Enchiladas are fast becoming one of my top go-to meals when I’m out of inspiration. These are more of a fall dish, since they make use of butternut squash, which is fresh in season during October and November. But I actually think it’s easier to use pureed frozen squash here anyway, especially for a weeknight dinner. Next time I make it, I’m going to try pureed pumpkin since I preserved so much from my CSA this fall!
- 1 package frozen butternut squash (about 12 ounces), or 2-3 cups fresh
- 1 can of black beans
- cream cheese (about 6 ounces), either plain or Philly Sante Fe Cooking Creme
- 1 can of green chilis
- 1 packet taco seasoning mix (2-3 teaspoons, to your taste)
- 1 package flour tortillas (you’ll need about six)
- 2 cups shredded cheese (I use cheddar or Mexican blend)
- 1 can enchilada sauce
- optional: cumin to taste
Preheat the oven to 375 and prepare a glass baking dish with your choice of cooking spray.
Meanwhile, mix together the butternut squash and cream cheese in a medium sized bowl. Once blended, add in the chilis, taco seasoning mix and beans, and stir.
To assemble the enchiladas, cup a flour tortilla in the palm of one hand, and scoop the squash mixture into the middle, spreading evenly. Sprinkle with shredded cheese.
Roll the tortilla up into a tube, and place face down (so the seam is on the bottom) in your glass pan. Repeat until you’ve fit all you can into the baking dish.
Spoon the enchilada sauce on top, taking care to get it down between the edges and all around the tortillas so they don’t burn while they’re cooking. Sprinkle some cheese on top before placing into the oven.
Bake for at least 30 minutes — it may take up to 40 depending on your oven — and remove when the cheese has browned.
This is a great vegetarian option for Mexican food. Serve with a salad, re-fried beans, spicy rice, a big dollop of extra sour cream, whatever!
If you liked this recipe, check out my spinach ricotta enchiladas!