Roasted Butternut and Black Bean Enchiladas

Roasted Butternut and Black Bean Enchiladas
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    25

Embark on a culinary adventure with these hearty vegetarian enchiladas, a symphony of sweet roasted butternut squash, creamy goat cheese, and earthy black beans. A whisper of chipotle chile powder adds a captivating smoky warmth, making this dish a delightful experience for the senses.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    16 mg
  • Fiber
    7 g
  • Protein
    10 g
  • Saturated Fat
    4 g
  • Sodium
    601 mg
  • Sugar
    3 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

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

02

Step
0 mins

Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.

03

Step
25 mins

Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

04

Step
0 mins

Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.

05

Step
0 mins

Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.

06

Step
0 mins

Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.

07

Step
25 mins

Bake in the preheated oven until heated through, about 25 minutes.

For a richer flavor, consider using fire-roasted canned tomatoes instead of regular diced tomatoes.
If you don't have cotija cheese, feta cheese can be a suitable substitute.
Feel free to add other vegetables like bell peppers or corn to the squash mixture for added texture and flavor.

Catharine Hettinger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 8 Ratings)
Total Reviews: (10)
  • Brooks King

    I used sweet potatoes instead of butternut squash, and it worked perfectly.

  • Maye Gutmann

    These enchiladas are amazing! The roasted squash adds such a lovely sweetness.

  • Wyman Fisher

    Next time I'll add some chopped jalapenos for an extra kick.

  • Furman Mueller

    My family loved these, even the meat-eaters!

  • Krystal West

    The chipotle powder gives them just the right amount of spice.

  • Vida Cartwright

    I've made this recipe several times, and it's always a crowd-pleaser.

  • Joy Nitzsche

    I added some corn to the filling, and it was delicious!

  • Bernice Johnston

    Easy to follow recipe and delicious results!

  • Maximillia Wisoky

    A great make-ahead meal for busy weeknights.

  • Janick Flatley

    I made these for a vegetarian potluck, and they were a huge hit!

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