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Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.


For the filling:

  • 2 15 ounce cans black beans
  • 2 tablespoons cumin
  • 2 tablespoons garlic powder
  • salt to taste
  • 6 cups Roasted Butternut Squash + Cremini Mushrooms

For the enchiladas:

  • 12 corn tortillas
  • 2 cups Butternut Squash Cream Sauce
  • 1 bottle / can enchilada sauce


  1. Pour the beans (do not drain) and seasonings in a medium saucepan. Bring to a boil and simmer 15 minutes. Season with salt.

  2. Stir in the Roasted Butternut Squash + Cremini Mushrooms.

  3. Mix 1/4 cup of Butternut Squash Cream Sauce wit 1/4 cup enchilada sauce. 

  4. Spread 2 tablespoons of the sauce on the bottom of a 9-13-inch casserole dish.

  5. Heat the tortillas on the stove burner for 15 seconds or so on each side until pliable. 

  6. Fill each tortilla with about 2 tablespoons of filling. Roll the tortilla away from you and layer in the dish. Continue until all 12 tortillas

  7. When all tortillas are full, top with the remaining sauce and bake at 350 degrees for 15 minutes until heated through.