Enchiladas Calabaza
Transform your dinner routine with these vibrant and flavorful Enchiladas Calabaza! This Mexican-inspired dish highlights the natural sweetness of roasted butternut squash, perfectly seasoned with cumin and chili powder, paired with hearty black beans for a satisfying vegetarian filling. Wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with gooey melted Mexican blend cheese, these enchiladas are baked to perfection for a comforting, crowd-pleasing meal. With just 20 minutes of prep and 40 minutes in the oven, this recipe is a fantastic option for busy weeknights or a cozy weekend dinner. Garnish with freshly chopped cilantro for a pop of freshness and serve with a side of rice or salad for a complete meal that’s sure to impress. Whether you're seeking vegetarian dinner ideas or a creative twist on classic enchiladas, this recipe delivers bold flavors and wholesome ingredients in every bite!
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Recipe Information
Ingredients
- 4 cups, diced butternut squash
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (15 ounces), drained and rinsed black beans
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 cups enchilada sauce
- 0.25 cup, chopped (optional for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, ground cumin, chili powder, and 1/2 teaspoon of salt. Spread the seasoned squash on the prepared baking sheet in an even layer.
Roast the butternut squash for 25 minutes, or until tender and slightly caramelized, stirring halfway through the cooking time. Remove the squash from the oven and lower the oven temperature to 375°F (190°C).
In a medium mixing bowl, combine the roasted butternut squash and the drained black beans. Stir gently to mix.
Grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread 1/2 cup of enchilada sauce evenly over the bottom of the dish.
Warm the corn tortillas in a dry skillet or microwave so they are pliable and less likely to tear when rolled.
Place 1/4 cup of the butternut squash and black bean mixture in the center of a tortilla. Roll it up tightly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle the shredded Mexican blend cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8113 mg | 353% | |
| Total Carbohydrate | 444.0 g | 161% | |
| Dietary Fiber | 91.5 g | 327% | |
| Total Sugars | 34.0 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2504 mg | 193% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3968 mg | 84% | |
*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.
