Meal Kit

Skinnytaste Butternut Squash and Black Bean Enchiladas

with queso fresco

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Queso Fresco Crumbles
  • Info
    6 Small Flour Tortillas
  • 1 tsp. Fajita Seasoning
  • 4 oz. Black Beans
  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 1 Shallot
  • 8 oz. Cubed Butternut Squash
  • 4 fl. oz. Red Enchilada Sauce

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.

  • Nutrition (per serving)

  • Calories
    439
  • Carbohydrates
    72g
  • Fat
    12g
  • Protein
    14g
  • Sodium
    1178mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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
  1. 1

    Roast the Butternut Squash

    Halve any large butternut squash pieces to roughly match smaller pieces. In a mixing bowl, toss butternut squash with 1 tsp. olive oil. Spread onto prepared baking sheet and bake until tender and golden-brown, 20-25 minutes. While squash bakes, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel and mince shallot. Mince garlic. Drain and rinse black beans in a wire mesh strainer. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  3. 3

    Make the Filling

    Place a medium non-stick pan over medium-high heat and spray with cooking spray. Add shallot, jalapeño (to taste), and garlic to hot pan and stir occasionally until shallots are translucent, 2-3 minutes. Stir in tomatoes, black beans, 1 Tbsp. water, and seasoning blend. Stir occasionally until combined and thickened slightly, 4-6 minutes. Remove from burner. Stir roasted butternut squash into filling until combined.

  4. 4

    Assemble the Enchiladas

    Spread 2 Tbsp. 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 ⅓ cup filling to each tortilla, tightly roll, and place in casserole dish, seam-side down. Don't overfill tortillas. Ends should overlap to seal while baking.

  5. 5

    Broil the Enchiladas

    Pour remaining enchilada sauce over rolled tortillas and top with cheese. Bake enchiladas until cheese is melted and tortillas are golden around the edges, 10-12 minutes.

  6. 6

    Finish the Dish

    Plate dish as pictured on front of card, serving extra enchilada sauce from casserole dish with enchiladas. Bon appétit!

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