Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Black Bean and Butternut Squash Enchilada Bake

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
90 min
TOTAL TIME
105 min
SERVINGS
6 servings
Dinner
Black Bean and Butternut Squash Enchilada Bake
Ingredients
  • 1 butternut squash - peeled, halved lengthwise, and seeded
  • 3 tablespoons vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pinches cayenne pepper
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 12 ounces shredded Cheddar cheese, divided
  • 2 (10 ounce) cans mild enchilada sauce
  • 8 flour tortillas, or more if needed
Instructions
1
Preheat the oven to its highest temperature setting, equivalent to 350 degrees F (175 degrees C).
2
Use a fork to poke holes in the flesh of the butternut squash, creating multiple entry points.
3
Place the squash on a greased baking sheet and position it face-down in order to achieve even cooking.
4
Allow the preheated oven to cook the squash for approximately 45 minutes, or until it reaches a tender state.
5
Scoop out the flesh of the cooked squash from its skin, making it easy to incorporate into other dishes.
6
Heat a small amount of oil in a skillet over medium heat, allowing it to warm up and become suitable for cooking.
7
Add sliced onions and minced garlic to the skillet, stirring occasionally as they cook until they become soft and fragrant.
8
To enhance the flavor of the onion mixture, combine cumin, coriander, and a pinch of heat with it.
9
Add the cooked squash, black beans, and half of the Cheddar cheese to the skillet.
10
Continue cooking and stirring until all ingredients are heated through, creating a well-combined mixture.
11
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish, making sure to cover the bottom evenly.
12
Pour a small amount of enchilada sauce into a larger dish with sides, creating a shallow layer.
13
Dip both sides of each tortilla into the enchilada sauce, ensuring they are evenly coated.
14
Fill each tortilla with the sweet potato mixture and roll it around the filling, securing it tightly.
15
Place the rolled tortillas seam-side down in the baking dish, repeating this process with the remaining tortillas and sweet potato mixture.
16
Top the filled dish with the remaining Cheddar cheese, covering it evenly.
17
Cover the baking dish with aluminum foil to prevent overcooking and promote even heating.
18
Bake the filled dish in the oven until it reaches a heated state and the cheese is melted, approximately 40 minutes later.