Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
1 (11×7-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.
Pour a thin layer enchilada sauce to cover bottom of an 11×7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.
Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.
Cook’s Note
Substitute pepper Jack cheese for Cheddar cheese, if desired.
You can also microwave the butternut squash for 6 to 8 minutes instead of baking it.
Nutrition Facts (per serving)
| 767 | Calories |
| 33g | Fat |
| 89g | Carbs |
| 32g | Protein |
