butternut squash enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Vegetarian Butternut Squash and Black Bean Enchiladas

red enchilada sauce (homemade

olive oil

butternut squash (cut 1/2-inch-dice)

salt and pepper (to taste)

onion

garlic (minced)

jalapeno

Rotel tomatoes with green chilies

black beans (rinsed and drained)

cilantro

tsp cumin

tsp chili powder

water

flour

Mexican cheese

tbsp chopped scallions (for garnish)

sour cream (for serving (optional))

Preheat the oven to 400°F.

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!


Print Recipe: https://www.skinnytaste.com/butternut-squash-and-black-bean/

Vegetarian Enchiladas with Butternut Squash and Black Beans

Butternut Squash and Guajillo Baked Enchiladas

butternut squash

cumin seeds

½ large white onion (or 1 small), diced

garlic,

guajillo chiles, seeded

chipotle chiles

oregano

vegetable broth, divided

½ tbsp apple cider vinegar

corn tortillas

quesillo (or Oaxaca cheese), shredded

Vegetable oil,

fresh cilantro

avocado

Preheat oven to 400°F.

Cut the butternut squash in half lengthwise and remove the seeds.

Brush the cut sides of the squash with 1 tablespoon olive oil, sprinkle with salt, and place cut-side down on a parchment-lined baking sheet. Roast for 45 minutes or until soft. Once roasted, scoop out the flesh and set aside.

While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat.

Add cumin seeds and toast for 30 seconds until fragrant.

Stir in the onion, garlic, guajillo chiles, chipotle chiles, and oregano. Sauté for 4–5 minutes, until the onions are translucent.

Add the roasted squash and 3 cups vegetable broth. Simmer for 5–10 minutes.

Transfer the mixture to a blender. Add vinegar and extra broth as needed for a pourable consistency.

Blend until smooth, then taste and adjust salt.

Preheat the oven to 375°F.

Fry the tortillas in oil for 10–15 seconds per side until softened and lightly golden.

Spread ½ cup of sauce on the bottom of a baking dish.

Fill each tortilla with 2 tablespoons shredded quesillo cheese, roll tightly, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas, ensuring they are well coated. Sprinkle extra cheese on top.

Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes, until cheese is melted and bubbly.

Serve hot, garnished with cilantro and avocado slices.

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