Description
Delicious enchiladas filled with butternut squash and black beans.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the butternut squash until tender.
- Add black beans, corn, cumin, chili powder, and salt. Mix well.
- Soften the tortillas in a pan or microwave.
- Spoon the filling into each tortilla and roll them up.
- Place the rolled tortillas in a baking dish and cover with enchilada sauce.
- Sprinkle cheese on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- You can add more spices based on your preference.
- Serve with avocado or sour cream if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Butternut Squash Black Bean Enchiladas