Roasted Butternut and Black Bean Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Roasted Butternut and Black Bean Enchiladas Recipe). A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.

Brief

Prep 15 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 8

Yield: 8 enchiladas

Roasted Butternut and Black Bean Enchiladas Recipe

Ingredients

4 cups peeled and diced butternut squash

½ onion

diced

2 tablespoons olive oil

5 cloves garlic

minced

2 teaspoons chipotle powder

½ 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

¼ cup chopped fresh cilantro

Beef Enchiladas II

Main Dish

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine butternut squash onion olive oil and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.

Step 3

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).

Step 4

Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.

Step 5

Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.

Step 6

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.

Step 7

Bake in the preheated oven until heated through about 25 minutes.

Nutritional Information

Roasted Butternut and Black Bean Enchiladas Recipe

Servings Per Recipe:8

Calories: 262.2

% Daily Value *

Protein: 10.1g 20%

Carbohydrates: 33.8g 11%

Dietary Fiber: 7.4g 30%

Sugars: 2.6g

Fat: 10.7g 16%

Saturated Fat: 4.3g 22%

Cholesterol: 15.8mg 5%

Vitamin A Iu: 7913.6IU 158%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.3mg 19%

Vitamin C: 21.1mg 35%

Folate: 59.1mcg 15%

Calcium: 170.9mg 17%

Iron: 2.6mg 15%

Magnesium: 76mg 27%

Potassium: 642.6mg 18%

Sodium: 601.2mg 24%

Thiamin: 0.2mg 19%

Calories From Fat: 96

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.