Liz Maddux


Butternut Squash and Black Bean Enchiladas


Hi! I hope everyone had a fabulous weekend. Mine was super chill, I got a lot of things done and started Monday off with a bang, which was great. Last night I made these life changing enchiladas filled with butternut squash and black beans. A dear friend of mine gave me The Love and Lemons Cookbook for Christmas this year, and I have loved it. I added a few notes of my own in parentheses as you go through the recipe, but overall it was very good and healthy!

Butternut Squash and Black Bean Enchiladas

Serves 3


2 teaspoons extra-virgin olive oil
2 cups cubed butternut squash (Trader Joe’s has precut butternut squash if you want to save some time)
⅓ cup chopped scallions
1 cup cooked black beans, drained and rinsed
Sea salt and freshly ground black pepper
(I would double this, I managed to have enough sauce but it was barely enough to cover the top)
2 teaspoons extra-virgin olive oil
1 (14-ounce) can tomato sauce
1 garlic clove, minced
3 tablespoons adobo sauce from canned chipotles in adobo sauce
Sea salt and freshly ground black pepper
6 corn tortillas (I could only find smaller ones so I just combined two to make one large one)
2 cups grated white cheddar cheese
1 jalapeno, sliced (If you like it spicy use two)
Cilantro, for garnish
Avocado slices
Lime slices, on the side


1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2.Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
3. Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
4. In a 9×13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
5. Pour the remaining tomato sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
6. Serve with fresh cilantro, avocado slices and lime slices.

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