Black Bean Butternut Squash Enchiladas
The overwhelming thing about squash is "how in the world do I cut this thing without losing a finger?" which is why I tend to lean towards Trader Joe's pre-cut varieties like their already cubed up butternut squash for these Black Bean Butternut Squash Enchiladas. There are plenty of ways to get around using the pre-cut bags like cooking squash prior to cutting - especially spaghetti squash - or following this chopping tutorial for butternut squash. Rich in vitamin A, C, fiber and, like all veggies, low in calories, butternut squash is a perfect addition to any plate. Mixed with spinach and enchilada sauce, these Black Bean Butternut Squash Enchiladas were finished off with a few generous shakes of nutritional yeast for some B vitamins and cheesy [vegan] flavor!
I hadn't tried these Whole Wheat Tortillas from Whole Foods, but they turned out to be delicious and just the right size for these enchiladas. You'll even have a few leftover for wraps or tacos at a later date!
Once you've cooked the squash and whipped up my Smokey Enchilada Sauce you're SO close to enjoying these veggie filled tortillas!
Black bean butternut squash enchiladas
INGREDIENTS
12 oz. butternut squash, cubed + roasted [I used Trader Joe's pre-cut]
~2 cups enchilada sauce, divided [my smokey enchilada sauce or store-bought]
1 can black beans, drained + rinsed
2 handfuls of spinach
4-5 whole wheat tortillas [I used 8"]
nutritional yeast [optional]
optional toppings >> avocado, salsa, cilantro, shredded cheese/sour cream [for non-vegan variety!]
INSTRUCTIONS
Roast butternut squash at 400 degrees for ~25 minutes until tender.
Lightly grease a baking dish - I used a 9 X 13. You could likely squeeze these into a smaller dish.
While the squash is cooking, make my Smokey Enchilada Sauce, or skip this step and use store-bought.
Once butternut squash has cooled slightly, add to a large bowl with beans, spinach, and 1 cup enchilada sauce. Mix well.
Scoop 1/2 cup squash mix into a tortilla. Roll up and place in the baking dish. Repeat with remaining filling [fills 4-5 tortillas - if you have left over filling, top the filled tortillas with it prior to the next step].
Cover enchiladas with remaining sauce and sprinkle with nutritional yeast.
Turn the oven down to 350 degrees and bake for 20-22 minutes.
Top with your favorite enchilada toppings!
