# Butternut Squash & Black Bean Enchiladas

Roasted squash and black beans rolled in corn tortillas with enchilada sauce and melted cheese.

- URL: https://narrated.health/food/butternut-squash-black-bean-enchiladas
- Meal: Dinner
- Time: Batch cook
- Prep: 20 minutes
- Cook: 30 minutes
- Servings: 4
- Goals: Protein, Gut comfort, Steady energy
- Eating styles: Vegetarian, High-protein, Gluten-free

## Why It Fits

Enchiladas are an excellent batch meal; the plant-protein filling from beans and squash means this vegetarian version is genuinely satisfying.

## Ingredients

- 1 butternut squash, roasted and cubed
- 2 tins 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
- Soured cream, guacamole, coriander

## Steps

1. Mix squash, beans, and spices; fill tortillas; roll and lay in a baking dish.
2. Pour enchilada sauce over; scatter cheese.
3. Bake at 190°C / 375°F for 20–25 min until cheese bubbles.
4. Serve with soured cream and guacamole.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.