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Butternut squash enchiladas on a white plate with white marble background topped with cilantro and avocado
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Butternut Squash Enchiladas

Seasoned butternut squash and black bean mixture wrapped in warm tortillas, topped with verde enchilada sauce, Monterey Jack cheese, and your toppings of choice!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner
Servings: 10 Enchiladas

Ingredients

  • 2 Tbsp oil
  • 1/2 yellow onion chopped
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 medium butternut squash seeds and skin removed, cubed
  • 4 oz canned diced green chiles
  • 1 can black beans drained and rinsed
  • 14 oz verde enchilada sauce
  • 10 golden blend or flour tortillas
  • 1 3/4 cup Monterey Jack cheese

Toppings

  • cilantro chopped
  • sliced avocado

Instructions

  • Preheat oven to 350 degrees F. Heat a large skillet to medium heat and add oil. After oil is heated add chopped onion, salt, chili powder and cumin. Mix and add cubed butternut squash. Cook for about 10 minutes until squash is softened.
  • Add diced green chiles, black beans, and 1/2 cup of the verde sauce to complete the filling and mix.
  • Add 1/2 cup of verde sauce to the bottom of a 9x13 pan. In each tortilla, add about 1/3 cup butternut squash filling and about 2 Tbsp cheese (no need to measure). Roll tightly and place with the end of the tortilla side down to keep enchiladas in tact. After the 10 enchiladas are in the pan, add the remaining sauce and cheese. Bake for 10 minutes until cheese on top is melted.
  • Add cilantro, avocado, and other toppings desired. Enjoy!