Narrated Food
Butternut Squash & Black Bean Enchiladas
Roasted squash and black beans rolled in corn tortillas with enchilada sauce and melted cheese.
Method
- 1Mix squash, beans, and spices; fill tortillas; roll and lay in a baking dish.
- 2Pour enchilada sauce over; scatter cheese.
- 3Bake at 190°C / 375°F for 20–25 min until cheese bubbles.
- 4Serve with soured cream and guacamole.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Enchiladas are an excellent batch meal; the plant-protein filling from beans and squash means this vegetarian version is genuinely satisfying.
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