Roasted Butternut Squash and Soy Chorizo Enchiladas

Ingredients and Weight:

• 1 large butternut squash (about 3 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (14 ounces) soy chorizo
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh jalapeno (optional)
• 12 (6-inch) corn tortillas
• 3 cups shredded Mexican cheese blend

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil, salt, and black pepper.
3. Place the squash halves on a baking sheet and roast in the preheated oven for 45-50 minutes, or until tender.
4. While the squash is roasting, prepare the filling. Heat a large skillet over medium heat. Crumble the soy chorizo into the skillet and cook until browned.
5. Add the red onion, green bell pepper, black beans, corn, cilantro, and jalapeno (if using) to the skillet. Cook for 5-7 minutes, or until the vegetables are softened.
6. Remove the roasted butternut squash from the oven. Use a fork to scrape the squash out of the skin and into a large bowl.
7. Add the cooked filling and 1 cup of the Mexican cheese blend to the squash. Stir well to combine.
8. To assemble the enchiladas, place a few spoonfuls of the squash mixture in the center of each tortilla. Roll up the tortillas and place them seam side down in a greased 9x13-inch baking dish.
9. Top the enchiladas with the remaining Mexican cheese blend.
10. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

Per serving (1 enchilada):

• Calories: 280
• Fat: 12g
• Saturated fat: 5g
• Cholesterol: 25mg
• Sodium: 600mg
• Carbohydrates: 35g
• Dietary fiber: 5g
• Sugars: 5g
• Protein: 10g

Dish Characteristics:

• Vegetarian
• Easy to make
• Flavorful and satisfying
• Perfect for a casual dinner party

User Comments:

• "These enchiladas are so delicious and easy to make! I love the combination of flavors from the butternut squash, soy chorizo, and vegetables."
• "My family loved these enchiladas. They are a great meatless option for my vegetarian friends."
• "I made these enchiladas for a potluck and they were a hit! Everyone raved about how delicious they were."

Special Precautions and Tips:

• If you don't have butternut squash, you can substitute another type of winter squash, such as acorn squash or pumpkin.
• To make the enchiladas spicier, add more jalapeno to the filling.
• Serve the enchiladas with your favorite toppings, such as guacamole, sour cream, and salsa.