Spinach & Butternut Squash Enchiladas
Sweet butternut squash pairs excellently with slightly spicy chili, making this dish great for family and friends. Try assembling the enchiladas a day ahead and baking them when ready to eat!
Serves: 6Prep: 25 minutesCook: 30 minutesTotal: 55 minutesDifficulty: Easy
- 1 tablespoon olive oil
- 3⁄4 cup yellow onion, chopped
- 3 cups squash, butternut, cut into ½” cubes
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 ounces baby spinach
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (10 oz.) red enchilada sauce
- 3⁄4 cup Monterey Jack cheese, shredded
- 6 (8”) flour tortillas
- 2 tablespoons cilantro, chopped
- 1 jalapeño, sliced
- 2 tablespoons red onion, chopped
- Preheat oven to 375°F. Prepare 9”x13” baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add olive oil. Sauté yellow onion until slightly softened. Add butternut squash, garlic, chili powder, cumin, salt and pepper; cook 8 minutes, or until squash is softened. Add spinach and beans; cook until spinach is wilted.
- Into bottom of prepared baking dish, spread ¼ cup enchilada sauce. Fill each tortilla with ½ cup squash mixture. Roll tortillas tightly. In a baking dish, arrange tortillas side by side seam-side down. Pour remaining enchilada sauce over.
- Top with cheese; bake 20-25 minutes, until bubbly and golden. To serve, top with fresh cilantro, jalapeño and red onion.