Get ready to transform your dinner routine with these mouthwatering Veg Butternut Squash and Black Bean Enchiladas that pack a punch of flavor and nutrition! Imagine biting into a perfectly rolled tortilla filled with creamy, spiced butternut squash and hearty black beans, all smothered in a rich enchilada sauce and melted cheese. This Mexican-inspired dish isn't just a meal—it's a culinary adventure that proves vegetarian cooking can be incredibly delicious, satisfying, and exciting.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas are baked evenly and thoroughly.
- Start by preparing the butternut squash. If you haven't done so already, peel the squash, remove the seeds, and cut it into 1-inch cubes. This will help it cook evenly.
- In a medium pot, bring water to a boil and add the cubed butternut squash. Cook for about 10-12 minutes, or until the squash is tender but not mushy. Once cooked, drain and set aside.
- In a large mixing bowl, combine the cooked butternut squash, drained and rinsed black beans, cumin, salt, and pepper. Gently mash the mixture with a fork or potato masher, leaving some chunks for texture.
- Take a 9x13 inch baking dish and spread about 1/2 cup of the enchilada sauce evenly across the bottom. This will prevent the tortillas from sticking.
- To assemble the enchiladas, take a corn tortilla and place about 1/4 cup of the butternut squash and black bean filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process for the remaining tortillas.
- Once all the enchiladas are arranged in the baking dish, pour the remaining enchilada sauce over the top, ensuring that all the tortillas are well-covered.
- Sprinkle the shredded cheese evenly over the top of the enchiladas. This will create a delicious, gooey topping once baked.
- Cover the baking dish with aluminum foil to prevent the enchiladas from drying out during baking. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving. This will help them set and make them easier to serve.
- Serve the enchiladas warm, garnished with your favorite toppings such as chopped cilantro, avocado slices, or a dollop of sour cream. Enjoy your delicious Veg Butternut Squash and Black Bean Enchiladas!
Tips
- Choose a ripe butternut squash that feels heavy for its size, ensuring maximum flavor and sweetness.
- For extra depth, consider roasting the butternut squash instead of boiling to enhance its natural caramelized notes.
- Warm your tortillas slightly before rolling to prevent cracking and make them more pliable.
- Don't overfill your enchiladas—this can make them difficult to roll and cause them to fall apart.
- Use fresh, high-quality enchilada sauce for the best flavor profile.
- Let the enchiladas rest for 5-10 minutes after baking to help them set and make serving easier.
- Experiment with different cheese blends like a mix of monterey jack and cheddar for more complex flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
