loveandlemons5.0
Vegetarian Black Bean Enchiladas
These delicious vegetarian enchiladas are stuffed with butternut squash and black beans. Perfect for a cozy fall dinner!
👥 3 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about ⏱️ 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
3
Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about ⏱️ 5 minutes, stirring often.
tomato sauce1 (14-ounce) can
4
In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
tomato sauce1 (14-ounce) can
5
Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for ⏱️ 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
6
Serve with fresh cilantro, avocado slices and lime slices.
Cilantro, for garnishAvocado slicesLime slices, on the side
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