Squash & Black Bean Enchiladas
Ingredients
3 cups Butternut Squash (peeled, seeds removed, cubed)
1 1/2 tsps Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 tsp Smoked Paprika
1 3/4 cups Black Beans (cooked, rinsed)
1 1/3 cups Enchilada Sauce (divided)
4 Whole Wheat Tortilla (large)
4 ozs Cheddar Cheese (shredded)
Directions
Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Add the butternut squash to the baking sheet and toss with oil, salt, pepper, and smoked paprika. Roast for 20 to 25 minutes or until browned and fork-tender.
Add the cooked squash to a large bowl along with the black beans. Toss to combine.
Pour 1/3 of the enchilada sauce on the bottom of the baking dish.
Place a tortilla on a flat surface and scoop out the squash and bean mixture into the tortilla in a line down the center. Roll tightly and transfer to the prepared baking dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce on top of the tortillas. Top with cheese. Place in the oven and bake for 15 minutes, covered. Remove the cover and bake for an additional five minutes. Let cool slightly before serving. Enjoy!
Notes
Leftovers: Freeze wrapped enchiladas without the enchilada sauce in a sealed container for up to three months. Let thaw overnight in the fridge and bake as directed with the sauce and cheese.
Serving Size: One serving is one enchilada.
Make it Vegan: Use a dairy-free cheese.
More Flavor: Add ground cumin, garlic, cayenne, and/or chili powder to the butternut squash.
Additional Toppings: Top with sour cream, cilantro, and/or avocado.
Gluten-Free: Use gluten-free tortillas.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 427 | Protein: 19 grams | Fiber: 13 grams | Carbohydrates: 54 grams | Fat: 16 grams | Sugar: 5 grams
