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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Servings:
Calories: 120kcal
Ingredients
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.