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Treat them to this colorful and delicious Southwest Black Bean Stuffed Butternut Squash. The beans add protein so even the biggest carnivores won't I didn't grow up eating butternut squash, acorn squash or spaghetti squash. They were used for decorating, but I had no idea how amazing and.

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Ingredients for Black bean stuffed butternut squash:

1. Give 1/2 - butternut squash
2. Give 3/4 cup - cous cous (I use ainsley Harriott)
3. Provide 1/3 tin - black beans, drained and rinsed
4. Require 1/3 tin sweetcorn
5. Give 5 cherry tomatoes, quartered
6. Require 1 tsp of cumin
7. Require 1 tsp for chilli powder
8. Make ready 1 clove for garlic
9. Require of Butter
10. Make ready Salt and pepper, for seasoning
11. Prepare of Grated cheese

We also added a chipotle glaze for the outside of the. These amazing vegan black bean enchiladas also have butternut squash and a homemade enchilada sauce. They're easy, flavorful, healthy and gluten-free! Then we stuff, roll, top, and bake!

Black bean stuffed butternut squash steps:

1. Preheat your oven at 180 degrees C
2. Slice you squash length-ways down the middle to split it into two halves
3. Scoop out the seeds from one half of the squash (you'll only be using one half so just refrigerate the other half)
4. In a saucepan, melt the butter and drizzle it over the squash. Add a pinch of salt and then bake in the oven for approximately 50 minutes.
5. When you have about 10 minutes left in the oven, add the black beans, sweetcorn, cumin, garlic and chilli powder into a pan and cook on a low heat to create a smokey flavour. Make sure to keep stirring the mixture.
6. While doing this, in a bowl add boiling water to your cous cous. Cover with a plate and leave for a few minutes until the water is absorbed. (Instructions will be on the packaging)
7. Add the beans to the cous cous, along with the sliced tomatoes and mix everything together.
8. When the squash becomes soft, scoop out some of the centre and sprinkle with the grated cheese.
9. When the cheese looks melted, remove the squash from the oven and finish off with a flourish of coriander.

Best of all these vegan enchiladas are also great for meal prep and totally freezer-friendly! The butternut squash-and-black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can't find ancho chile powder, other mildly spicy chili powder can be used. Serve with your favorite hot sauce. How to Make Butternut Squash Black Bean Enchiladas.

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