Red Kuri Squash, Spinach & Bean Enchiladas

Red Kuri Squash, Spinach & Bean Enchiladas
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Mexican
Serves: 6
  • 2 cups diced red kuri squash (butternut squash or sweet potatoes would work well also)
  • ½ large onion, diced
  • 15.5 oz can black beans, rinsed and drained
  • 1 cup frozen spinach, water drained and roughly chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ fresh cracked pepper
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 8 0z shredded low-fat cheddar cheese
  • 1 can enchilada sauce
  • 12 small corn tortillas
  1. Preheat oven to 400F.
  2. While oven preheats, heat up olive oil over medium high heat in a large sauté pan.
  3. Add in kuri squash and sauté for about 10-12 minutes or until beginning to soften. Add in diced onion and cook for another 5-7 minutes.
  4. Stir in salt, pepper, cayenne pepper, cumin and smoked paprika. Cook spices for another 1-2 minutes or until fragrant.
  5. Combine the kuri squash mixture, black beans and frozen spinach together.
  6. In a large baking dish, pour in about ⅓ cup of the enchilada sauce to coat the bottom of the pan. Pour the remaining enchilada sauce in a deep dish so you can dip in each tortilla.
  7. Dip each corn tortilla into the enchilada sauce - coating each side. Fill with about ¼ cup of the filling and 1 tbsp of the shredded cheese. Roll and place seam side down in the pan. Repeat with remaining tortillas.
  8. After pan is full, pour any remaining enchilada sauce on top of the enchiladas. Cover each enchilada thoroughly with more shredded cheese.
  9. Bake for about 20 minutes or until filling is warmed through. Then broil for about 2-3 minutes or until cheese is golden and crispy around the edges. Enjoy hot!