Buttenut Squash and Black Bean Enchiladas

Happy Friday! I’m foregoing a Fitness Friday post today because I must share this enchiladas recipe.


The two enchilada recipes that I have previously made have been two of my favorite recipes ever. I’ve actually made the Sweet Potato and Black Bean Enchiladas recipe for several different groups of people all of whom loved them.

I also love that every enchiladas recipes leaves plenty of leftovers for the week. In essence I have a mild enchilada obsession and have collected a series of vegetarian enchiladas recipes to try in the pursuit of making one every week.

This week, I tried Butternut Squash and Black Bean Enchiladas. Unlike the other enchilada recipes I’ve made, this one was relatively easy which was a nice change.

Start by chopping up your veggies: onion, garlic, jalapeno, cilantro, and butternut squash. (I find it easier to buy pre-cut butternut squash & simply chop it up into smaller pieces.)


No, this is not a measuring cup ad!
No, this is not a measuring cup ad!

Heat some olive oil in a large pot over medium-high heat. Add onion, garlic, and jalapeno and cook for about 3 minutes.


Meanwhile, drain and rinse black beans and get out remaining ingredients.

Add butternut sqash, tomatoes, black beans, water, cilantro, cumin, and chili powder.


Reduce heat to medium-low, cover, and cook for 35 minutes.


When done cooking, mash up the butternut squash a bit with a spoon or fork.

While the filling is cooking, preheat oven to 400. Pour 1/4 cup enchilada sauce over the bottom of a large casserole dish.

Spoon a generous 1/3 cup of the filling (almost 1/2 cup) into each tortilla, fold, and place seam-side down into the casserole dish.


Top with remaining enchilada sauce and 1 cup of cheese.


Cover with foil and bake for 10 minutes.


Top with a few scallions and serve.


Here is the recipe, slightly modified from SkinnyTaste:


  • 1 cup red enchilada sauce (canned or homemade)
  • 2 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut into 1/2-inch cubes
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can tomatoes with green chilies, such as Rotel
  • 1 15 oz can black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas (such as La Tortilla Factory)
  • 1 cup (reduced-fat if desired) shredded Mexican cheese
  • 2 tbsp chopped scallions, for garnish


1. Chop up onion, garlic, jalapeno, cilantro, and butternut squash.

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

3. Add cubed butternut, 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.

4. While the squash is cooking, preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

5. Place a generous 1/3 cup (almost 1/2 cup) filling in the center of each tortilla, roll, and place on the baking dish seam side down. Repeat with the remaining filling.

6. 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.

If you don’t like enchiladas, we probably can’t be friends.

Lemon Dill Tofu

I made another 2-part dinner last night, Lemon Dill Tofu with baked chipotle sweet potato fries.


Unfortunately, I put WAY too much chipotle chili powder on my fries and they came out extremely spicy. I like spicy but this was just ridiculous. When I actually make better baked sweet potato fries, I will be sure to post the recipe!


The tofu, on the other hand, was SO GOOD. Tofu is just the best at absorbing flavor.

First, press your tofu.

Meanwhile, make the dressing. Start by destemming 3/4 cup of fresh dill.


Combine the dill with garlic, lemon juice, tahini, water, nutritional yeast, and olive oil. Add salt and pepper if desired.

I chopped up my dill and garlic finely and mixed in the rest of the ingredients, but instead I would recommend throwing the ingredients whole in the food processor. (I just didn’t want to have to wash my food processor so I chose to simply stir everything together!)


When the tofu is done pressing, chop it into thin large-ish cubes.


Heat some olive oil in a pan over medium heat. Add the tofu cubes and cook for about 5-6 minutes per side, until nicely browned.


When tofu is done, place in a bowl and coat each side with dressing.


Serve with a vegetable side, such as sweet potato fries!


Here is the recipe, slightly modified from Oh She Glows:


  • 1 package extra-firm tofu
  • 1 Tbsp olive oil, divided
  • 1 garlic clove
  • 3 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 tbsp water
  • 1/2 tbsp nutritional yeast
  • 3/4 cup fresh dill weed, large stems removed
  • Kosher salt and pepper, to taste


1. Drain and press the tofu. Destem the fresh dill.
2. Meanwhile, prepare the lemon dill dressing in a food processor by combining garlic, lemon juice, tahini, water, nutritional yeast, dill, and 1 tsp olive oil.
3. Chop up the tofu into small, thin squares. Heat a large skillet over medium-high heat and add remaining 2 teaspoons of oil.
4. When the skillet is hot, add the tofu (being careful not to let the pieces touch too much or they will stick) and cook on medium-high heat for 6 minutes or so. Flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.
5. When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately.

Red Lentil Curry

Last night I remade one of the first dishes I ever attempted when I was just getting into cooking, Red Lentil Curry. I remember it seeming complicated when I made it then. It’s actually very easy!

I paired my curry with some roasted broccoli. I coated the broccoli in some oil and fresh garlic and baked for about 15 minutes at 400.


For the curry, chop up your onion.


Set a cup of lentils with about 2 1/2 cups of water to boil in a pot. Once boiling, reduce heat, cover, and simmer for 20 minutes. Drain the lentils if any water remains.


Meanwhile, heat some olive oil in a pan over medium heat and add the onions. Reduce heat slowly, and cook for 20 minutes, until caramelized.


Mix together the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a bowl. (I used ground ginger and garlic because my fridge is very bare at the moment, but using fresh makes a BIG difference!)


Add the curry mixture to the onions and cook, stirring, for 1-2 minutes.


Add the diced tomatoes and stir together well. Cook for another minute or two, then turn off heat.


Add curry mixture to lentils and mix together well.


Serve with some veggies, such as roasted broccoli!


Here is the recipe, slightly modified from allrecipes.com:


  • 1 cup red lentils
  • 1 small onion, diced
  • 1/2 Tbsp vegetable oil
  • 1 Tbsp curry paste
  • 1/2 Tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp white sugar
  • 1 clove garlic, minced
  • 1 tsp ginger root, minced
  • 1 14 oz. can diced tomatoes


  1. Chop up onion. Wash the lentils in cold water until the water runs clear.
  2. Put lentils in a pot with about 2 1/2 cups water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain if any water remains.
  3. Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir onions in hot oil until caramelized, reducing heat to avoid burning, about 20 minutes.
  4. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl.
  5. Increase heat to high and add curry mixture to onions. Cook for about 1-2 minutes, stirring constantly, until fragrant.
  6. Stir in the diced tomatoes and cook for another minute or two. Remove from heat and stir into the lentils.

Yes, I know I am posting another curry recipe. Curries are just SO good!