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The fall season is finally here. If you’re looking for a way to spruce up your home and make it more festive, you may want to consider making some butternut squash enchiladas.
Butternut squash is one of the best vegetables to use in the fall because it’s rich in beta-carotene, which gives it a beautiful orange color.
Best Ingredients for Making this Recipe
Butternut squash and black beans are some of the best ingredients for making a fantastic butternut squash and black bean enchiladas recipe.
The best garnish for this recipe is cilantro, which is both a green herb and a fruit. It can be found in most grocery stores and it has a very light flavor that goes well with the other ingredients in the dish.
The best filling for this recipe is cumin, which has a warm flavor that complements the other ingredients in the dish.
How to Make Butternut Squash and Black Bean Enchiladas in 30 Minutes?
Butternut squash and black beans are a great match for Mexican-inspired dishes. They make this enchilada recipe easy to prepare, and it’s a healthy option that is low in calories.
Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!
Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each tortilla and roll tightly (warm the tortillas to make rolling easier if you need to). Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 10 - 15 minutes, until bubbly.
Ingredients
Directions
Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each tortilla and roll tightly (warm the tortillas to make rolling easier if you need to). Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 10 - 15 minutes, until bubbly.
The key to making these enchiladas quickly is using canned butternut squash. A pre-made sauce can be used in place of the sauce made from scratch.
Favorite Seasonal Vegetable to Use
Butternut squash is a great vegetable to use in a delicious butternut squash & black bean enchilada recipe. It has a sweet flavor and it’s easy to cook.
Butternut squash is known for its sweet, nutty flavor and it’s easy to cook. You can bake, saute, or steam the vegetable. You can also puree the whole squash for use in soups or other dishes.
