Roasted Butternut and Black Bean Enchiladas

Ingredients and Weight:

1. Butternut Squash - 500 grams (peeled and cubed)
2. Black Beans - 200 grams (cooked)
3. Corn Tortillas - 8 (for wrapping)
4. Red Enchilada Sauce - 1 cup
5. Cheddar Cheese - 1 cup (shredded)
6. Sour Cream - 1/4 cup
7. Salt and Pepper - to taste
8. Non-stick Cooking Oil - for frying

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 1 hour 15 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cube the butternut squash, season with salt and pepper, and roast in the oven for 30 minutes until tender and golden brown.
3. While the butternut is roasting, cook the black beans according to package instructions or boil for 20 minutes until softened.
4. In a small saucepan, heat the enchilada sauce.
5. Once the butternut is cooked, let it cool slightly and combine with the cooked black beans and shredded cheddar cheese.
6. Heat a tortilla in a non-stick pan with a little cooking oil until warm and flexible.
7. Place some of the butternut-black bean mixture in the tortilla and roll it up tightly. Repeat for the remaining tortillas.
8. Arrange the enchiladas in a baking dish, pour the enchilada sauce over them, and bake for another 15 minutes until bubbling and heated through.
9. Serve with a dollop of sour cream on top (optional).

Nutritional Information: (Based on average values; may vary depending on actual ingredients used)

• Calories: Approximately 450 calories per serving (assuming 8 equal servings)
• Fat: 20g
• Carbohydrates: 60g
• Protein: 15g
• Fibre: 9g

Dish Characteristics:

• Fusion of American and Mexican flavors with a southwestern twist.
• Rich in vegetables and beans, making it a good source of protein and fiber.
• The combination of butternut squash and black beans provides a unique flavor profile with a hint of spice from the enchilada sauce.

User Comments:

1. "The dish was really tasty, especially the combination of flavors."
2. "The enchiladas were wonderfully filled and the sauce was perfect."
3. "I loved the texture of the butternut squash mixed with the black beans."
4. "The dish was quite filling and satisfying."
5. "A great dish for a weekend dinner party."

Special Precautions and Tips:

• Make sure to cube the butternut squash uniformly for even cooking.
• Use fresh or canned black beans, ensuring they are cooked properly to avoid any digestive issues.
• The enchilada sauce can be store-bought or homemade, ensuring it is not too spicy if desired for a mild flavor profile.
• When rolling the enchiladas, make sure the tortilla is warm and flexible to prevent breaking.