Butternut Squash Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas filled with roasted butternut squash and black beans, rolled in corn tortillas with homemade enchilada sauce and cheese. A hearty fall dinner that's deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups cubed butternut squash
- 1 1/2 tablespoons olive oil, (divided)
- Kosher salt and black pepper, (to taste)
- 1/2 red onion, (chopped)
- 1 red pepper, (stemmed, seeds removed, and chopped)
- 3 garlic cloves, (minced)
- 1/3 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 15 ounces black beans, (rinsed and drained)
- 2 cups red enchilada sauce, (I use our homemade sauce)
- 12 corn tortillas, (can use flour tortillas)
- 2 cups shredded Monterey Jack or cheddar cheese
- Garnishes: avocado, (jalapeno slices, cilantro, queso fresco)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 611mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 198mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.