Skinnytaste Butternut Squash and Black Bean Enchiladas
with queso fresco
Prep & Cook Time:45-55 min.
Cook Within:7 days
Spice Level:Not Spicy
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
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.
You Will Need
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
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
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.
Prepare the Ingredients
Peel and mince shallot.
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, serving extra enchilada sauce from casserole dish with enchiladas. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.