Roasted Butternut and Black Bean Enchiladas

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

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.

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

Categories

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