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Butternut Squash, Black Bean & Spinach Enchiladas

Butternut Squash, Black Bean & Spinach Burrito

Well I already told you yesterday in my Homemade Enchilada Sauce post that I made some delicious enchiladas for dinner last night. They were so good and packed full of healthiness on the inside with the butternut squash, black beans, and spinach. I recommend you make these very soon! If you're not in the mood for enchiladas the filling is really good on it's own too. Although I have no clue why you wouldn't be in the mood for enchiladas.

I usually cheat and buy the pre cubed butternut squash, but this time I didn't. Don't worry it wasn't because I was being overly ambitious, it was still out of laziness. I could either go downstairs and get a butternut squash at the farmers market outside my building or I could go to the effort to get in the car and drive to the store. The point of this tangent is to share this helpful video with you on how to peel and cut butternut squash.  If cutting up the whole squash intimidates you, check it out. Keep reading for the enchilada recipe.

1 whole butternut squash, peeled and cubed into 1/2 inch to 1 inch pieces
3 tablespoons olive oil, divided
2 teaspoons cayenne pepper, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 small onion, chopped
1 16 oz can black beans
1 bag of spinach
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
whole wheat tortillas
3-4 cups enchilada sauce
1-1/2 cups shredded cheese (I would probably pick monterrey jack, but I had cheddar on hand)

Preheat oven to 375 degrees.

Toss butternut squash with 1-2 tablespoons olive oil, 1 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place on cookie sheet and cook for 40-50 minutes until tender.

Now is a good time to make your enchilada sauce.

When squash has about 20-30 minutes left to cook, heat remaining oil over medium high heat in large saute pan. Add onion to pan and cook for about 10 minutes, until tender. Add black beans, spinach, remaining salt, remaining pepper, remaining cayenne, cumin, garlic powder, and chili powder. Cook, stirring occasionally, for about 8-10 minutes. Reduce heat to medium and stir in squash when it is finished cooking. Keep oven on at 375 degrees after removing squash.

To assemble enchiladas, place a few spoonfuls of squash mixture into tortilla, fold in bottom and top edges and roll up. Place seem side down into baking dish (I used a 7x11 pyrex baking dish). Do this with the remainder of the mixture and place side by side in baking pan. Spoon about 2 cups of enchilada sauce on top and then sprinkle cheese over top. Bake in 375 degree oven for about 15 minutes, until cheese is melted.


Reader Comments (2)

I recently posted a link to this recipe on my blog. I made these last night with my fiancee and they were delicious!! Thank you for sharing!


May 15, 2012 | Unregistered CommenterMegan

So happy to hear you enjoyed the recipe!

May 15, 2012 | Registered CommenterCarrie

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