Roasted Butternut squash and black bean enchiladas
Got leftover squash and don't know what to do with it? Try this!
Enchiladas are one of my favorite recipes. They’re easy to make, easy to please, and done in under 45 minutes or less. They’re also a great way to reuse leftover veggies. (TBH my kids will not eat butternut squash, if yours won’t either, roll one up with whatever else they will eat and mark it before you put it in the oven.) We recently put these together with leftovers from Thanksgiving and I think it’s worthy of a repeat!
Quick tutorial on roasting butternut squash:
Preheat oven to 400
Peel your squash and cut in half, use a spoon to remove the seeds, and cube into ½-1 inch pieces into a large bowl
Drizzle in 1-2 tbsp of oil, salt, pepper, and thyme. (Personally I love to add in a dash of cinnamon or pumpkin spice, my husband was not a fan.) Toss together until well-combined.
Spread out on parchment lined-baking sheet and roast for 35-40 minutes, flipping halfway through.
Set aside and cool for at least 5 minutes.
To make the enchiladas- you'll need:
4-6 whole wheat tortillas
1 jar of enchilada sauce
At least 1 cup of cheese
1-2 cups of prepared black beans
2 cups of roasted butternut squash
(I’ve also added a couple handfuls of spinach, corn, peppers, I’ll put whatever we have/ whatever the kids will eat in these as well.)
Preheat your oven to 375.
Cover the bottom of a large casserole dish with a thin layer of enchilada sauce
Lay out a stack of tortillas on a large plate or cutting board
Spoon some black beans, butternut squash, corn, a sprinkle of cheese, or whatever else you'd like to include
Roll it up and place in your casserole dish.
Repeat until all the tortillas are full.
Spread the remaining enchilada sauce on top and cover with a layer of cheese and any remaining ingredients
Bake, uncovered, in the oven at 375 for 15-20 minutes or until cheese is melted and golden brown. Enjoy!
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