Butternut Squash and Black Bean Enchiladas

Name: Butternut Squash and Black Bean Enchiladas
Cook time: 45 min
Yield: 4 servings
Ingredients: 700 g butternut squash, peeled, seeded, and cut into 2 cm cubes for roasting; 15 ml olive oil divided for roasting and sautéing; 3 g fine salt divided for roasting and filling; 1 g black pepper divided for roasting and filling; 15 ml olive oil divided for roasting and sautéing; 150 g yellow onion, finely diced for filling; 9 g garlic cloves, minced for filling; 2 g ground cumin for filling; 2 g smoked paprika for filling; 3 g chili powder for filling; 4 g fine salt divided for roasting and filling; 1 g black pepper divided for roasting and filling; 425 g canned black beans, drained and rinsed drained and rinsed; 15 ml lime juice for filling; 8 g fresh cilantro, chopped divided for filling and garnish; 30 ml water to loosen filling if needed; 120 ml red enchilada sauce divided for baking; 8 piece corn tortillas warmed if needed; 360 ml red enchilada sauce divided for baking; 200 g shredded Monterey Jack or Oaxaca cheese for topping; 2 g fresh cilantro, chopped divided for filling and garnish; 30 g pumpkin seeds, toasted for garnish

Corn tortillas are filled with roasted butternut squash, seasoned black beans, and sautéed aromatics, then baked under a spicy red enchilada sauce and melted cheese. The result is a hearty vegetarian main with sweet squash, earthy beans, and a chile-forward finish.

By Julienne

Butternut Squash and Black Bean Enchiladas

Cook time: 45 minutes

Servings: 4

Ingredients

700 g butternut squash, peeled, seeded, and cut into 2 cm cubes for roasting
15 ml olive oil divided for roasting and sautéing
3 g fine salt divided for roasting and filling
1 g black pepper divided for roasting and filling
15 ml olive oil divided for roasting and sautéing
150 g yellow onion, finely diced for filling
9 g garlic cloves, minced for filling
2 g ground cumin for filling
2 g smoked paprika for filling
3 g chili powder for filling
4 g fine salt divided for roasting and filling
1 g black pepper divided for roasting and filling
425 g canned black beans, drained and rinsed drained and rinsed
15 ml lime juice for filling
8 g fresh cilantro, chopped divided for filling and garnish
30 ml water to loosen filling if needed
120 ml red enchilada sauce divided for baking
8 piece corn tortillas warmed if needed
360 ml red enchilada sauce divided for baking
200 g shredded Monterey Jack or Oaxaca cheese for topping
2 g fresh cilantro, chopped divided for filling and garnish
30 g pumpkin seeds, toasted for garnish

Instructions

Heat the oven to 220°C. Line a sheet pan. Toss the squash with 15 ml olive oil, 3 g salt, and 1 g black pepper, then spread it in a single layer. Roast for 20 to 25 minutes, flipping once, until tender and browned at the edges. Squash cubes are caramelized on the edges and easily pierced with a fork.
While the squash roasts, warm the remaining 15 ml olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic, cumin, smoked paprika, chili powder, 4 g salt, and 1 g black pepper; cook for 30 seconds until fragrant. Onion is translucent and the spices smell toasted, not burnt.
Add the black beans, roasted squash, lime juice, and 8 g cilantro to the skillet. Stir gently and cook for 1 to 2 minutes to combine. If the mixture looks dry, add up to 30 ml water in small splashes to help it hold together when filling the tortillas. Filling is cohesive but not soupy, with the squash mostly intact.
Lower the oven to 190°C. Spread 120 ml enchilada sauce over the bottom of a 9 x 13 inch baking dish. Warm the tortillas so they bend without cracking. Spoon the filling into each tortilla, roll snugly, and place seam-side down in the dish. Tortillas are rolled without splitting and fit in a single layer.
Pour the remaining 360 ml enchilada sauce evenly over the enchiladas, then top with the cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 to 12 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. Sauce bubbles around the edges and the cheese is melted with golden spots.
Rest for 5 minutes before serving. Finish with the remaining cilantro and the toasted pumpkin seeds, if using. Enchiladas hold their shape when plated, with the sauce thickened slightly.