Happy Sunday friends! Finally getting these Beef and Butternut Squash Enchiladas up, just in time to add them to your dinner menu for the week! I’m sitting down today and planning meals and putting these on the menu again too! I don’t typically make enchiladas but I had a craving last week, so made these really simple, healthier ones. They were as easy as cooking some lean ground beef, roasting butternut squash, and combing the together with cheese, adding beans, a few seasonings and some store-bought enchilada sauce.
I should probably be making the sauce from scratch, but store-bought was a time-saver and we all really liked the Hatch Organic Mild Enchilada Sauce. It wasn’t too spicy for the kids AND the babies ate some! I’ve been trying to pay more attention the ingredients in my store bought sauces and dressings and the Hatch Organic tasted great and the ingredient list is clean and simple.
You can use your choice of meat- beef, chicken, ground turkey, and you can use roasted sweet potatoes instead of the butternut squash if you want! I prepped these in the morning so they were just ready to pop in the oven at dinner time! So easy and good!
Beef & Butternut Squash Enchiladas
1 lb lean ground beef
1 1/2 cups finely diced butternut squash (or diced sweet potatoes)
1 (14 oz) can black beans, rinsed and drained
2 (15 oz) Hatch Organic Red Enchilada Sauce (mild)
1 tsp garlic
1 tsp cumin
saslt & pepper
2 tbs avo oil
6-8 whole wheat tortillas
1 cup shredded mexican cheese
Place the diced butternut squash on a lightly greased baking sheet. Drizzle with oil, gently toss to coat and season with a little salt and pepper. Roast at 400 for 20 minutes or until fork tender.
In a large pan, cook the ground beef, season with garlic, cumin, salt and pepper. Drain any excess liquid. Stir in the roasted butternut squash, black beans, 1 can of the enchilada sauce and 1/2 cup of the shredded cheese.
Fill each of the tortillas with the meat mixture and roll them up, tucking sides in. Place in a 9X13 inch pan. Pour the additional can of enchilada sauce over the top of the enchiladas. Top with the remaining shredded cheese. Cover with foil and bake at 350 for 30-40 minutes. Remove the foil for last 5 minutes of cooking.