Ingredients

• 4 cups peeled and diced butternut squash
• ½ onion , diced
• 5 cloves garlic , minced
• 2 tablespoons olive oil
• 2 teaspoons chipotle powder
• 0.5 teaspoons kosher salt
• cooking spray
• 1 , 15 ounce
• 3 ounces crumbled goat cheese
• 1 , 14 ounce
• 8 , 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.

Nutrition per serving