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Roasted Butternut and Black Bean Enchiladas Recipe

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Roasted Butternut and Black Bean Enchiladas Recipe

Directions

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Ingredients :

  • 4 cups peeled and diced butternut squash
  • ½ onion, diced
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 teaspoons chipotle powder
  • ½ teaspoon kosher salt
  • cooking spray
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 ounces crumbled goat cheese
  • 1 (14 ounce) can enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 ounces crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • Methods :

  • Step 1

    Preheat the oven to 425 degrees F (220 degrees C).

  • Step 2

    Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.

  • Step 3

    Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Step 4

    Spray a 10×6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.

  • Step 5

    Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.

  • Step 6

    Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.

  • Step 7

    Bake in the preheated oven until heated through, about 25 minutes.

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