Roasted Butternut Squash and Black Bean Enchiladas

Follow our step-by-step guide on how to make Roasted Butternut Squash and Black Bean Enchiladas.

1. Step 1

   Preheat your oven to 425°F (220°C).

2. Step 2

   On a baking sheet, combine the diced butternut squash, onion, olive oil, and minced garlic. Toss everything together until well coated. Sprinkle the chipotle powder and kosher salt over the mixture.

3. Step 3

   Roast in the preheated oven for about 25 minutes, stirring once halfway through, until the butternut squash is tender. Remove from the oven and let it cool slightly. Lower the oven temperature to 350°F (175°C).

4. Step 4

   Spray a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup of the enchilada sauce into the bottom of the dish.

5. Step 5

   In a large bowl, add the black beans and crumbled goat cheese to the roasted butternut squash mixture. Gently mix to combine, being careful to keep the goat cheese in larger pieces.

6. Step 6

   Pour some enchilada sauce onto a small plate. Quickly dip each corn tortilla into the sauce, then fill it with a portion of the squash and bean mixture. Roll the tortilla up and place it seam-side down in the prepared casserole dish. Repeat with the remaining tortillas, tucking any extra filling into the ends of the enchiladas.

7. Step 7

   Spoon the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with crumbled cotija cheese and chopped cilantro.

8. Step 8

   Bake in the oven for about 25 minutes, or until heated through and bubbly.