Butternut Squash And Black Bean Enchiladas Recipes

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

Roasted Butternut and Black Bean Enchiladas image

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

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

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

Provided by LINLI

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 6

Number Of Ingredients 11

Black Bean and Butternut Squash Enchilada Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
Bake in the oven until heated through and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g

Ingredients

1 butternut squash - peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper
2 (15.5 ounce) cans black beans, rinsed and drained
12 ounces shredded Cheddar cheese, divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas, or more if needed

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Butternut Squash And Black Bean Enchiladas Recipes

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.

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

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