These Butternut Squash and Black Bean Enchiladas are quite possibly one of my favorite dishes I’ve made since being pregnant. Early in my pregnancy, I was extremely fortunate to not be sick, but there was still some nauseousness and certain smells that really got to me. I found myself craving salty, savory, carby items more than usual. These vegetarian enchiladas completely hit the spot!
I’ve made a similar version of these enchiladas for several years using sweet potatoes, love, and was pleasantly surprised to find that the butternut squash was equally as delicious. The natural sweetness of the roasted butternut squash perfectly balances the savoriness of the beans, onions, and garlic, then the flavors really come alive as the veggies meld with the Mexican spices and aged cheddar. Let’s be honest, more than one spoonful disappears before ever making it to the tortillas.
Pregnant or not, these are sure to be a crown pleaser! They also make for an easy meal to make at the beginning of the week, to then use quick leftovers the rest of the week. And not only are they incredibly delicious, but they’re loaded with vegetables and beans, making them high in fiber and just over 200 calories per serving {depending on your selected tortillas}! That’s my kind of enchilada – we like to top ours with a little sour cream, fresh herbs, salsa, and avocado.
Butternut Squash and Black Bean Enchiladas
Ingredients
- 1 large butternut squash Approximately 3-3 1/2 cups peeled and cubed
- 1 tbsp coconut oil
- 1 large onion diced
- 2 garlic cloves minced
- 1 green bell pepper diced
- 1 can black beans drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp turmeric
- 1/4 tsp ground black pepper
- 3/4 cup Trader Joe Chipotle salsa or salsa of choice
- 3 ounces approx 3/4 cup aged sharp cheddar cheese, shredded
- 3/4 cup enchilada sauce
- 10 small tortillas I used Trader Joe’s Reduced Carb Whole Wheat Tortillas
- 1 cup Mexican Blend shredded cheese
Instructions
- Preheat oven to 400 degrees.
- Grease large baking sheet with coconut oil cooking spray and spread cubed butternut squash out in even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not over cooked. Set aside and turn oven down to 350 degrees.
- Meanwhile add coconut oil, chopped onion, bell pepper, and garlic to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in black beans and cooked butternut squash, stir to combine.
- Add all seasonings (chili powder through black pepper) to sauce pan and stir well.
- Then add shredded aged cheddar cheese and salsa, mix well, and let simmer 2-3 minutes on low.
- Using a glass 9x13 casserole dish, add enchilada sauce and spread to an even layer, making sure you coat evenly.
- Lay out tortillas, and add two large spoonfuls of butternut squash mix to center of each tortilla. Sprinkle with a layer of lite Mexican blend cheese, then fold two ends in and add to casserole dish with the folded side down.
- You should have approx 2 tbsp of Mexican blend cheese left after adding all ten enchiladas to dish, sprinkle tops of enchiladas with the remaining cheese, then bake at 350 degrees for 18-20 minutes. Remove and let cool for 3-5 minutes, then serve with tortilla chips and top with sour cream, salsa, chopped cilantro, avocado!
Notes
Nutrition
