Meal Kit
Skinnytaste Butternut Squash and Black Bean Enchiladas
with queso fresco
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Gina Homolka
"Enchiladas" and "calorie-conscious" in the same meal? No, you say. Can't be done, you say. Yes, we say, with Skinnytaste leading the way as always in balanced and amazing flavors. Rich, sweet, butternut, mixed in with black beans, garlic, onion, tomato, and the slight heat of jalapeño, turns a tasty tortilla filling into something tremendous. We finish these lovelies with tart tomato sauce and tasty cheese sprinkled on top. Delicious, vegetarian enchiladas coming out of your own kitchen... it will be done! Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 5 fl. oz. Red Enchilada Sauce
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6 Small Flour Tortillas
- 1 Yellow Onion
- 4 oz. Black Beans
- 4 oz. Fire Roasted Diced Tomatoes in Juice
- 1 Jalapeno Pepper
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1 oz. Queso Fresco Crumbles
- 2 Garlic Cloves
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) xPor193g
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Calories450
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Carbohydrates75g
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Net Carbs66g
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Fat12g
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Protein14g
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Sodium1400mg
Recipe Steps
You Will Need
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Wire-Mesh Strainer
- 1 Medium Oven-Safe Casserole Dish
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Drain and rinse 1/2 cup black beans in a wire-mesh strainer.
Halve any large butternut squash pieces to roughly match smaller pieces.Halve and peel onion. Cut into 1/4" dice.Mince garlic.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Make the Filling
Place a medium non-stick pan over medium-high heat and spray with cooking spray. Add butternut squash, onion, jalapeño (to taste), and garlic to hot pan. Stir occasionally until onion is translucent, 2-3 minutes.
Add 1/4 cup water. Cover, and cook until squash is tender, 6-8 minutes.Uncover, and stir in tomatoes, black beans, 1 Tbsp. water, and seasoning blend. Stir occasionally until combined and thickened slightly, 4-6 minutes.Remove from burner. -
3 Assemble the Enchiladas
Spread 1/4 cup enchilada sauce (reserve remaining for topping) into prepared casserole dish, coating the bottom. For best results, use a dish large enough to fit six rolled tortillas.
Place tortillas on a clean work surface. Add 1/3 cup filling to each tortilla and tightly roll. Place in casserole dish, seam-side down. Don't overfill tortillas. Ends should overlap to seal while baking. -
4 Bake the Enchiladas
Pour remaining enchilada sauce over rolled tortillas and top with cheese.
Bake in hot oven until cheese is melted and tortillas are golden around the edges, 10-12 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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