Shugary Sweets · by Aimee Shugarman★ 5.0 (1)
Butternut Squash Black Bean Enchiladas
NUTRITION · PER SERVING85M COOK
CAL 18%·PRO 25%
CARBS 50G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC38G OTHER5G TOTAL SUGAR
FAT 13G32% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash and black beans layered with tortillas and enchilada sauce, then baked with cheese. A filling vegetarian dinner that is satisfying and flavorful.
mainmexicancasserolebeans🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups butternut squash (peeled and diced)
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic (pressed)
- 1/2 medium onion (diced)
- 1 can black beans, rinsed and drained (15 ounce )
- 2 cups enchilada sauce (divided)
- 2 teaspoons cumin
- 1 cup jack cheese (shredded)
- 8 flour tortillas
At a glance
PER SERVING · TIME 85M
CAL 18%·PRO 25%
CARBS 50G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC38G OTHER5G TOTAL SUGAR
FAT 13G32% OF CAL
4G SAT9G 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
- 25m
- Cook
- 1h
- Sodium
- 865mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.