Candice's Butternut Squash Enchiladas

Butternut squash enchiladas with black beans and Colby-Jack cheese are a tasty vegetarian version of this Mexican-inspired favorite.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 384 Calories

Ingredients

• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• ⅓ cup chopped fresh cilantro
• ½ teaspoon garlic salt (Optional)
• 12 corn tortillas
• ¼ cup vegetable oil for frying, or as needed
• ½ (15 ounce) can black beans, rinsed and drained
• 1 cup shredded Colby-Jack cheese
• 1 butternut squash - peeled, halved lengthwise, and seeded
• 1 (28 ounce) can enchilada sauce

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Step 3

Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.

Step 4

Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.

Step 5

Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.

Step 6

Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.

Step 7

Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.