Description
These Spaghetti Squash & Black Bean Enchiladas are hearty, filling and flavorful!
Ingredients
Scale
- 10 corn tortillas
- 1 medium sized spaghetti squash
- 1 15 oz can of black beans, drained and rinsed
- 1 small can of corn (8.75 oz), drained and rinsed
- 1 4 oz can of green chilies, you can drain a little of the liquid out if you want
- 2 cups enchilada sauce, more or less depending on how saucy you like your enchiladas
- 1/2 cup cheese, grated, I used monterrey jack
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon olive oil
- Cilantro, for garnish, if desired
Instructions
- Preheat the oven to 375 degrees F. Using a sharp knife, cut the spaghetti squash in half and scoop out the seeds. Using a metal spoon, scrape out the spaghetti squash by running the spoon down the inside of the squash. It should be easy to get out and it will come out in small pieces. (see above photos) Scrape until you have about 3 cups.
- Heat a large saucepan over medium heat and add the olive oil. Then add the spaghetti squash and a pinch of salt. Cook for about 10 minutes, until spaghetti squash is soft and tender. Add the black beans, corn, green chilies and all the spices. Cook mixture until everything is heated through.
- Pour 3/4 cup of enchilada sauce into the bottom of a 9×12 baking dish. Warm the corn tortillas in a saucepan over medium heat, in the oven, or in the microwave.
- Fill each tortilla with about 2/3 cup of filling, roll, and place in baking dish seam side down. Repeat until you have all of your tortillas filled.
- Pour about 1 1/4 cup of enchilada sauce over the top of the enchiladas. Sprinkle cheese over the top. Place in the preheated oven and bake for about 20 – 25 minutes, until heated through and cheese is melted.
- Prep Time: 30
- Cook Time: 20
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican
