Butternut Squash Enchiladas with Tomatillo Sauce
Elevate your weeknight dinner game with these irresistible Butternut Squash Enchiladas with Tomatillo Sauce! This vegetarian dish combines the sweet, nutty flavor of roasted butternut squash with hearty black beans, all wrapped snugly in soft corn tortillas. The homemade tomatillo sauce—featuring zesty lime juice, garlic, and a hint of jalapeño spice—adds a vibrant tang that perfectly balances the rich, melted cheddar or Monterey Jack cheese topping. Easy to prepare and packed with bold flavors, this recipe is a nutritious, crowd-pleasing meal that’s ready in just about an hour. Garnished with fresh cilantro, these enchiladas make for a colorful, comforting dinner that’s loaded with Southwest flair. Perfect for Meatless Mondays or any time you’re craving something wholesome yet indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 cups Black beans, cooked and drained
- 12 pieces Corn tortillas
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Cilantro, chopped (for garnish)
- 8 medium Tomatillos, husked and rinsed
- 1 medium Jalapeño, seeded and chopped
- 3 cloves Garlic, minced
- 0.5 cup Onion, chopped
- 0.5 cup Vegetable broth
- 1 tablespoon Fresh lime juice
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the butternut squash into small, bite-sized pieces. Toss the squash in olive oil, salt, black pepper, cumin, and chili powder. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside to cool slightly.
While the squash is roasting, prepare the tomatillo sauce. In a medium saucepan, add the tomatillos, jalapeño, garlic, and onion. Cover with water and bring to a boil over medium heat. Cook for about 5-7 minutes, or until the tomatillos soften.
Using a slotted spoon, transfer the tomatillo mixture to a blender. Add the vegetable broth, lime juice, and a pinch of salt. Blend until smooth and set aside.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the roasted butternut squash and black beans. Gently toss to mix.
Warm the corn tortillas slightly in the microwave or on the stovetop to make them pliable.
Spread about 1/4 cup of the squash and bean mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. Repeat until all the filling is used.
Pour the tomatillo sauce evenly over the rolled tortillas, ensuring they are well-covered. Sprinkle the shredded cheese generously over the top.
Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 96.3 g | 344% | |
| Total Sugars | 32.9 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2499 mg | 192% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
