Butternut Black Bean Enchiladas

Alright folks, brace yourselves for my all-time favorite cozy meal: **Butternut Black Bean Enchiladas.** This dish combines the hearty goodness of butternut squash with the protein punch of black beans. It’s the epitome of comfort food — and just about perfect for feeding hungry bellies around your dining room table. Why should you try it? Because it’ll make you feel like you’ve been transported to a fiesta in your kitchen, complete with a cha-cha-cha and a belly full of goodness!

Alright, let’s get real here. This dish is the darling of our dinner rotation. My hubby? He can eat these enchiladas for breakfast, lunch, and dinner. There was this one time he tried to hide leftovers from me, thinking I wouldn’t notice. Ha! As if I can live without these babies. Our little family loves it so much, we’ve had “enchilada Thursdays” for about… well, as long as I can remember.

Why You’ll Love This Butternut Black Bean Enchiladas

Okay, so here’s the scoop:

– It’s vegetarian but MEATY. Like, it’s so hearty, you won’t miss the meat.
– Comfort food for days. Wraps you up like a big warm hug.
– Kids love it. Adults love it. Even that picky-eater friend won’t resist.
– Sweet, spicy, and just a hint of cheesy magic. Perfectly balanced.

How to Make It

Alright, gather round, and let’s make some magic happen. Picture this: you’re chopping your butternut squash, maybe with an enthusiastic little helper at your side. Toss your cubes on a baking sheet — don’t stress if they’re not all perfectly sized. Life’s too short for perfection.

While those are getting cozy in the oven, whip out a pan and let your onion and bell pepper sizzle a bit until they’re all soft and friendly. This is where the magic really begins. Toss in your black beans, spices galore (seriously, your kitchen should smell heavenly by now), and stir it like you mean it.

Grab tortillas, fill ‘em up with your glorious mix, roll ‘em with love, and snuggle them up in a baking dish. Don’t forget to drown them in enchilada sauce and cheese. Pop them in the oven and let them do their thing until bubbly and irresistible. Now, pour yourself a glass of something you love and bask in the smells of delicious success.

Ingredient Notes

– **Butternut Squash**: Sweet, smooth, and so wholesome. I once tried it with pumpkin, and it was fab too!
– **Black Beans**: Protein pals. Don’t skip these beauties. They make you feel strong.
– **Tortillas**: Whole wheat, corn, flour — whatever you’ve got laying around.
– **Cheese**: Oh boy, don’t scrimp here. Cheese is life.

Recipe Steps:

1. Preheat oven and roast butternut squash cubes.
2. Sauté onion and bell pepper until soft.
3. Stir in black beans and spices.
4. Fill tortillas with mixture, roll, and place in baking dish.
5. Pour enchilada sauce over, sprinkle cheese, and bake.

What to Serve It With

Tips & Mistakes

Oh boy, my advice? Make sure to really pack those tortillas with filling. Don’t be shy with the sauce either — dry enchiladas are a sad tale. Been there, done that, no t-shirt.

Storage Tips

Got leftovers? Lucky you! Pop them in a container and toss in the fridge. Heated up the next day with a splash more sauce, they’re just as dreamy. Cold enchiladas for breakfast? Heck yes. No judgment here — it’s a real-life experience worth trying.

Variations and Substitutions

If you’re low on butternut squash, sweet potatoes do the trick. Out of cheddar? Cool, use whatever cheese caught your eye at the grocery store. Keep it fresh, keep it flexible — I once threw in leftover chicken and let me tell ya, no regrets.

Frequently Asked Questions

Butternut Black Bean Enchiladas

Creamy butternut squash combined with hearty black beans wrapped in soft tortillas and topped with a smoky enchilada sauce—perfect for a comforting vegetarian dinner.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups butternut squash peeled and diced
• ▢ 1 cup black beans cooked or canned, drained
• ▢ 8 each corn tortillas
• ▢ 1.5 cups enchilada sauce store-bought or homemade
• ▢ 1 cup shredded cheddar cheese optional for topping

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Steam or roast the diced butternut squash until tender, about 15 minutes.
• In a large bowl, combine cooked butternut squash and black beans. Mix well.
• Spread a thin layer of enchilada sauce in a baking dish.
• Fill each tortilla with the squash and bean mixture, roll up, and place seam-side down in the baking dish.
• Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar cheese if using.
• Bake for 15 minutes until cheese is melted and sauce is bubbling.
• Serve warm with your favorite garnishes such as chopped cilantro or sour cream.

Notes

This recipe is great for meal prep and can be frozen for up to 3 months.