Roasted Butternut and Black Bean Enchiladas
Description
This recipe for vegetarian roasted butternut and black bean enchiladas includes a hearty mixture of roasted butternut squash, black beans, and goat cheese.
Ingredients
•
4 cups peeled and diced butternut squash
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1/2 onion, diced
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5 cloves garlic, minced
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2 tablespoons olive oil
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2 teaspoons chipotle powder
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1/2 teaspoon kosher salt
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cooking spray
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1 (15 ounce) can black beans, rinsed and drained
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3 ounces crumbled goat cheese
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1 (14 ounce) can enchilada sauce
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8 (6 inch) corn tortillas
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2 ounces crumbled cotija cheese
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1/4 cup chopped fresh cilantro
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
3
Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
4
Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
5
Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
6
Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
7
Bake in the preheated oven until heated through, about 25 minutes.