Butternut Squash and Black Bean Enchiladas
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Lexi's Clean Kitchen · by Lexi's Clean Kitchen★ 4.5 (8)

Butternut Squash and Black Bean Enchiladas

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 43%
CARBS 83G58% OF CAL
15G FIBER9G SUGAR59G OTHER
FAT 20G32% OF CAL
6G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Butternut squash and black beans are combined with spinach and cheese, wrapped in tortillas, and baked with a chile-based sauce. This is a satisfying vegetarian main with warm spices and a creamy texture.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon avocado oil or extra-virgin olive oil
  • 2 tablespoons arrowroot flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 cup tomato sauce
  • 1 tablespoon lime juice
  • 1 cup veggie broth
  • 1 tablespoon avocado oil
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon fine sea salt
  • ¼ cup veggie broth
  • 3 cups finely diced butternut squash (about ½ - ¼” diced)
  • 2 big handfuls fresh spinach
  • 1 15 ounce can black beans, drained and rinsed
  • 10-14 medium to small tortillas
  • ¾ cup shredded cheddar cheese
  • Cilantro (for garnish)
PREP
15M
SODIUM
2134MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.