Beef & Butternut Squash Enchiladas | Boys Ahoy

Beef & Butternut Squash Enchiladas

Yield 8


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.

Recipe by Kristy Denney at