Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roasted Butternut and Black Bean Enchiladas Recipe
Roasted butternut and black bean enchiladas create hearty vegetarian meals filled with roasted squash, creamy goat cheese, and protein-rich black beans. This sophisticated vegetarian recipe showcases how autumn vegetables can transform traditional enchilada preparations into gourmet dining experiences. The roasted butternut squash adds natural sweetness that perfectly complements tangy goat cheese.
This roasted butternut and black bean enchiladas recipe is for hearty vegetarian enchiladas filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
8
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Ingredients
4 cups peeled and diced butternut squash
½ onion, diced
5 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons chipotle powder
½ teaspoon kosher salt
cooking spray
1 (15 ounce) can black beans, rinsed and drained
3 ounces crumbled goat cheese
1 (14 ounce) can enchilada sauce
8 (6 inch) corn tortillas
2 ounces crumbled cotija cheese
¼ cup chopped fresh cilantro
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
Coat a 10×6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts (per serving)
| 262 | Calories |
| 11g | Fat |
| 34g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 262 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 4g | 22% |
| Cholesterol 16mg | 5% |
| Sodium 601mg | 26% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 7g | 26% |
| Total Sugars 3g | |
| Protein 10g | 20% |
| Vitamin C 21mg | 23% |
| Calcium 171mg | 13% |
| Iron 3mg | 14% |
| Potassium 643mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
