Roasted Butternut and Black Bean Enchiladas

A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.

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

Ingredients

• ½ teaspoon kosher salt
• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (6 inch) corn tortillas
• ½ onion, diced
• 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

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

Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.

Step 4

Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 5

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

Step 6

Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.

Step 7

Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.