Butternut Squash & Black Bean Enchiladas

 

Butternut Squash & Black Bean Enchiladas

Servings: four–6

Prep Time: 20 minutes

Cook Time: forty five minutes

Total Time: 1 hour five mins

Ingredients

For the Filling:

1 tbsp olive oil

Salt and pepper, to taste

1 tsp smoked paprika

1 tsp floor cumin

half of tsp chili powder

1 small crimson onion, finely chopped

2 cloves garlic, minced

1 cup corn kernels (clean, canned, or frozen)

1/4 cup clean cilantro, chopped

For the Enchiladas:

eight–10 small flour or corn tortillas

2 cups enchilada sauce (store-sold or home made)

1 half cups shredded cheese (cheddar, Monterey Jack, or vegan alternative)

Optional Garnishes:

Avocado slices

Fresh cilantro

Lime wedges

Sour cream or vegan sour cream

Instructions

1. Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, pepper, smoked paprika, cumin, and chili powder. Spread on a baking sheet in a unmarried layer and roast for 25–30 minutes, till smooth and gently caramelized. Stir midway through to make sure even roasting.

 2. Prepare the Filling:

While the squash is roasting, warmness a skillet over medium warmth. Add a bit of oil and sauté the chopped onion till smooth and translucent, approximately 5 minutes. Stir within the black beans and corn, cooking for every other 2–3 minutes. Remove from warmth and integrate with the roasted squash and chopped cilantro. Taste and modify seasoning if needed.

3. Assemble the Enchiladas:

Preheat the oven to 375°F (a hundred ninety°C) if it changed into turned off. Lightly grease a 9×thirteen-inch baking dish. Spread half of cup of enchilada sauce on the lowest of the dish. Warm the tortillas slightly to lead them to pliable (microwave for 15–20 seconds or wrap in foil within the oven for five minutes).

Place about 1/three cup of the filling within the center of each tortilla. Roll it up tightly and region seam-facet down inside the baking dish. Repeat with last tortillas and filling. Pour the last enchilada sauce over the top, making sure each roll is lined. Sprinkle the shredded cheese calmly over everything.

4. Bake:

Remove the foil and bake for a further 10–15 minutes, until the cheese is melted and bubbly and the edges of the tortillas are barely crisp.

5. Serve:

Let the enchiladas cool for 5 mins.

Tips & Variations

Make it vegan: Use dairy-loose cheese and omit sour cream or use a plant-primarily based model.

Spice it up: Add a diced jalapeño or a pinch of cayenne to the filling.

Meal prep: These enchiladas can be made beforehand and saved within the refrigerator for up to three days or frozen for up to 2 months. Reheat covered within the oven to keep them moist.

Extra veggies: Spinach, zucchini, or bell peppers can be brought to the filling for more color and vitamins.

This dish is an excellent stability of sweet roasted squash, earthy black beans, and warming spices. The aggregate of creamy, cheesy, and barely smoky flavors makes it a comforting meal for weeknights or unique friends. Serve with a side of Mexican rice, a clean salad, or a tangy slaw for an entire feast.

If you want, I also can make a barely spicier, richer model with chipotle sauce and roasted peppers that makes the enchiladas more flavorful. Do you need me to do that.