Tuesday, October 25, 2011

Butternut Squash Black Bean Enchiladas- A Real Recipe

Now that it's getting cooler, I've been drawn towards warmer foods and keep wanting people to cook for me.  Since we can't go out every day and I'm the cooker around these parts, I settled on making enchiladas this Sunday.

The only problem?  I have never made enchiladas in my entire life, but I was going to do it one way or the other.  I made some simple cilantro rice to go along with the meal, and then got onto the main event.


  • 1 can enchilada sauce
  • 5 whole wheat tortillas
  • 1/2 pound ground turkey
  • olive oil
  • salt, pepper, paprika
  • 1 can green chiles
  • 1 cup mixed shredded cheese
  • 1 cup cooked butternut squash 
  • 1/2 can black beans
  • Lime and avocado to garnish

1. Brown the turkey in a skillet with olive oil, salt, pepper, and paprika, and set to the side.
2. Mix in the turkey, chiles, shredded cheese, butternut squash, and black beans in a bowl
3. Pour a layer of enchilada sauce at the bottom of your baking dish
4. Stuff each tortilla with 1/3 cup of the stuffing and roll up- repeat until finished
5. Pour remaining enchilada sauce and sprinkle with cheese
6. Bake at 350 for 25 minutes or until the cheese is melty and everything is warmed through.
7. Enjoy

1 comment:

Anne Marie said...

Looks yummy! I love the cooler weather...minus the snow.