Delicious and hearty Butternut Squash Black Bean Enchiladas with a smoky chipotle Greek yogurt sauce. This vegetarian dish is packed with flavor and perfect for a satisfying meal.
Ingredients: 2 cups butternut squash, diced. 1 cup black beans, cooked. 1/2 cup red onion, diced. 1/2 cup bell pepper, diced. 1 clove garlic, minced. 1 cup shredded cheese your choice. 8 small corn tortillas. 2 cups enchilada sauce. 1/2 cup Greek yogurt. 1 teaspoon chipotle powder. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Preheat your oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add garlic, red onion, and bell pepper. Saut for 2-3 minutes until softened. Add diced butternut squash to the skillet and cook for another 5-7 minutes until it starts to brown and becomes tender. Stir in the cooked black beans and season with salt and pepper. Cook for an additional 2 minutes. Remove from heat. In a separate small bowl, mix Greek yogurt with chipotle powder. Set aside. Warm the corn tortillas in the microwave or on a dry skillet for a few seconds until they become pliable. Spread a spoonful of enchilada sauce on the bottom of a baking dish. Place a portion of the butternut squash and black bean mixture onto each tortilla and roll them up. Place them seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle shredded cheese on top of the enchiladas. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through. Remove from the oven and let cool for a few minutes before serving. Drizzle the chipotle Greek yogurt sauce over the enchiladas and garnish with fresh cilantro leaves. Serve hot and enjoy your Butternut Squash Black Bean Enchiladas!
Prep Time: 20 minutes
Cook Time: 30 minutes
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