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butternut-squash-black-bean-enchiladas-recipe

Butternut Squash Black Bean Enchiladas

A delicious and hearty gluten-free enchilada recipe featuring butternut squash and black beans.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 1 can black beans drained and rinsed
  • 1 cup salsa
  • 8 pieces corn tortillas
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, cumin, and chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender.
  3. In a mixing bowl, combine roasted butternut squash, black beans, and half of the salsa.
  4. Warm tortillas in the microwave for 30 seconds to make them pliable.
  5. Fill each tortilla with the squash and bean mixture, roll up, and place seam-side down in a baking dish.
  6. Pour remaining salsa over the enchiladas and sprinkle with shredded cheese.
  7. Bake for 15-20 minutes until cheese is melted and bubbly.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg

Keywords

Gluten-Free, Vegetarian
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