Butternut Squash & Black Bean Enchiladas
Easy, healthy and versatile, these Butternut Squash & Black Bean Enchiladas are sure to be your new family favorite.
Servings: 6
Equipment
- Oven Friendly Casserole Dish
- Food Processor
Ingredients
- 10-12 Corn Tortillas
- 2 cups Pre-Roasted Butternut Squash * (you can sub canned or frozen, but won't be quite as flavorful)
- 15 oz Enchilada Sauce (I used @sietefoods)
- 1 can Black Beans (drained and rinsed)
- 1/2-1 cup dairy free cheese (or sub regular)
- cilantro & avocado for garnish
- optional add ins: shredded rotisserie chicken green chillies, or jalepeno.
Instructions
- Preheat the oven to 375°.
- In a food processor, blend your butternut squash + enchilada sauce until smooth.
- Spread a small amount of sauce mixture in a baking dish (I used a 8x8).
- Take 1 tortilla and evenly spread a good amount of the sauce mixture (don't be shy) on one side of the tortilla. Add some black beans and cheese, and any other optional add ins. Roll ingredients in the tortillas as tight as possible and place in your dish.
- Repeat this process until you have used all your ingredients and your baking dish is full. Tortilla roll ups should be tightly tucked in all next to each other.
- Pour the remaining sauce mixture over the top along with a good sprinkle of your cheese.
- Bake for 25-30 mins (uncovered).
- Top with avocado and cilantro. Serve with some crunchy romaine, chopped tomatoes and a little vegan sour cream or ranch.
- Enjoy!
Notes
I highly recommend using a good quality enchilada sauce for these! My favorite is this one that can be found on Amazon, or at your local Whole Foods.
Flour tortillas can be subbed for corn.
As noted in the recipe, frozen or canned butternut squash works fine, it just wont be quite as flavorful as if you pre-roast it.