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.
Provided by CRAZY4SUSHI
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- 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).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- 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.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nerd Z
[email protected]Would not recommend.
mominur islam
[email protected]I'll pass.
im Gack
[email protected]Meh.
Nazrul Bhuiyan
[email protected]Not bad!
Nitai Pail
[email protected]These enchiladas were a bit too sweet for me. I think I would have preferred less butternut squash or a spicier enchilada sauce.
Nwobodo Christian
[email protected]These enchiladas were a bit bland for my taste. I think I would have preferred a spicier enchilada sauce. Otherwise, they were well-made.
Vicki Miller
[email protected]I love how versatile this recipe is. I added some chopped spinach and corn to mine and it turned out great. The butternut squash and black beans are a great base for any kind of filling.
Israr MH
[email protected]These enchiladas were easy to make and turned out great! The flavors were well-balanced and the butternut squash added a nice sweetness. I will definitely be making these again.
Zizzy
[email protected]I made these enchiladas last night and they were so good! The butternut squash was perfectly roasted and the black beans added a nice protein boost. The enchilada sauce was also very flavorful. I would definitely recommend this recipe.
Fiazan Ali
[email protected]These enchiladas were a hit with my family! The butternut squash and black beans were a delicious combination, and the enchilada sauce was flavorful without being too spicy. I will definitely be making these again.