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Butternut Squash Black Bean Enchiladas

Butternut Squash Black Bean Enchiladas

Enjoy these Butternut Squash Black Bean Enchiladas for a hearty, vibrant meal that combines sweet and spicy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner Plates
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 medium Butternut squash diced
  • 1 can Black beans drained and rinsed
  • 1 cup Corn fresh or frozen
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
Tortillas and Sauce
  • 8 Corn tortillas
  • 2 cups Enchilada sauce
Topping
  • 1 cup Shredded cheese for topping
  • 1 teaspoon Salt

Equipment

  • large skillet
  • Baking dish
  • Microwave
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Sauté butternut squash in a large skillet until tender, about 8-10 minutes.
  3. Combine black beans, corn, cumin, chili powder, and salt with the cooked squash.
  4. Soften the corn tortillas by heating them briefly in a pan or microwave.
  5. Fill each tortilla with the mixture and roll them up gently.
  6. Arrange rolled tortillas in a baking dish and pour enchilada sauce over them.
  7. Sprinkle shredded cheese generously on top of the sauce.
  8. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 45gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 720mgPotassium: 450mgFiber: 10gSugar: 5gVitamin A: 6000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Optional: Garnish with fresh cilantro and lime for added flavor. Store leftovers in an airtight container for up to 3 days, or freeze before baking for up to 3 months.

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