Butternut Squash and Spinach Enchiladas

Butternut squash and spinach enchiladas are a delicious and easy way to use up leftover roasted butternut squash. The filling is creamy and flavorful, and the tortillas are soft and pliable. These enchiladas are perfect for a quick and easy weeknight meal.

I first came up with this recipe when I was looking for a way to use up some leftover roasted butternut squash. I had already tried making soup and pie, and I was looking for something different. I decided to try making enchiladas, and they turned out so well that I've been making them ever since.

Prep time: 20 | Cook time: 20 | Serves: 6

Ingredients

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 12 corn tortillas

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the butternut squash, onion, garlic, black beans, corn, tomatoes, and spinach.
3. Season with salt and pepper to taste.
4. Spread 1/2 cup of the filling down the center of each tortilla.
5. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
6. Bake for 20 minutes, or until the tortillas are golden brown and the filling is heated through.
7. Serve with your favorite toppings, such as salsa, guacamole, or sour cream.

Why It Works

• The butternut squash adds a creamy and flavorful texture to the filling.
• The spinach adds a pop of color and nutrition.
• The corn and black beans add a bit of sweetness and texture.
• The tortillas are soft and pliable, making them easy to roll up.
• The enchiladas are baked until golden brown, giving them a slightly crispy exterior.