John Washington
Butternut Squash and Bean Enchiladas: A Flavorful and Nutritious Mexican Delight
These Butternut Squash and Bean Enchiladas are a delicious and nutritious dish that combines the sweetness of butternut squash with the hearty texture of black beans, all wrapped in soft tortillas and baked to perfection with a zesty enchilada sauce. This vegetarian meal is perfect for a cozy dinner and is sure to please both adults and kids alike!
Ingredients:
– 1 medium butternut squash, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 10 small flour or corn tortillas
– 1 cup enchilada sauce (store-bought or homemade)
– 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
– Fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
– Optional: sour cream, avocado slices, and/or jalapeño slices for topping
Instructions:
1. Prepare the butternut squash: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and lightly browned.
2. Sauté the aromatics: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine the filling: Add the roasted butternut squash, black beans, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper to the skillet. Stir well to combine all the ingredients and cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat.
4. Assemble the enchiladas: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one tortilla and spoon a generous amount of the butternut squash and bean mixture down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top, covering the enchiladas completely.
6. Bake the enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges. Optional toppings like sour cream, avocado slices, and jalapeño slices can be added for extra flavor.
Enjoy these Butternut Squash and Bean Enchiladas with a side of rice or a fresh green salad for a complete and satisfying meal!
