Butternut Squash and Black Bean Enchiladas
This recipe crafts flavorful butternut squash and black bean enchiladas. Roasted squash and a seasoned black bean mixture fill corn tortillas, which are then smothered in green enchilada sauce and cheese. Baked until bubbly and golden, these vegetarian enchiladas offer a comforting and satisfying meal, perfect for a hearty dinner.
Equipment
- 1 Rimmed Baking Sheet For roasting squash
- 1 Large Skillet For cooking beans and warming sauce
- 1 9x13 inch Baking Dish For assembling and baking enchiladas
- 1 Chef's Knife and Cutting Board For prepping vegetables
- 1 Box Grater For grating cheese (if not pre-grated)
Ingredients
Main
- 1/2 medium butternut squash peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
- 1/4 cup vegetable oil
- 3/4 teaspoon chili powder plus more for sprinkling
- 3/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 large onion diced
- One 15-ounce can black beans drained and rinsed
- Three 15-ounce cans green enchilada sauce
- 16 corn tortillas
- 3 cups grated Monterey Jack or pepper jack cheese about 12 ounces
- Chopped fresh cilantro for topping
Instructions
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
Notes
For perfectly pliable tortillas, warming them over an open flame is ideal, but a quick pass in a dry hot skillet or a microwave wrapped in a damp paper towel also works to prevent tearing. Ensure the butternut squash is roasted until tender-crisp; overcooking will make it mushy and difficult to handle in the enchiladas. The resting period after baking is crucial; it allows the cheese to set and the enchiladas to firm up, making them easier to serve without falling apart. For an extra layer of flavor, consider adding a pinch of smoked paprika to the squash seasoning. A drizzle of crema or a squeeze of fresh lime juice just before serving will brighten the dish.