Lazy Dinner

Back on my squash game with these Butternut Black Bean Enchiladas!!! Ingredient…

Back on my squash game with these Butternut Black Bean Enchiladas!!!

1 very small butternut squash, cubed
1 small sweet potato, cubed
1 small onion, diced
2 cloves garlic, minced
1 can black beans, rinsed
1 cup mushrooms, chopped
14 oz enchilada sauce (homemade or store bought)
3 tbsp taco seasoning (DIY or store bought)

add cubed squash and potatoes to a bowl with 1 tbsp olive oil and half of the taco seasoning. Mix until evenly coated. Bake until tender at 400F.

To a large, hot skillet at 1 tbsp olive oil + onion, garlic, mushrooms and cook until onion is translucent. Add black beans and remaining seasoning and stir to coat. Turn off heat.

When squash and potatoes are finished cooking, add them to the skillet.

Add enough enchilada sauce to a glass baking dish to coat the bottom.

Assemble each enchilada by filling a tortilla with 1/4 cup filling then rolling it up and placing it so the edges meet the glass. Continue to do so until your pan is filled up.

Pour remaining enchilada sauce over the tortillas and use a spatula to evenly distribute it.

Cover with foil and bake at 350 for 30 minutes or until the sauce is bubbling.

Accessorize these beauties with pickled onion, green onion, avocado and Greek yogurt

Related Articles


  1. Looks perfect Sadie! I appreciate you for sharing! Keep it up and have a great day! 👏

Back to top button