Ingredients and Weight:
- Butternut squash: 1.5 pounds (peeled and cubed)
- Onion: 1 medium (chopped)
- Bell pepper: 1 medium (chopped)
- Black beans (canned): 15 ounces, rinsed and drained
- Sweet potatoes (mashed): 1 pound
- Green chilies: 4 ounces (canned, diced)
- Enchilada sauce: 16 ounces
- Tortillas (corn or flour): 12 (6-inch)
- Shredded cheddar cheese: 1 cup
- Vegetable broth: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the butternut squash, onion, and bell pepper and cook until softened.
- Stir in the black beans, sweet potatoes, green chilies, and vegetable broth. Bring to a simmer and cook for 10 minutes, until the butternut squash is tender.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with 1/4 cup of the squash mixture and 1 tablespoon of cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Protein: 20g
- Carbohydrates: 45g
- Fiber: 8g
Dish Characteristics:
- Vegetarian
- Savory and flavorful
- Comforting and satisfying
- Suitable for American taste
- Ideal for parties or gatherings
User Comments:
- "These enchiladas were absolutely delicious! The butternut squash and sweet potato filling was rich and flavorful." - Sarah
- "I loved the combination of textures in this dish. The crispy tortillas, tender squash, and gooey cheese were perfect." - John
- "I'm not usually a huge fan of vegetarian dishes, but these enchiladas changed my mind. They were so flavorful and satisfying." - Mary
- "I made these for my family and they were a hit! Everyone went back for seconds." - Lisa
- "The preparation process was easy and the dish turned out perfectly. I will definitely make this again!" - Emily
Special Precautions and Tips:
- If you don't have canned black beans, you can cook your own. Just soak 1 cup of dried black beans in water overnight and then cook them according to the package directions.
- If you don't have sweet potatoes, you can use another type of mashed vegetable, such as mashed potatoes or mashed cauliflower.
- You can adjust the spiciness of this dish by using milder or hotter green chilies.
