Butternut Squash and Spinach Enchiladas
These enchiladas are a delicious and healthy way to get your veggies. The butternut squash is roasted until tender and sweet, and the spinach adds a pop of color and nutrition. The black beans and corn add protein and fiber, and the cilantro and sour cream add flavor and richness. These enchiladas are perfect for a quick and easy weeknight meal.
I first came up with this recipe when I was trying to find a way to use up some leftover butternut squash. I had roasted the squash the night before, and I was looking for a way to turn it into a main course. I decided to combine it with some spinach, black beans, and corn, and I wrapped it all up in a tortilla. The result was delicious, and I've been making these enchiladas ever since.
Butternut Squash and Spinach Enchiladas Butternut Squash and Spinach Enchiladas Butternut Squash and Spinach Enchiladas Butternut Squash and Spinach Enchiladas
Prep time: 20 | Cook time: 15 | Serves: 6
Ingredients
  • 1 small butternut squash, peeled and diced
  • 1 cup packed fresh spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup vegan sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread the butternut squash, spinach, onion, and garlic in a single layer on a baking sheet. Roast in the preheated oven until the squash is tender, about 20 minutes.
  3. Combine the roasted vegetables, black beans, corn, cilantro, and sour cream in a large bowl. Stir until well combined.
  4. Spread 1/2 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
  5. Bake in the preheated oven until the enchiladas are heated through, about 15 minutes.
  6. Top with additional sour cream and cilantro, if desired.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and caramelizes it slightly.
  • Adding spinach to the filling adds a pop of color and nutrition.
  • The black beans and corn add protein and fiber.
  • The cilantro and sour cream add flavor and richness.
  • These enchiladas are a quick and easy weeknight meal.