Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • salt to taste
  • black pepper to taste
  • 8 (6-inch) corn tortillas
  • 2 cups red enchilada sauce
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1/4 cup water or vegetable broth
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • 1/2 cup sour cream

Instructions:

  1. Toss cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Roast at 400°F (200°C) for 20-25 minutes until edges are caramelized and tender.
  2. Sauté diced onions and minced garlic in a skillet over medium heat until translucent and fragrant (about 5 minutes).
  3. Stir in cumin, smoked paprika, and cayenne pepper, toasting for 60 seconds.
  4. Add the roasted squash and black beans to the skillet. Use a potato masher or fork to partially crush about 1/3 of the mixture to create a creamy binder.
  5. Stir in 1/2 cup of the enchilada sauce to moisten the filling, then remove from heat.
  6. Dip each corn tortilla in warm water or microwave them wrapped in a damp towel for 30 seconds to prevent cracking.
  7. Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
  8. Fill each tortilla with a scoop of the squash mixture and a pinch of cheese. Roll tightly and place seam-side down in the dish.
  9. Pour the remaining sauce over the tortillas and top with the remaining shredded cheese.
  10. Bake at 350°F (175°C) for 15-20 minutes until cheese is bubbling.
  11. Garnish with fresh cilantro, sliced avocado, and sour cream before serving.