Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 cups red enchilada sauce
- 8 to 10 corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- Fresh cilantro, diced avocado, and sour cream for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cumin, smoked paprika, salt, and pepper on a large baking sheet. Spread the pieces in a single layer to ensure even browning. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized on the edges. Remove from the oven and set aside, but keep the oven on for the baking stage.
- While the squash roasts, heat a splash of oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the black beans and corn to the skillet, stirring to combine. Once the squash is finished roasting, gently fold it into the skillet mixture. Pour 1/4 cup of the enchilada sauce into the filling to bind everything together.
- Spread about 1/2 cup of enchilada sauce across the bottom of a 9×13 inch baking dish. To make the tortillas pliable, warm them in the microwave for 30 seconds wrapped in a damp paper towel. Place a generous scoop of the squash mixture in the center of each tortilla, sprinkle with a little cheese, and roll tightly. Place the tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the assembled rolls, ensuring the edges of the tortillas are covered to prevent them from drying out. Sprinkle the remaining shredded cheese over the top. Cover the dish with foil and bake at 350°F (175°C) for 15 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and starting to brown.
- Let the enchiladas rest for 5 minutes after removing them from the oven. This helps the sauce thicken and makes serving much easier. Top with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. Serve warm and enjoy the blend of sweet and spicy flavors.
- Cook Time: 60 minutes