Description
Butternut squash and black beans combine for a unique flavor that makes for awesome enchiladas!
Ingredients
- 3 cups Butternut Squash, Peeled And Cubed
- Olive Oil, As Needed
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 3 cloves Garlic, Diced
- 1 can (4 Oz. Size) Diced Green Chiles
- 1 can (15 Oz. Size) Tomato Sauce
- 1 Tablespoon Chili Powder
- 1 teaspoon Cayenne Pepper
- ½ cups Chicken Broth
- 1 can (15 Oz. Size) Black Beans
- 8 whole Tortillas
- ½ cups Shredded Monterey Jack Cheese
Preparation
Preheat oven to 350ºF. Prepare a large baking sheet. Place cubed butternut squash on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15–20 minutes until soft.
Meanwhile, make the enchilada sauce. Heat a medium skillet over medium heat. Add olive oil and garlic and saute. Add green chile peppers. Add tomato sauce, chili powder, cayenne pepper, chicken broth, salt, and pepper. Simmer over low heat for 5–10 minutes.
Once butternut squash has cooked, remove from oven and place in a large bowl. Add black beans to the butternut squash and mix to combine. Add about 1/4 cup of the enchilada sauce to the butternut squash mixture and adjust seasonings as desired.
Assemble the enchiladas. If tortillas aren’t pliable, warm them in the microwave first to make them easier to roll. Pour a few tablespoons of the sauce into the bottom of a 9×13 pan. Fill tortillas with a generous amount of the butternut squash mixture and roll up. Place enchiladas seam-side down into the pan. Once you’ve rolled all the enchiladas, pour the remaining sauce over the enchiladas and then sprinkle with cheese.
Bake enchiladas for 15–20 minutes until cheese has melted and enchiladas are warmed through. Once cooked, remove from oven, add desired toppings and serve.
