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Ingredients
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1 butternut squash - peeled, halved lengthwise, and seeded
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3 tablespoons vegetable oil
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1 small onion, diced
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 pinches cayenne pepper (Optional)
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2 (15.5 ounce) cans black beans, rinsed and drained
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12 ounces shredded Cheddar cheese, divided
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2 (10 ounce) cans mild enchilada sauce
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8 flour tortillas, or more if needed
Directions
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Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
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Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
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Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
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Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
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Bake in the oven until heated through and cheese is melted, about 40 minutes.
Cook's Notes:
Substitute pepperjack cheese for Cheddar cheese, if desired.
You can also microwave the butternut squash for 6 to 8 minutes instead of baking, if desired.
Nutrition Facts (per serving)
767 | Calories |
33g | Fat |
89g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 767 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 15g | 73% |
Cholesterol 60mg | 20% |
Sodium 1475mg | 64% |
Total Carbohydrate 89g | 33% |
Dietary Fiber 17g | 61% |
Total Sugars 5g | |
Protein 32g | 64% |
Vitamin C 48mg | 53% |
Calcium 601mg | 46% |
Iron 8mg | 43% |
Potassium 1481mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.