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Roasted Butternut Squash, Black Bean, Spinach & Wheat Berry Whole Wheat Enchiladas

on April 2, 2013

Before I share this delicious recipe with you, let me just say that I know it’s not really butternut squash season anymore, but I had one that had been sitting around (for awhile) and needed to use it so it didn’t go to waste. I also needed to clean out my refrigerator, didn’t feel like cooking a huge meal, and wanted to cook something using whole grains to celebrate Whole Grain Sampling Day. A lot of criteria to fill, but I managed (and succeeded).

Whole grains are great for a clean-out-your-fridge kind of meal. Add some frozen or leftover veggies to a barley risotto, add leftover steak and veggies to a brown rice stir fry, or make some oatmeal blueberry pancakes for a “Breakfast for Dinner” night (my kids seem to think it’s a holiday or something when this happens).

I decided to roast that (almost old) squash, cook up some wheat berries, and throw them together with some spinach and black beans for enchiladas. The result was way better and healthier than what could have easily ended up a chicken nugget night, and you would never guess that this dish was a result of my desire to save a few things from ending up in the garbage!



Makes about 8 enchiladas

  • ½ roasted butternut squash, cubed (I mashed and froze the other half)
  • Spinach (as much or as little as you would like)
  • 1 can black beans, drained and rinsed
  • 1 cup cooked wheat berries
  • Onion, diced
  • 3 garlic cloves, minced
  • 1 t cumin
  • ½ t coriander
  • ½ t chili powder
  • Pinch of cinnamon
  • ½ cup water
  • 1 jar of your favorite salsa (or you could make your own)
  • Whole wheat tortillas
  • Shredded monterey jack cheese (as much or as little as you would like)
  • Greek yogurt (or sour cream) thinned out with lime juice for drizzling (I like to add lots of hot sauce to mine as well)

Sautee the onion and garlic in some olive oil until the onion is translucent, then add the butternut squash, black beans, wheat berries, and spices to the pan. Cook for a few minutes until everything is incorporated. Add ½ cup water to the pan and cook for a minute or two until mixture thickens up. Add spinach and continue cooking until it has wilted a bit. Taste and adjust spices to your liking, add salt & pepper. (I prepared the filling while my oldest son was still at school and my other two were napping and refrigerated it for later.)


Spread some salsa over the bottom of a baking dish, add the filling and a sprinkle of cheese to your tortillas, roll them up, and place them in the dish. Next, top your tortillas with more salsa and the remaining cheese.


Side note: Know how I know my tortillas are whole grain? Check out this stamp of approval from the Whole Grains Council…


Bake uncovered for about 25 minutes at 400 degrees until everything is heated through and the cheese has melted. Drizzle with yogurt and enjoy!



2 responses to “Roasted Butternut Squash, Black Bean, Spinach & Wheat Berry Whole Wheat Enchiladas

  1. mysuperfoods says:

    […] Roasted Butternut Squash, Black Bean, Spinach & Wheat Berry Whole Wheat Enchiladas […]

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