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Creamy Butternut Squash Enchiladas

Creamy Butternut Squash Enchiladas - featured image
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Rich, velvety butternut squash paired with hearty black beans, wrapped in tortillas, and smothered in a creamy sauce—perfect for cozy dinners.

Ingredients

Scale
  • 2 cups butternut squash, peeled, seeded, and cubed
  • 1 cup black beans, rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Pinch of cayenne pepper
  • 8 corn tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup enchilada sauce
  • 1/2 cup heavy cream (or coconut cream for vegan option)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
  3. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and spices (cumin, smoked paprika, chili powder, cayenne) and cook for another minute.
  4. In a large mixing bowl, combine the roasted butternut squash, black beans, sautéed onion mixture, and a handful of shredded cheese. Mix until evenly combined.
  5. In a separate bowl, whisk together the enchilada sauce and heavy cream (or coconut cream for a vegan option). Taste and adjust seasoning if needed.
  6. Spread a thin layer of the creamy sauce on the bottom of your baking dish. Fill each tortilla with about 1/4 cup of the squash and bean mixture, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining creamy sauce over the rolled tortillas, making sure they’re well-covered. Sprinkle generously with shredded cheese.
  8. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
  9. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and enjoy!

Notes

[‘Roasting the butternut squash enhances its natural sweetness and adds depth to the filling.’, ‘Warm the tortillas briefly to make them pliable and prevent cracking while rolling.’, ‘Adjust the seasoning in the filling and sauce to suit your preferences.’, ‘Don’t overcrowd the baking dish to prevent soggy enchiladas.’, ‘Grate fresh cheese for a smooth and creamy finish.’]

Nutrition

Keywords: butternut squash, black beans, enchiladas, vegetarian, Mexican, dinner, comfort food, easy recipe

Find it online: https://magnetmeal.com/creamy-butternut-squash-enchiladas-recipe-perfect-for-dinner/