ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS

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Roasted Butternut and Black Bean Enchiladas image

A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.

Provided by CRAZY4SUSHI

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g

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