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Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas
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Indulge in the rich, comforting flavors of Black Bean and Butternut Squash Enchiladas, a delightful dish perfect for any occasion. These enchiladas combine the natural sweetness of roasted butternut squash with hearty black beans, creating a satisfying meal that is both nutritious and indulgent. The blend of spices like cumin and smoked paprika enhances the taste, while melted cheddar cheese adds a creamy finish. Ideal for family dinners or gatherings with friends, this recipe is simple to prepare and can be made ahead of time for easy serving. Experience a burst of flavor with every bite!

Ingredients

Scale
  • 2 small butternut squash, peeled and cubed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 small onions, chopped
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • Salt and pepper to taste
  • 16 flour tortillas
  • 4 cups enchilada sauce
  • 3 cups shredded cheddar cheese
  • Fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Toss butternut squash with oil, salt, and pepper; roast on a baking sheet for 25–30 minutes until tender.
  3. Sauté onions and garlic in a skillet over medium heat for about 3–5 minutes until fragrant.
  4. Stir in black beans, cumin, smoked paprika, salt, and pepper; cook for an additional 5 minutes.
  5. Combine roasted squash with the black bean mixture.
  6. Fill each tortilla with about 1/4 cup of the mixture; roll tightly and place seam-side down in a baking dish.
  7. Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.
  8. Bake uncovered for 20–25 minutes until bubbly and golden brown.
  9. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://easywithclara.com/black-bean-and-butternut-squash-enchiladas/