Black Bean Butternut Squash Enchiladas

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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!

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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

  1. Roast butternut squash at 400 degrees for ~25 minutes until tender.

  2. Lightly grease a baking dish - I used a 9 X 13. You could likely squeeze these into a smaller dish.

  3. While the squash is cooking, make my Smokey Enchilada Sauce, or skip this step and use store-bought.

  4. Once butternut squash has cooled slightly, add to a large bowl with beans, spinach, and 1 cup enchilada sauce. Mix well.

  5. 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].

  6. Cover enchiladas with remaining sauce and sprinkle with nutritional yeast.

  7. Turn the oven down to 350 degrees and bake for 20-22 minutes.

  8. Top with your favorite enchilada toppings!

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