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.)
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.