Butternut Squash and Black Bean Enchiladas Recipe
These Butternut Squash and Black Bean Enchiladas are not only incredibly tasty and loaded with veggies, but also make for easy week night leftovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Spatula
- Grater
- Aluminum foil
- Spoon
Ingredients
- 3 cups Butternut Squash
- 1 tablespoon Coconut Oil
- 1 Onion
- 2 cloves Garlic
- 1 Green Bell Pepper
- 15 1/2 ounces Canned Black Beans
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Black Pepper
- 3/4 cup Salsa
- 3 ounces Shredded Aged Sharp Cheddar
- 3/4 cup Enchilada Sauce
- 10 Whole Wheat Tortilla
- 1 cup Shredded Mexican Cheese Blend
- to taste Tortilla Chips
- to taste Sour Cream
- to taste Fresh Cilantro
- to taste Avocado
- as needed Coconut Oil Cooking Spray
- to taste Salsa
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