Black Bean and Butternut Squash Enchiladas

Posted on: January 26th, 2011 by missycoppage 1 Comment

Black Bean and Butternut Squash Enchilada

This recipe is one of William’s creations.  I love those nights when I come home from work and he has dinner waiting for me.  He is such a sweet husband and a good cook too.

Black Bean and Butternut Squash Enchiladas

(makes 15-20)


1 can Enchilada Sauce (28 oz)
1 can Rotel tomatoes and chiles (15 oz)
1 can Black Beans
1/4  Cup Jalapenos, diced
1 medium Onion, diced
1 1/2 Cups Butternut Squash Diced
1 package tortillas (or double my tortilla recipe)
*Mix vegetables and beans with 1/2 Cup sauce in a bowl
*Pour thin layer of sauce on bottom of two glass baking dishes
*Pour remaining sauce in another bowl
*Brush both sides of  a tortilla with sauce and fill with a handful (Approx. 1/2 cup) of veggie filling
*Fold and insert toothpick to hold
*Repeat with remaining tortillas until you run out of filling
*Pour sauce over each pan (1/4 cup for a small pan, 1/2 cup for larger pan)
*Bake at 350 degrees for 25 minutes, sauce will bubble
*Remove from oven and pour remaining sauce over top
*Bake additional 5 minutes
*Remove from oven and allow to cool slightly before serving

One Response

  1. Jake says:

    Hmmm, these look good. <3 the blog.

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