| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
- 1/4 cup vegetable oil
- 3/4 teaspoon chili powder, plus more for sprinkling
- 3/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 large onion, diced
- One 15-ounce can black beans, drained and rinsed
- Three 15-ounce cans green enchilada sauce
- 16 corn tortillas
- 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
- Chopped fresh cilantro, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 464 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 20 g |
| Cholesterol | 38 mg |
| Sodium | 1744 mg |
Reviews
Made last night! Delicious a perfect meatless enchilada dish! Thanks Ree
Really loved this dish! Colorful, flavorful and delicious vegetarian dish! Had a mix of fresh and frozen butternut squash and fresh, of course, worked much better!
This was sooo delicious, my family couldn’t get enough of it! I added ground beef, and replaced pinto beans for the black beans because that’s what I had, and it was so good.
Delicious
This is 1 of my favorite recipes ever from the pioneer woman and from food network! It is so tasty and light but yet very filling and nutritious without all of the extra fat and calories. I love this and I’ve made it many times and shared it with friends and they have enjoyed it too. I would suggest if someone wants approaching in their besides the beans that they should put chicken in with it. I haven’t done that but a friend did and then enjoyed it with that and to the original recipe.
Great meat alternative. I added extra spice. Served with salsa. I will add garlic and jalapeños to the onions next time.
Made this dish for my mom, who has had to change her eating habits and focus more on fresh vegetables and lean meats. I did add some shredded chicken to this dish and it came out so good!!
We started meatless mondays and this one scared me! Turned out wonderful! Even my meat loving husband said this is a keeper!!! Highly recommend. Squash is subtle but adds perfect bite. Cooked beans from dried. Made an easy homemade green chili sauce to save on processed canned sauce.
Can I use frozen butternut squash squares ?
This is so good! I was a little nervous because I didn’t know how the butternut squash would taste with the smoky flavors of the chili powder, cumin, and enchilada sauce but I was pleasantly surprised. This is going into our regular rotation. Yum!