A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 enchiladas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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

262 calories; protein 10.1g; carbohydrates 33.8g; fat 10.7g; cholesterol 15.8mg; sodium 601.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2019
This was super yummy. My vegetarian young adults loved the flavor and it was filling. Great Recipe! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2020
These are fantastic. I love the combination of flavors with the chipotle powder. I didn't have the cheeses, so substituted with feta cheese and topped with Greek yogurt. I think I'll add some olives to my leftovers because I love olives on enchiladas. Read More
Rating: 5 stars
06/24/2019
This was super yummy. My vegetarian young adults loved the flavor and it was filling. Great Recipe! Read More
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