CANDICE'S BUTTERNUT SQUASH ENCHILADAS

Candice's Butternut Squash Enchiladas image

Butternut squash enchiladas, vegetarian-friendly.

Provided by Hustlerose

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 butternut squash - peeled, halved lengthwise, and seeded
¼ cup vegetable oil for frying, or as needed
12 corn tortillas
1 (28 ounce) can enchilada sauce
½ teaspoon ground cinnamon
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ (15 ounce) can black beans, rinsed and drained
⅓ cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese

Steps:

Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
Preheat oven to 325 degrees F (165 degrees C).
Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 58.9 g, Cholesterol 21.8 mg, Fat 12.5 g, Fiber 10.7 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 829.8 mg, Sugar 5 g