Roasted Butternut and Black Bean Enchiladas

Ingredients

• 4 cups peeled and diced butternut squash
• 0.5 onion , diced
• 5 cloves garlic , minced
• 2 tablespoons olive oil
• 2 teaspoons chipotle powder
• 0.5 teaspoons kosher salt
• cooking spray
• 1 can black beans , 15 ounce
• 3 ounces crumbled goat cheese
• 1 can enchilada sauce , 14 ounce
• 8 corns tortillas , 6 inch
• 2 ounces crumbled cotija cheese
• 0.25 cups chopped fresh cilantro

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.

3. 3

   Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

4. 4

   Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.

5. 5

   Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.

6. 6

   Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.

7. 7

   Bake in the preheated oven until heated through, about 25 minutes.