Vegetarian enchiladas filled with smoky roasted butternut squash, kale, and hearty black beans! These make for filling and delicious meatless meal. Perfect for freezer dish as well!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: black bean enchiladas, Kale and black bean enchiladas
Servings: 16enchiladas
Calories: 324kcal
Ingredients
3cupscubed butternut squashabout ½'' cubes video tutorial
1bunch kaleI used lacinato, washed, ribs removed, and cut into thin strips video tutorial
1teaspoonfreshly minced garlic
1can no salt added black beansdrained and rinsed
2cupsshredded Monterrey jack cheesedivided
16La Tortilla Factory Hand Made Style tortillas
16ouncesred enchilada sauce {I'm in love with Casa Corona
Optional for serving: fresh lime wedgessour cream
Instructions
For the enchilada filling:
Preheat oven to 425. Line a baking sheet with foil. Add cubed butternut squash to the pan. Sprinkle the olive oil over the top, then add the ancho chile powder, smoked paprika, cumin, salt and pepper. Roast for 25-30 minutes or until tender. Remove from oven and set aside to cool slightly.
When the butternut squash is done cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil to the pan. Add the kale, and saute until wilted and tender, about 5 minutes.
Add the black beans and garlic to the kale and saute until fragrant, about a minute more. Remove the pan from heat and add the butternut squash and 1 cup of the shredded cheese to the kale and bean mixture. Let cool slightly.
Enchilada assembly:
Reduce oven temperature to 350. Spray a 9 x 13 inch baking dish with cooking spray. Coat the bottom of the baking dish with ⅓ of the enchilada sauce.
Place the tortillas on a microwave-safe plate. Cover the plate with a damp paper towel and microwave for 1 minute to make the tortillas soft, pliable, and easy to roll.
Fill each tortilla with about ¼ cup of the squash, kale and bean mixture. Roll the tortillas up and place seam-side down in the enchilada sauce at the bottom of the baking dish.
Once all of the enchiladas are rolled, pour the remainder of the sauce over the top of the baking dish. Spread it out with a rubber spatula to make sure the enchiladas are evenly coated. Sprinkle the remaining 1 cup of cheese over the top.
Bake for 30 minutes or until the cheese is brown and bubbly. Serve hot with a squeeze of fresh lime juice and a dollop of sour cream, if desired.
**If you'd like to freeze some enchiladas, just skip over baking them. You can place the assembled enchiladas in the freezer for up to 3 months.
Notes
Nutrition information per serving: Calories 324, Total Fat 12.9g, Saturated Fat 6.5g, Trans Fat 0.0g, Cholesterol 25mg, Sodium 721mg, Potassium 448mg, Total Carbohydrates 40.2g, Dietary Fiber 6.7g, Sugars 2.2g, Protein 13.1g