Nourishing Butternut Squash Enchiladas with Black Beans
These butternut squash enchiladas are a wholesome and satisfying meal that combines the sweetness of butternut squash with hearty black beans and zesty enchilada sauce, perfect for a healthy weeknight dinner.
Equipment
- Large skillet
- 7-by-11-inch baking dish
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 3 cups diced peeled butternut squash
- 2 medium poblano peppers, seeded and chopped
- 1 medium onion, chopped
- 1 (14 ounce) can no-salt-added black beans, rinsed
- 4 tablespoons chopped fresh cilantro, divided, plus more for serving
- 1 tablespoon ancho chile powder
- 8 corn tortillas, warmed
- 1 (10-ounce) can enchilada sauce (see Tip)
- ½ cup shredded Monterey Jack cheese
- 2 cups shredded cabbage
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 425°F and lightly coat a 7-by-11-inch baking dish with cooking spray.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced butternut squash and cook, covered, for 8-10 minutes or until tender and lightly browned, stirring occasionally. Next, add the poblano peppers and onion, cooking uncovered until softened, about 5 minutes more.
- Stir in the black beans, 2 tablespoons chopped cilantro, and ancho chile powder. Let the mixture cool slightly—this will make assembling the enchiladas easier.
- Warm the tortillas to make them pliable, then spoon about ½ cup of the squash filling into each. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes to let the cheese melt completely.
- While the enchiladas bake, prepare the slaw by tossing the shredded cabbage with lime juice, the remaining 1 tablespoon olive oil, and 2 tablespoons cilantro.
- Serve the enchiladas hot, topped with the refreshing slaw and extra cilantro if desired.