A delicious summer dinner using baked vegetables, creamy sauce, and pasta requires minimal cleanup thanks to Reynolds Wrap® Pan Lining Paper!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 1 11×7-inch baking dish |
Ingredients
- 1 butternut squash – peeled, halved lengthwise, and seeded
- 3 tablespoons vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pinches cayenne pepper (Optional)
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 12 ounces shredded Cheddar cheese, divided
- 2 (10 ounce) cans mild enchilada sauce
- 8 flour tortillas, or more if needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11×7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.
- Substitute pepperjack cheese for Cheddar cheese, if desired.
- You can also microwave the butternut squash for 6 to 8 minutes instead of baking, if desired.
Nutrition Facts
| Calories | 767 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 17 g |
| Protein | 32 g |
| Saturated Fat | 15 g |
| Sodium | 1475 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
These were the best enchiladas I have ever had. My husband doesn’t care for enchiladas, and even he raved about them, and we finished off all of them in a shamefully small amount of time. If you love enchiladas and are looking for some vegetarian options, you have to try this. Heck, If you just love enchiladas you have to try this. This is a new favorite and will appear many times in the future on my table.
This recipe was delicious!! The only thing I did different was adding some diced bell peppers with the onions (my daughter loves them). It was a pretty easy recipe and I was able to assemble it, put it in the fridge to bake for dinner. We’ll definitely be making this again!
These enchiladas were really good. I used a large butternut squash and it took longer to bake than stated so I ended up cubing it and finished roasting until tender. I upped the spices in the filling as someone else suggested. I ended up baking in two square pans and used 9 corn tortillas in one and 6 flour tortillas in the other. For the filling I didn’t mix in the cheese but rather sprinkled it on while filling. I also ended up using Monterey jack cheese instead of cheddar. I added the cheese on top after the enchiladas had baked covered for 30 minutes so the cheese wouldn’t stick to the foil.
I made this with home made enchilada sauce, and it was a huge hit. We used whole wheat tortillas and sharp old cheddar, which added some punch to the flavour profile. I also increased the spices to our taste. Otherwise this one is a real winner as is. My husband can’t stop talking about it. Good thing I made the whole recipe as there’s enough for three meals for us. Thanks for posting this simple but satisfying recipe.
I made this with corn tortillas. Loved it!
I made small changes. I used flour tortillas for one batch and corn for another. I used red enchilada sauce for the flour tortilla recipe and green enchilada sauce for corn tortillas.