a filling vegetarian enchilada made with goat cheese, black beans, and roasted butternut squash. This meal gets a fantastic smokey heat boost from chipotle chili powder.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 enchiladas |
Ingredients
- 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
Instructions
- 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 10×6-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 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 601 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! The only change I made was to do street tacos rather than enchiladas to cut down on sodium (canned enchilada sauce is notoriously high in sodium). No enchilada sauce actually allowed the flavor of the butternut squash and black beans to come through better. They turned out great and really impressed my wife and her mother.
I subbed the squash for sweet potato. It was super delicious! Very filling, too.
This recipe was absolutely amazing. The sweetness of the butternut squash and goat cheese flavor were perfectly paired! I followed the recipe exactly except I used chili power because I didn’t have chipotle powder. Also used low carb wheat tortillas to reduce the calories. These were a huge hit – my son is still raving about them and keeps asking me when I will make them again!
Easy & delicious! My wife loves when I make this and she doesn’t even like Mexican food!
These are fantastic. I love the combination of flavors with the chipotle powder. I didn’t have the cheeses, so substituted with feta cheese and topped with Greek yogurt. I think I’ll add some olives to my leftovers because I love olives on enchiladas.
This was super yummy. My vegetarian young adults loved the flavor and it was filling. Great Recipe!