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Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas

Chelsea Colbath
Enchiladas are one of those dishes that ends up being greater than the sum of it's parts. Roasted butternut squash, black beans, and cheese get rolled up inside tortillas, smothered in a smoky homemade enchilada sauce, and baked until golden and bubbly. Double this recipe if you're feeding a crowd!
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Servings 4

Ingredients
  

  • 1 small butternut squash
  • 1/2 a small red onion
  • 1 Tablespoon olive oil
  • 1/4 teaspoon each of salt and pepper
  • 1 15- ounce can black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 Tablespoons enchilada sauce
  • 2 Tablespoons fresh cilantro
  • 8 small corn or flour tortillas I used a corn-wheat blend
  • 1 cup shredded sharp cheddar or other favorite cheese of choice
  • 1 1/2 cups homemade enchilada sauce*
  • cilantro avocado, and lime, for topping (optional)

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
  • 2. Peel and dice the butternut squash and onion. Add them to the sheet pan with olive oil, salt, and pepper. Roast for 15 minutes, then remove from the oven and let cool enough to handle. Leave oven on.
  • 3. While the butternut squash roasts, make enchilada sauce (recipe in previous post).
  • 4. Drain the can of black beans and dump them into a small bowl. Add cumin, chili, garlic powder, salt, cilantro, and 2 T enchilada sauce, and stir to combine. As you stir, slightly mash the beans to help them stick together better.
  • 5. Assemble the enchiladas: spread about 3/4 cup of enchilada sauce onto the bottom of a large baking dish. Onto each tortilla, place two tablespoons of beans, a spoonful of roasted butternut and onion, and a pinch of shredded cheese. Roll, and place into the dish. Repeat until all 8 tortillas are filled, rolled, and in the pan. Top with remaining sauce and cheese, and bake for 20 minutes.
  • 6. Remove enchiladas from the oven and top with sliced avocado, cilantro, lime juice, and a pinch of salt, if desired. Eat immediately.

Notes

*Sauce recipe is linked in the above blog post. Alternately, you can use your favorite store-bought sauce in a pinch.