ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS
A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Provided by CRAZY4SUSHI
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g
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Musammat Umaima
[email protected]I've been making these enchiladas for years and they're always a hit. They're easy to make and always delicious.
Densell Handley
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them, even the pickiest eaters.
Leareonna Henderson
[email protected]These enchiladas are a great way to use up leftover butternut squash. I always have some in my fridge, so it's nice to have a recipe that I can use it in.
Shakib Ahmed Raj
[email protected]I'm always looking for new enchilada recipes, and this one definitely delivers. The roasted butternut squash and black beans add a unique twist that I really enjoyed.
Florez Nwagi
[email protected]These enchiladas are perfect for meal prep. I make a big batch on the weekend and then enjoy them for lunch and dinner throughout the week.
Mercy Mensah
[email protected]I love that this recipe is vegetarian, but it's still packed with flavor. I've even converted some of my meat-loving friends to this dish.
Ankush Yadav
[email protected]I've tried many enchilada recipes, but this one is by far the best. The roasted butternut squash and black beans are a game-changer.
Ayamga Apurepeya
[email protected]These enchiladas were a hit at my last potluck. Everyone raved about the unique flavor combination and the melty cheese.
Migcobo Sompondo
[email protected]I'm not usually a fan of butternut squash, but I loved it in these enchiladas. It's definitely a new favorite recipe.
Bilal Khan Vlogs
[email protected]I added some extra chili powder and cumin to the filling for a bit of extra heat. They turned out perfect!
Florence Hodzi
[email protected]The roasted butternut squash and black beans make these enchiladas a healthy and satisfying meal. I feel good about feeding them to my family.
Freya Nollen
[email protected]These enchiladas are surprisingly easy to make, even for a beginner like me. I especially appreciate the step-by-step instructions and helpful tips.
Asim Qasim
[email protected]I love that this recipe uses roasted butternut squash instead of canned. It gives the enchiladas a much richer, more complex flavor.
Rafiq Mallah
[email protected]I've made these enchiladas twice now, and they've been a hit both times. The butternut squash adds a touch of sweetness that balances out the savory black beans and spices perfectly.
Matshidiso Segola
[email protected]This recipe is a must-try for enchilada enthusiasts! The combination of roasted butternut squash and black beans creates a delightful texture and flavor profile that is simply irresistible.
Arif Sheikh
[email protected]Roasted Butternut and Black Bean Enchiladas: A Symphony of Flavors