Butternut Squash & Black Bean Enchiladas


Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

Sometimes I have to admit that I get bored with very simple recipes. I’m not saying they aren’t delicious in their own right, but occasionally I get bored and feel the need to jazz up my recipes. So, you may know I love Mexican food, in particular enchiladas. I usually order cheese enchiladas from any Mexican restaurant I go to. I also have a recipe on here for Skinny Cheese Enchiladas. Don’t get me wrong, I love cheese enchiladas. But even Samuel and I agree that sometimes those get boring.

So, in order to jazz up the cheese enchilada, I added some interesting filling. I made a vegetable filling out of butternut squash, black beans, onions, tomatoes, and spices. Now, you may be curious about the butternut squash in these enchiladas. I want to reassure you that the butternut squash takes on the spices and flavors of the other filling ingredients. You don’t really get the flavor of butternut squash. These enchiladas are fun and tasty. I am actually surprised by how delicious these were. Don’t let the vegetables scare you. 

Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

To start, place ¼ cup of enchilada sauce on the bottom of the prepared baking dish. Spread it around so the pan has a nice coating of sauce. You can add more sauce if you need to to cover it.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2 to 3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, Rotel, black beans, water, cumin, and chili powder. Season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

Place about a generous 1/3 cup filling in the center of each tortilla and roll up each tortilla. You can add more or less filling depending on your preference. 

Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

Place the rolled enchilada in the baking dish seam side down. Repeat with the remaining filling and tortillas.

Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

Top with remaining enchilada sauce and cheese. Cover pan with aluminum foil and bake about 10 minutes or until hot and the cheese is melted. Top with scallions and eat with sour cream if desired.

Butternut Squash & Black Bean Enchiladas | jollycrumbs.com

These enchiladas are filled with flavor and texture. I wasn’t sure I was going to like these, since I am not a super fan of vegetable enchiladas. However, these are delicious. The filling goes together perfectly. The spices work well with the butternut squash, and I love everything paired together with black beans. If you are looking for an enchilada that is a little different than the norm, I definitely recommend this one.


Butternut Squash & Black Bean Enchiladas
Total calories: 2,128
Servings: 8 enchiladas

 Ingredients:

  • 1 cup enchilada sauce (or more if you want them saucier)
  • 1 tsp olive oil
  • 2 ½ cups peeled butternut squash, diced into ½ inch pieces
  • Salt and pepper, to taste
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 ½ cups reduced sodium canned black beans, rinsed and drained
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ cup water
  • 8 medium tortillas (I used 95% fat free)
  • 1 cup extra sharp cheddar cheese, shredded (Can use Mexican-blend cheese or any cheese you prefer)

Optional: sour cream and scallions to top

Directions:

  1. Preheat the oven to 400°F. Spray a 13×9 pan or dish with nonstick cooking spray or grease lightly. Place ¼ cup enchilada sauce on the bottom of the dish.
  2. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2 to 3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, Rotel, black beans, water, cumin, and chili powder. Season with salt and pepper to taste.
  3. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  4. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place in the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese. Cover pan with aluminum foil and bake about 10 minutes or until hot and the cheese is melted. Top with scallions and eat with sour cream if desired.

Helpful tips:
You can add more sauce if you want them to be saucier. I ended up using more sauce because I do like extra sauce in the enchiladas. Try to spread sauce on all the tortilla tops to prevent burning. 

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