Spinach & Butternut Squash Enchiladas Recipe

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


Serves: 6

Ingredients

  • 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

Directions

  • 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.

Serves: 6

Ingredients

  • 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

Directions

  • 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.
Nutrition Information
Amount per serving
Sodium1120mg
Total Fat12g
Saturated Fat4g
Protein12g
Cholesterol15mg
Total Carbohydrate41g
Dietary Fiber6g
Sugars4g
Calories320