Butternut Squash and Black Bean Enchiladas

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 ½ cups shredded Monterey Jack cheese
• 1 tablespoon olive oil
• ½ small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 In a skillet, sauté onion and garlic until softened. Add black beans, corn, cumin, and chili powder; cook for 5 minutes.
3. 3 Mix roasted squash into the bean mixture. Warm tortillas according to package instructions.
4. 4 Spread ½ cup enchilada sauce in a 9x13 inch baking dish. Fill each tortilla with the squash mixture and roll up.
5. 5 Arrange rolls seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
6. 6 Bake for 20 minutes until cheese is melted and bubbly.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• For a vegan version, use vegan cheese and skip the sour cream garnish.

Substitutions

• If corn tortillas are unavailable, flour tortillas can be used instead.

Pairings

• Mexican rice
• refried beans
• fresh avocado slices

Nutrition

Tips

• For extra flavor, add a dollop of sour cream or a drizzle of avocado crema on top before serving.
• If you're short on time, use pre-cut butternut squash.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh green salad.
• Add a dollop of sour cream and a sprinkle of fresh cilantro for garnish.

FAQ