Butternut Squash Black Bean Enchiladas Recipe

Butternut squash: A sweet, nutty winter squash that adds a rich flavor and creamy texture to the enchiladas.

Black beans: These provide a hearty, protein-packed element to the dish, balancing the sweetness of the squash.

Salsa: A flavorful sauce made from tomatoes, onions, and peppers, which adds a zesty kick to the enchiladas.

Corn tortillas: Traditional Mexican flatbreads made from corn, perfect for wrapping the filling.

Cheddar or Mexican blend shredded cheese: Melts beautifully over the enchiladas, adding a gooey, savory finish.

Cumin: A warm, earthy spice that enhances the flavor of the butternut squash.

Chili powder: Adds a mild heat and depth of flavor to the roasted squash.

Olive oil: Used to roast the butternut squash, adding a subtle richness.

When roasting the butternut squash, make sure to cut the pieces into uniform sizes. This ensures even cooking and prevents some pieces from being overcooked while others remain underdone. Additionally, spreading the squash out in a single layer on the baking sheet allows for better caramelization, enhancing the natural sweetness of the squash.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and sweetness, making them a great alternative.

• black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, which works well in enchiladas.

• salsa - Substitute with enchilada sauce: Enchilada sauce provides a more traditional flavor profile for enchiladas.

• corn tortillas - Substitute with gluten-free flour tortillas: Gluten-free flour tortillas can be easier to roll and may have a softer texture.

• cheddar or mexican blend shredded cheese - Substitute with dairy-free cheese: Dairy-free cheese is a good option for those who are lactose intolerant or vegan.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor that complements the dish well.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color to chili powder.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the butternut squash black bean enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This makes it easy to reheat single servings.
• Place the wrapped enchiladas in a freezer-safe container or a heavy-duty freezer bag. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 20-25 minutes until hot and bubbly.
• If reheating directly from frozen, cover with foil and bake at 350°F (175°C) for 30-35 minutes, then uncover and bake for an additional 10-15 minutes to melt the cheese and crisp up the tortillas.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover butternut squash black bean enchiladas in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until thoroughly warmed. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or cooking spray. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overlapping. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will give you a slightly crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with foil. Heat for 15-20 minutes, removing the foil during the last 5 minutes to allow the cheese to get bubbly and slightly crispy.

• Oven: Used to preheat and bake the enchiladas at 400°F (200°C).

• Baking sheet: Used to spread and roast the butternut squash.

• Mixing bowl: Used to combine the roasted butternut squash, black beans, and half of the salsa.

• Microwave: Used to warm the tortillas for 30 seconds to make them pliable.

• Baking dish: Used to place the filled and rolled tortillas seam-side down.

• Measuring spoons: Used to measure out the cumin, chili powder, and olive oil.

• Knife: Used to peel and cube the butternut squash.

• Cutting board: Used as a surface to peel and cube the butternut squash.

• Spoon: Used to mix the ingredients in the mixing bowl and to fill the tortillas.

• Tongs: Used to handle the tortillas after warming them in the microwave.

• Cheese grater: Used to shred the cheddar or Mexican blend cheese if not pre-shredded.

• Aluminum foil: Optional, used to cover the baking dish if you want to prevent the cheese from browning too much.

Prepare the filling in advance: Roast the butternut squash and mix it with black beans and salsa the day before. Store in the fridge to save time on cooking day.

Use pre-cut squash: Buy pre-peeled and cubed butternut squash from the store to skip the peeling and cutting step.

Microwave tortillas: Warm the corn tortillas in the microwave for 30 seconds to make them pliable, saving time on the stovetop.

Shred cheese ahead: Shred the cheddar or Mexican blend cheese in advance and store it in an airtight container.

Batch cooking: Double the recipe and freeze half of the enchiladas for a quick meal later.