Butternut, Blackbean and Spinach Enchiladas{Vegetarian}

5 from 2 votes

Butternut, Blackbean and Spinach Enchiladas{Vegetarian}

A vegetarian enchilada bake, stuffed with butternut squash, spinach, and black beans. Use your favorite enchilada sauce, or make your own Homemade Enchilada Sauce with clean ingredients.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 475kcal

Author: Michelle Miller

Ingredients

2 cups enchilada sauce (Try making your own- Homemade Enchilada Sauce,)
6 corn tortillas
1/2 butternut squash (cut into small cubes)
olive oil cooking spray or 1 teaspoon olive oil
salt and pepper to taste
1/2 red bell pepper (sliced)
2 cups baby spinach
1 15- ounce can black beans drained and rinsed
2/3 cup sharp cheddar shredded (or favorite cheese)
cilantro garnish (optional)
jalapenos garnish (optional)

Instructions

Preheat over to 450 f.
After cutting the butternut squash into small cubes, place it on a cookie sheet. Lightly spray with olive oil, and season with salt and pepper. Bake for 15 minutes.
Add the sliced red pepper to the baking sheet, and continue to bake the squash for another 10 minutes.
In a casserole dish, add ½ cup enchilada sauce down the center of the pan.
If your tortillas are still and difficult to roll, place them in a damp kitchen towel, and microwave for 20 seconds to soften.
Take a tortilla, dip it in enchilada sauce to coat, and then fill it with blackbeans, spinach, butternut squash, red peppers, and a spinkle of cheese. Roll, and turn over crease side down.
Repeat with the other 5 tortillas.
Use the remaining enchilada sauce to coat the tops of the tortillas. Sprinkle the remaining cheese over the top.
Reduce oven temperature to 425 f. Cover the enchiladas with tin foil. Bake for 20 minutes, then remove the foil, and bake for another 5-10 minutes, until the cheese and sauce are bubbly.
Garnish with cilantro and jalapeno, if desired.

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