Butternut Squash & Black Bean Enchiladas

4.7

(10)

7 Reviews

A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.

Adam Dolge

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Butternut Squash & Black Bean Enchiladas — Photo: Greg DuPree

Active Time:

25 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Low-Calorie Gut Healthy Anti-Inflammatory Mediterranean Diet

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Ingredients

3 tablespoons extra-virgin olive oil, divided
3 cups diced peeled butternut squash
2 medium poblano peppers, seeded and chopped
1 medium onion, chopped
1 (14 ounce) can no-salt-added black beans, rinsed
4 tablespoons chopped fresh cilantro, divided, plus more for serving
1 tablespoon ancho chile powder
8 corn tortillas, warmed
1 (10-ounce) can enchilada sauce (see Tip)
½ cup shredded Monterey Jack cheese
2 cups shredded cabbage
1 tablespoon lime juice

Directions

Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.

Tip:

Store-bought enchilada sauce is a fast and easy way to add a ton of flavor to a dish, but it can be high in sodium, so look for one that has less than 300 milligrams per serving.

Originally appeared: EatingWell Magazine, January/February 2022

Nutrition Facts (per serving)

428	Calories
17g	Fat
58g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 enchiladas & 1/2 cup slaw
Calories 428
% Daily Value *
Total Carbohydrate 58g	21%
Dietary Fiber 11g	39%
Total Sugars 6g
Protein 13g	26%
Total Fat 17g	22%
Saturated Fat 4g	20%
Cholesterol 13mg	4%
Sodium 491mg	21%
Potassium 779mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Butternut Squash & Black Bean Enchiladas

Ingredients

Directions

Tip:

Nutrition Facts (per serving)

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