Butternut Squash Enchiladas are filled with tender butternut squash, black beans, and rice before being drenched in smoky enchilada sauce and baked with cheese on top. They’re delicious, vegetarian, and so filling!
Cook butternut squash in a skillet over medium heat with a bit of oil, along with the garlic, taco seasoning, smoked paprika, and salt. This should take about 5-7 minutes.
While the squash is cooking, combine beans, tomato, onion, and rice together in a bowl and set aside. Once squash is cooked, add it to the bowl.
Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into a 9x13 baking dish.
Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside and roll the tortilla, placing it fold-side down into a 9x13 baking dish. Repeat this process for all of the tortillas.
Pour the enchilada sauce over the enchiladas, then sprinkle the remaining cheese over top (you can add extra cheese if you'd like). Bake the enchiladas for 15 minutes or until sauce is bubbling and cheese has melted.
Remove from oven and top with cilantro and avocado. Enjoy!
Notes
*Calories are per serving and are an estimation; serving size is 3-4 people