Butternut Squash and Black Bean Enchiladas

5
Phyllis Gesch

By
@zachsbiggestfan

NOTE: This recipe is cooked on the stove top, but then put into the oven to melt cheese. I didn't know how to pick more than one category for "cooking method" on here, so just wanted you to be aware!

These enchiladas are so hearty, so filling, you won't even notice there's no meat. You don't miss fat when there's tons of flavor, and these enchiladas have a ton of flavor, for sure. Give them a try - you will be thrilled with how delicious and healthy enchiladas can be!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • 2 c
    butternut squash, peeled and cubed
  • 1 can(s)
    low sodium black beans, drained and rinsed
  • 1 can(s)
    diced tomatoes with chiles
  • 1 small
    onion
  • 3 clove
    garlic, minced
  • 8 oz
    red enchilada sauce
  • 1 tsp
    cumin
  • 1 tsp
    chili powder
  • 1/4 c
    cilantro, chopped
  • 1/4 c
    water
  • ·
    cheese, shredded
  • ·
    tortillas (corn if you are gluten-free)
  • ·
    oil, for sauteing
  • ·
    salt and pepper, to taste

How to Make Butternut Squash and Black Bean Enchiladas

Step-by-Step

  1. Preheat oven to 375. Warm oil in a large skillet over medium heat, then sauté the onions and garlic until they become translucent and fragrant. Add the squash, beans, diced tomatoes, water, cilantro, cumin, chili powder, salt and pepper. Cover and cook on low-medium heat, stirring occasionally, for 30 min, or until squash and beans are soft.
  2. Spray a baking dish with non-stick spray or spread some of your enchilada sauce on the bottom of the dish. Put a good amount of filling into each tortilla. You don't have to add cheese here, especially if you are counting calories, but I added some since I bought 2% reduced fat cheese for this recipe. (I heart cheese!)
  3. Wrap up and place seam-side down in your baking dish. You can see I used both flour and corn tortillas - it's just as tasty in either!
  4. Pour your enchilada sauce over the prepared enchiladas, then sprinkle with cheese. Put in your oven for about 10 minutes, just to melt the cheese and warm the tortillas through. I served them with Spanish rice, guacamole, and reduced fat sour cream. Enjoy!

Printable Recipe Card

About Butternut Squash and Black Bean Enchiladas

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: For Kids Healthy



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