These Butternut Squash and Black Bean Enchiladas are not only incredibly tasty and loaded with veggies, but also make for easy week night leftovers!
Keyword: black beans, Butternut Squash, enchiladas
Author: Kaylee Pauley
1large butternut squashApproximately 3-3 1/2 cups peeled and cubed
1green bell pepperdiced
1can black beansdrained and rinsed
1/4tspground black pepper
3/4cupTrader Joe Chipotle salsaor salsa of choice
3ouncesapprox 3/4 cup aged sharp cheddar cheese, shredded
10small tortillasI used Trader Joe’s Reduced Carb Whole Wheat Tortillas
1cupMexican Blend shredded cheese
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!