Whip up this vegetarian, veggie-packed version of a classic main dish – enchiladas. Your family is sure to love it!
- 2 cups 1/2″ cubed butternut squash
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1/2 yellow onion, chopped
- 1 1/2 cups black beans (~one 15 ounce can)
- 2 cups red enchilada sauce
- 2 cups chopped kale
- 5–6 six inch round corn tortillas
- 8 ounces shredded cheddar and/or pepper jack cheese
- Chopped fresh cilantro, sour cream, and guacamole for serving
- Preheat oven to 350 degrees Fahrenheit.
- Toss the cubed butternut squash in the olive oil and spread in a single layer on a baking sheet. Bake for 30 minutes.
- Add the chopped peppers and onion to the same pan as the butternut squash and let bake another 15 minutes. Remove from the oven and set aside.
- To make the enchiladas:
- Spread about 3 tablespoons of enchilada sauce evenly along the bottom of an 8″x8″ glass baking dish. Add a layer of tortillas. Next add all of the roasted squash mixture, 1/2 of the kale and ~1/3 of the cheese. Next, add another layer of tortilla and then the beans and the rest of the kale. Add the rest of the cheese, another layer of tortilla and top with the sauce. (See GIF below!)
- Cover with foil and bake for 35 minutes. Remove foil and sprinkle with a little more cheese if you have it and bake, uncovered for another 10 minutes or until bubbly and cheese on top has melted.
- Serving Size: 1/6th
- Calories: 368 kcals
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Carbohydrates: 38 g
- Fiber: 9.5 g
- Protein: 17 g
- Cholesterol: 39 mg