dinner
Butternut Squash & Black Bean Enchiladas
Enchiladas are an excellent batch meal; the plant-protein filling from beans and squash means this vegetarian version is genuinely satisfying.
20 min prep · 30 min cook · 50 min in total · serves 4
What you need
- 1 butternut squash, roasted and cubed
- 2 cans black beans, drained
- 8 corn tortillas
- 400ml enchilada sauce (jar or homemade)
- 150g cheddar or Monterey Jack, grated
- 1 tsp cumin, 1 tsp smoked paprika
- Sour cream, guacamole, coriander
What to do
- 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 sour cream and guacamole.
