Minimalist Baker · by Minimalist Baker★ 4.9 (108)
Butternut Squash Black Bean Enchiladas
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 15%
CARBS 34G60% OF CAL
9G FIBER7G SUGAR17G OTHER
FAT 8G33% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortilla enchiladas filled with roasted butternut squash and black beans in a chipotle tomato sauce. Served topped with avocado, cilantro, and pumpkin seeds.
mainmexicantacobeans🍪 sheet pan🥧 baking dish⚡ microwave🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups cubed butternut squash*
- 1 Tbsp avocado oil or coconut oil
- 1/4 tsp sea salt and black pepper ((DIVIDED))
- 1 (15-ounce) can black beans ((slightly drained))
- 1/2 tsp ground cumin ((DIVIDED))
- 7-9 white or yellow corn tortillas
- 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
- 1 (15-ounce) can tomato sauce
- 1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
- 1/2 cup water
- Sea salt and black pepper ((to taste))
- 1-2 Tbsp coconut sugar ((or sub maple syrup))
- Red onion, diced
- Ripe avocado, sliced
- Fresh cilantro, chopped
- Toasted pumpkin seeds
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 15%
CARBS 34G60% OF CAL
9G FIBER7G SUGAR17G OTHER
FAT 8G33% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 510mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 510MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.