 cup of the butternut squash and black bean filling into the center of each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered.
  9. Sprinkle the shredded cheese evenly over the top.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let stand for a few minutes before serving. Garnish with extra cilantro if desired.

Notes

  • Roast butternut squash cubes tossed with a little olive oil, salt, and pepper at 400°F (200°C) for about 20-25 minutes until tender.
  • For a spicier enchilada, add more cayenne pepper or a pinch of red pepper flakes to the filling.
  • You can use store-bought or homemade enchilada sauce.

Nutrition

Find it online: https://afripaket.com/butternut-squash-black-bean-enchiladas-twist/