For a richer flavor, consider using fire-roasted canned tomatoes instead of regular diced tomatoes. If you don't have cotija cheese, feta cheese can be a suitable substitute. Feel free to add other vegetables like bell peppers or corn to the squash mixture for added texture and flavor.
Roasted Butternut and Black Bean Enchiladas
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS25
Embark on a culinary adventure with these hearty vegetarian enchiladas, a symphony of sweet roasted butternut squash, creamy goat cheese, and earthy black beans. A whisper of chipotle chile powder adds a captivating smoky warmth, making this dish a delightful experience for the senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol16 mg
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Fiber7 g
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Protein10 g
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Saturated Fat4 g
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Sodium601 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C).
02
Step
0 mins
Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
03
Step
25 mins
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).
04
Step
0 mins
Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
05
Step
0 mins
Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
06
Step
0 mins
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.
07
Step
25 mins
Bake in the preheated oven until heated through, about 25 minutes.
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RECIPE REVIEWS
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Please Rate
Brooks King
Jun 30, 2025I used sweet potatoes instead of butternut squash, and it worked perfectly.
Maye Gutmann
Jun 29, 2025These enchiladas are amazing! The roasted squash adds such a lovely sweetness.
Wyman Fisher
Jun 19, 2025Next time I'll add some chopped jalapenos for an extra kick.
Furman Mueller
Jun 1, 2025My family loved these, even the meat-eaters!
Krystal West
May 20, 2025The chipotle powder gives them just the right amount of spice.
Vida Cartwright
Apr 15, 2025I've made this recipe several times, and it's always a crowd-pleaser.
Joy Nitzsche
Apr 1, 2025I added some corn to the filling, and it was delicious!
Bernice Johnston
Mar 19, 2025Easy to follow recipe and delicious results!
Maximillia Wisoky
Mar 13, 2025A great make-ahead meal for busy weeknights.
Janick Flatley
Mar 9, 2025I made these for a vegetarian potluck, and they were a huge hit!