“Easy Butternut Squash and Black Bean Enchiladas for a Healthy Dinner”

Introduction

Butternut Squash & Black Bean Enchiladas is a delicious, healthy spin on this Mexican food favorite. The sweet, slightly nutty taste of butternut squash pairs well with the hearty black beans, all wrapped in tortillas and smothered in enchilada sauce. These enchiladas, perfectly balanced with a mixture of spices, are as comforting as they are satisfying.

From a wholesome weeknight dinner to a hearty weekend feast, butternut squash and black bean enchiladas meld decadent textures from tender squash and creamy beans with a savory sauce and melted cheese. Crunchy cabbage slaw adds flavor and nice texture to the top of the dish, refreshing it and balancing it out nicely.

Whether you’re in the mood for vegetarian fare or just looking for something a little different, these enchiladas provide a flavor-packed way to get your fill of healthful ingredients in a cuddly, self-indulgent meal.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 3 cups diced peeled butternut squash
• 2 medium poblano peppers, seeded and chopped
• 1 medium onion, chopped
• 1 (14 ounce) can no-salt-added black beans, rinsed
• 4 tablespoons chopped fresh cilantro, divided, plus more for serving
• 1 tablespoon ancho chile powder
• 8 corn tortillas, warmed
• 1 (10-ounce) can enchilada sauce (see Tip)
• ½ cup shredded Monterey Jack cheese
• 2 cups shredded cabbage
• 1 tablespoon lime juice

Directions

Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with a little cooking spray.

Heat 2 tablespoons oil in a large pan. Add the grated squash and cover and cook, stirring occasionally, until the squash is soft and lightly browned, about 8 to 10 minutes. Now add the capsicum and onion and cook without covering, stirring occasionally, until the vegetables are soft, about 5 minutes. Remove from the flame and add the beans, 2 tablespoons coriander and Chile powder. Let cool for 5 minutes.

Fill and roll about 1/2 cup of squash mixture into each tortilla. In the prepared baking dish, place seam-side side down. Pour the enchilada sauce on top. Sprinkle cheese and cover with aluminum foil.Bake until mixture begins to bubble, about 15 minutes. Remove the foil and bake for another 5 minutes.
Meanwhile, combine the cabbage with the lemon juice, the remaining 1 tbsp oil and 2 tbsp coriander. Serve the enchilada with slaw and extra coriander, if desired.

Health benefits

Rich in Vitamins

• Butternut Squash is a great source of vitamins A and C. Vitamin A supports vision and immune function, while vitamin C acts as an antioxidant and helps with skin health and wound healing.

2. High in Fiber

• Black Beans and butternut squash are both high in dietary fiber. Fiber aids digestion, helps maintain healthy cholesterol levels, and promotes feelings of fullness, which can assist in weight management.

Tip:

Store-bought enchilada sauce is a quick and easy way to add a lot of flavor to your dish, but it can be high in sodium, so choose a sauce that has less than 300 milligrams of sodium per serving.

Conclusion:

This is then rounded off by the Butternut Squash & Black Bean Enchiladas, a flavorful, healthier remake of the classic. Sweet and creamy, butternut squash, along with hearty, protein-rich black beans, make for a full and wholesome meal. Whether you’re looking for a nice dinner or just a healthy, vegetarian option, these enchiladas pack a balanced mix of all the necessary vitamins, fiber, and protein. Easy to prepare and versatile, they can be enjoyed fresh or made ahead of time, making them a practical and delicious addition to any meal plan.

Also Read: Delicious Honey-Garlic Chicken Thighs with Carrots and Broccoli