Cheesy Butternut Squash Enchiladas

These Cheesy Butternut Squash Enchiladas are a delightful and unique twist on traditional enchiladas. Filled with roasted butternut squash, black beans, and gooey cheese, these enchiladas are packed with flavor. The creamy butternut squash sauce adds a touch of sweetness that perfectly complements the savory filling. This recipe is a great way to introduce butternut squash into your meal rotation and is sure to impress your friends and family with its vibrant colors and delicious taste.

Ingredients

• 2 cups roasted butternut squash
• 1 cup black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 small flour tortillas
• 1 cup enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the roasted butternut squash, black beans, shredded cheddar cheese, diced onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to combine.
3. Place a spoonful of the filling mixture onto each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
4. Pour the enchilada sauce evenly over the rolled tortillas, making sure they are all coated.
5. Cover the baking dish with foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are heated through.
7. Garnish with sour cream and chopped cilantro before serving.

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