Roasted Butternut Squash and Black Bean Vegetarian Enchiladas

My husband is a carnivore to the core.  One day he had prime rib for lunch and a ribeye for dinner.  Yes, a devotee to the beef (pork, poultry, fish, game, offal, etc).  So, needless to say, the suggestion of Meatless Mondays was met with trepidation and fear.  Luckily, he loves that I love to cook (and feed him), so without too many questions or tears, I implemented our new diet plan.

Meatless Mondays aren't just for salads or grilled cheese.  Cooking vegetarian is exciting and filled with complex textures, flavors, and nutrients.  I am on a mission to find unique and creative recipes, and there is a plethora out there!  Today's recipe comes from Yummy Mummy Kitchen and was truly delicious!  I gave it my own twist with a few add-ins and deletions.  I guarantee this recipe will be in heavy rotation, even beyond just Mondays!

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 

1 tablespoon extra virgin olive oil 

15 oz can black beans, drained and rinsed 

1/4 cup chopped yellow onion 

1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 

2 cups loosely packed fresh spinach, coarsely chopped

1/2 tsp cumin

1/4 tsp garlic powder

1/8 tsp cayenne (optional)

Salt and pepper to taste

12 ounces jarred or fresh mild green salsa 

1/4 cup 2% plain Greek yogurt

1 1/2 cups shredded Mexican cheese blend

8 corn tortillas 

1 large ripe avocado, peeled, pitted, and sliced

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, spinach, cilantro, and spices. In another medium bowl, stir together salsa and yogurt.  

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 2 teaspoons of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and cilantro.