Butternut Squash Enchiladas Best Family Recipes

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Butternut Squash Enchiladas

Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash mixed with the wealthy, earthy spices of ancho chili powder, cumin, and oregano create a certain-to-please vegetarian tackle a classic.

Ingredients :

1 (2-pound) butternut squash, seeds eliminated and reduce into 3/four-inch pieces
1 large onion, cut into eight wedges
2 cloves garlic
2 tablespoons olive oil
half of teaspoon salt
1/8 teaspoon black pepper
1 (28-ounce) can entire tomatoes with juice
1 tablespoon ancho chili powder, or normal chili powder
half of teaspoon oregano
half of teaspoon cumin
half of teaspoon salt
1 tablespoon olive oil
About 1/4 cup olive oil, to brush on the tortillas
1 (15-ounce) can black beans, rinsed and drained
12 (7-inch) corn tortillas
2 cups grated Monterey Jack cheese
1 handful cilantro leaves
1 avocado, sliced
6 radishes, thinly sliced
1/4 pink onion, sliced
1/2 cup sour cream, thinned with milk to the consistency of thick cream

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H10M

Notes :

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