Butternut Squash Black Bean Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	6%	0%
protein add	100%	100%
salt	0%	0%
aromatics	2%	6%
vegetables and beans	199%	1%
liquid	28%	39%
sweetener	4%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

420 g	3 cups cubed butternut squash*
14 g	1 Tbsp avocado oil or coconut oil
2 g	1/4 tsp sea salt and black pepper ((DIVIDED))
425 g	1 (15-ounce) can black beans ((slightly drained))
1 g	1/2 tsp ground cumin ((DIVIDED))
	7-9 white or yellow corn tortillas
14 g	1 Tbsp avocado oil or coconut oil
9 g	3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
425 g	1 (15-ounce) can tomato sauce
15 g	1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
118 g	1/2 cup water
	Sea salt and black pepper ((to taste))
19 g	1-2 Tbsp coconut sugar ((or sub maple syrup))
	Red onion, diced
	Ripe avocado, sliced
	Fresh cilantro, chopped
	Toasted pumpkin seeds

Method: 14 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is my go to when I don't know what to do for dinner! It is sooo delicious! I used the earth's own sour cream as a side along avocado and fresh sliced cherry tomatoes!! Sometimes I even bake it with cheese ! Yumm” — a cook, 5.0★

“Excellent recipe! Was not so sure my one kid would like the sweetness of the butternut squash but the dish is well balanced in flavor! He loved it, as did the rest of the family. Thank you for another great recipe!” — a cook, 5.0★