Roasted Butternut and Black Bean Enchiladas

This recipe for vegetarian roasted butternut and black bean enchiladas includes a hearty mixture of roasted butternut squash, black beans, and goat cheese.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 262 Calories

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (6 inch) corn tortillas
• cooking spray
• 3 ounces crumbled goat cheese
• 1 (14 ounce) can enchilada sauce
• 2 teaspoons chipotle powder
• 4 cups peeled and diced butternut squash
• 2 ounces crumbled cotija cheese
• 0.25 cup chopped fresh cilantro
• 0.5 onion, diced
• 0.5 teaspoon kosher salt

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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).

Step 5

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

Step 6

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

Step 7

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.