Description
A delicious and healthy twist on traditional enchiladas, featuring roasted butternut squash and a flavorful sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a baking dish, layer 4 corn tortillas, half of the roasted squash, half of the black beans, and half of the enchilada sauce.
- Repeat the layers with the remaining tortillas, squash, beans, and sauce.
- If using, sprinkle cheese on top.
- Bake in the oven for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Vegan cheese can be used for a dairy-free option.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg