- 1 whole butternut squash, peeled and cubed into 1/2 inch to 1 inch pieces
- 3 tablespoons olive oil, divided
- 2 teaspoons cayenne pepper, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 small onion, chopped
- 1 16 oz can black beans
- 1 bag of spinach
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- whole wheat tortillas
- 3-4 cups enchilada sauce
- 1-1/2 cups shredded cheese
- Preheat oven to 375 degrees.
- Toss butternut squash with 1-2 tablespoons olive oil, 1 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place on cookie sheet and cook for 40-50 minutes until tender.
- Now is a good time to make your enchilada sauce.
- When squash has about 20-30 minutes left to cook, heat remaining oil over medium high heat in large saute pan. Add onion to pan and cook for about 10 minutes, until tender. Add black beans, spinach, remaining salt, remaining pepper, remaining cayenne, cumin, garlic powder, and chili powder. Cook, stirring occasionally, for about 8-10 minutes. Reduce heat to medium and stir in squash when it is finished cooking. Keep oven on at 375 degrees after removing squash.
Assembling the Enchiladas
- To assemble enchiladas, place a few spoonfuls of squash mixture into tortilla, fold in bottom and top edges and roll up. Place seem side down into baking dish (I used a 7×11 pyrex baking dish). Do this with the remainder of the mixture and place side by side in baking pan. Spoon about 2 cups of enchilada sauce on top and then sprinkle cheese over top. Bake in 375 degree oven for about 15 minutes, until cheese is melted.