Black Bean and Butternut Squash Enchiladas

Black bean and butternut squash enchiladas are a vegetarian dish that combines roasted butternut squash with black beans and spices. The filling is wrapped in soft tortillas and topped with sauce and cheese.

Black Bean and Butternut Squash Enchiladas

Ingredients

• 3 Tablespoons olive oil, divided

• 3 cups peeled and diced butternut squash

• 2 medium jalapeno peppers, chopped

• 1 medium onion, diced

• 14-ounce can of black beans, drained and rinsed

• 4 Tablespoons fresh chopped cilantro, divided

• 1 Tablespoon chili powder

• 6-8 flour tortillas

• 1 10-ounce can of enchilada sauce

• ½ cup cheddar cheese

• 2 cups shredded cabbage

• 1 Tablespoon lime juice

Taco and Fajita Seasoning

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Method

1. Preheat oven to 425 degrees Fahrenheit. Lightly coat a casserole dish with cooking spray or food release.

2. Heat 2 Tablespoons of olive oil in a skillet over medium heat. Add the squash and cook, stirring occasionally, until it is soft and slightly browned.

3. Add the onions and peppers, stirring until the onions are soft.

4. Remove from the heat and stir in the beans, half the cilantro, and the chili powder. Set aside to cool.

5. Warm the tortillas. Add ½ cup of the squash and bean mixture to each tortilla and roll up. Place the filled tortilla seam side down in the casserole dish. Continue this process with each tortilla until they are all full, rolled, and in the casserole dish.

6. Pour the enchilada sauce over the tortillas and add the cheese evenly. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes.

7. While the enchiladas are cooking, mix the cabbage with lime juice, remaining olive oil, salt, pepper, and the remaining cilantro. This can also be done before cooking.

Serve the enchiladas on a warmed plate, alongside the cabbage mixture.

*This is not a yield recipe, so it will make a varying number of enchiladas depending on the size of the tortillas and the amount of filling used