Roasted Butternut And Black Bean Enchiladas

These Roasted Butternut and Black Bean Enchiladas are a flavorful and nutritious twist on traditional Mexican cuisine. The combination of tender roasted butternut squash, spicy black beans, and gooey cheese wrapped in crispy tortillas is a match made in heaven, making for a delicious and satisfying meal.

Ready Time

1 hrs 40 mins

Yields

4 servings

Ingredients

1 cup dried black beans, soaked overnight and drained
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 can (10 oz) enchilada sauce
1 teaspoon salt
1/2 teaspoon black pepper
8-10 corn tortillas
1 cup shredded Monterey Jack cheese
1/4 cup shredded queso fresco (optional)
Fresh cilantro leaves, chopped (optional)

Instructions

Preheat your oven to 400°F (200°C). Roast the butternut squash on a baking sheet, tossed with 1 tablespoon olive oil, salt, and pepper, for about 30-40 minutes, or until tender.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Add the cumin, smoked paprika, and cayenne pepper to the skillet and cook for 1 minute, stirring constantly.

Add the soaked and drained black beans to the skillet and stir to combine with the spice mixture. Cook for about 2-3 minutes.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll. To assemble the enchiladas, lay a tortilla flat and spoon some of the black bean mixture down the center of the tortilla.

Top with some roasted butternut squash and sprinkle with shredded Monterey Jack cheese.

Roll the tortilla tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Pour the can of enchilada sauce over the rolled tortillas and sprinkle with more shredded cheese.

If using, sprinkle some queso fresco on top. Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped cilantro leaves, if desired. Serve hot and enjoy!

Notes

Use leftover roasted butternut squash for a quick lunch or as a side dish in the future. You can also make the black bean mixture ahead of time and store it in the fridge for up to 3 days.

If you can’t find queso fresco, feel free to substitute it with feta or goat cheese.

For an extra crispy top, broil the enchiladas for an additional 2-3 minutes after removing the foil. Be gentle when rolling the tortillas to avoid tearing them.

You can also use leftover enchilada sauce as a dip for chips or as a sauce for grilled meats.