- 4 cups peeled and diced butternut squash
- 1/2 onion, diced
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 teaspoons chipotle powder
- 1/2 teaspoon kosher salt
- cooking spray
- 1 (15 ounce) can black beans, rinsed and drained
- 3 ounces crumbled goat cheese
- 1 (14 ounce) can enchilada sauce
- 8 (6 inch) corn tortillas
- 2 ounces crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- Bake in the preheated oven until heated through, about 25 minutes.
06/25/2019
recipepes.com
roasted butternut and black bean enchiladas, recipe
PT15M
PT1H
5
455 calories