Butternut & Black Bean Enchiladas

Butternut & Black Bean Enchiladas

Sweeten up enchilada night. These cozy, flavor-packed enchiladas wrap up the best of fall with roasted butternut squash, black beans, and a bold cocoa mole that’s anything but ordinary. Creamy queso fresco brings it all together for a vegetarian dish that’s rich, earthy, and wildly satisfying.

Serve with: A crisp green salad or spicy crema — and maybe don’t plan on leftovers.

Category: Main Course | Cuisine: Mexican/Latin

Servings: 4 | Steps: 5

Ingredients

6-8 tortillas
~1 ½ cups water or vegetable stock
1 butternut squash, cubed and roasted
1 can (15 oz) black beans, drained
1 cup crumbled queso fresco cheese
1 packet Zestify Cocoa Canto seasoning Add To Cart

Instructions

1. Preheat oven to 375 F.
2. Whisk liquid and seasoning in saucepan. Bring to a boil over medium heat then simmer for 5-10 minutes.
3. Pour thin layer of sauce in bottom of 9x13 baking dish.
4. Assemble enchiladas with squash, black beans and cheese. Place in baking dish and cover with sauce.
5. Cover with foil and bake for 20 minutes. Uncover and bake for another 5-10 minutes.