Roasted Butternut and Black Bean Enchiladas

Name: Roasted Butternut and Black Bean Enchiladas
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 4 cups peeled and diced butternut squash; 0.5 onion, diced; 2 tablespoons olive oil; 5 cloves garlic, minced; 2 teaspoons chipotle powder; 0.5 teaspoon kosher salt; cooking spray; 1 (15 ounce) can black beans, rinsed and drained; 3 ounces crumbled goat cheese; 1 (14 ounce) can enchilada sauce; 8 (6 inch) corn tortillas; 2 ounces crumbled cotija cheese; 0.25 cup chopped fresh cilantro

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

Recipe by CRAZY4SUSHI

Published on June 23, 2020

A white square casserole dish of Roasted Butternut Squash and Black Bean Enchiladas

1

Prep Time:

15 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hrs 15 mins

Servings:

8

Yield:

8 enchiladas

Jump to Nutrition Facts

Ingredients

4 cups peeled and diced butternut squash
½ onion, diced
2 tablespoons olive oil
5 cloves garlic, minced
2 teaspoons chipotle powder
½ teaspoon kosher salt
cooking spray
1 (15 ounce) can black beans, rinsed and drained
3 ounces crumbled goat cheese
1 (14 ounce) can enchilada sauce
8 (6 inch) corn tortillas
2 ounces crumbled cotija cheese
¼ cup chopped fresh cilantro

Directions

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 (per serving)

262	Calories
11g	Fat
34g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 262
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	22%
Cholesterol 16mg	5%
Sodium 601mg	26%
Total Carbohydrate 34g	12%
Dietary Fiber 7g	26%
Total Sugars 3g
Protein 10g
Vitamin C 21mg	106%
Calcium 171mg	13%
Iron 3mg	14%
Potassium 643mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.