For the Filling
2 and 1/2 cups cubed butternut squash
1 can black beans
1/4 cup fresh cilantro, chopped
1/2 cup jack cheese
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (1/2 teaspoon if you like spicy)
1 squeeze fresh lime juice
1 pinch salt
1 Tablespoon enchilada sauce
8 medium sized corn tortillas
To Top:
1 cup enchilada sauce of choice *
3/4 cup shredded jack cheese
Step 1. Preheat the oven to 375F . Steam the butternut squash until it's tender enough to pierce with a fork (or you can roast it in a 425F oven before you are ready to start the rest of the recipe).
Step 2. Combine all filling ingredients (besides tortillas) and season to taste. You can sort of smoosh the butternut squash so more filling will fit in each enchilada.
Step 3. Spoon 3.5 Tablespoons filling in a line down the middle of each tortilla, and roll each edge to the middle until they overlap and form a tube.
Step 4. Spread about 1/4 cup of your enchilada sauce at the bottom of a 9x14 in baking dish. Then place the enchiladas next to each other seam side down in the dish. Pour the remaining sauce over the enchiladas, then sprinkle on the cheese evenly over the surface. Bake at 375 for 15-20 mins. Enjoy!
*If you don't have enchilada sauce handy, you can blend 3/4 cup of your favorite salsa verde with 1/4 cup chicken broth and some lime, cilantro and any spices you'd like
Comments