A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
- 4 cups peeled and diced butternut squash
- ½ onion, diced
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 teaspoons chipotle powder
- ½ teaspoon kosher salt
- cooking spray
- 1 (15 ounce) can black beans, rinsed and drained
- 3 ounces crumbled goat cheese
- 1 (14 ounce) can enchilada sauce
- 8 (6 inch) corn tortillas
- 2 ounces crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 1 Preheat the oven to 425 degrees F (220 degrees C).
- 2 Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- 3 Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- 4 Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- 5 Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- 6 Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- 7 Bake in the preheated oven until heated through, about 25 minutes.
- Calories 262.2
- Carbohydrate 33.8 g
- Cholesterol 15.8 mg
- Fat 10.7 g
- Fiber 7.4 g
- Protein 10.1 g
- Saturated Fat 4.3 g
- Sodium 601.2 mg
- Sugar 2.6 g