Candice's Butternut Squash Enchiladas recipe
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Ingredients
- 1 butternut squash - peeled, halved lengthwise, and seeded ¼ cup vegetable oil for frying, or as needed 12 corn tortillas 1 (28 ounce) can enchilada sauce ½ teaspoon ground cinnamon ½ teaspoon garlic salt ½ teaspoon ground black pepper ½ (15 ounce) can black beans, rinsed and drained ⅓ cup chopped fresh cilantro 1 cup shredded Colby-Jack cheese
Nutrition Info
- 383.7 caloriescarbohydrate: 58.9 gcholesterol: 21.8 mgfat: 12.5 gfiber: 10.7 gprotein: 13.9 gsaturatedFat: 5.9 gservingSize: -sodium: 829.8 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Candice's Butternut Squash Enchiladas
Directions
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Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
Preheat oven to 325 degrees F (165 degrees C).
Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
Sprinkle cinnamon, garlic salt, and black pepper over squash, mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
Place a tortilla in the bottom of the baking dish, spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
Bake in the preheated oven until cheese is melted, 25 to 30 minutes.