Butternut Squash and Black Bean 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 and perfect for meatless Mondays, or any day of the week!
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 and perfect for meatless Mondays, or any day of the week!
- 1/4 cup water
- 1 tsp cumin
- 1 tsp olive oil
- 1/4 cup cilantro
- 3 cloves garlic (minced)
- 1/2 tsp chili powder
- salt and pepper (to taste)
- 1 small onion (diced)
- 1 cup reduced-fat shredded mexican cheese
- 2 tbsp chopped scallions (for garnish)
- 1 cup red enchilada sauce (homemade or canned)
- 10 oz can rotel tomatoes with green chilies
- 1 jalapeno (seeded and diced)
- 2 1/2 cups peeled butternut squash (cut 1/2-inch-dice)
- 1 1/2 cups reduced sodium canned black beans (rinsed and dra
- 8 medium low-carb whole wheat flour tortillas (i used la t
- reduced-fat sour cream (for serving (optional))
- Carbohydrate 0.106712109375 g
- Cholesterol 0 mg
- Fat 0.1865922654 g
- Fiber 0.0433562505543232 g
- Protein 0.03383875 g
- Saturated Fat 0.026060718718932 g
- Serving Size 1 1 enchilada (45g)
- Sodium 20.7205625002459 mg
- Sugar 0.0633558588206768 g
- Trans Fat 0.011130687493907 g
- Calories 2 calories
Step-by-step
- 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.
My Favorite Weeknight Vegetarian Meal: Butternut Squash and Black Bean Enchiladas
As a busy working mom, finding time to cook a healthy and delicious dinner can sometimes feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, whipping up something from scratch often feels impossible. But I've discovered a recipe that’s not only incredibly flavorful and satisfying but also surprisingly easy and quick to prepare – these butternut squash and black bean enchiladas.
The beauty of this dish lies in its simplicity. It's a one-pan wonder, requiring minimal prep work and cleanup. I often make a double batch on Sunday and enjoy leftovers for lunch throughout the week. This saves me precious time and ensures that I have a healthy meal ready to go, even on the busiest of days. The combination of sweet butternut squash, savory black beans, and spicy jalapenos is a true taste sensation, perfectly balanced and satisfying.
What I love most about this recipe is its versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I add a handful of corn or swap the black beans for pinto beans. The spice level can also be adjusted to suit your preference – I sometimes add a little extra jalapeno for a spicier kick, while other times I leave it out altogether for my kids. No matter how I tweak it, the enchiladas always turn out perfectly delicious.
The process itself is incredibly straightforward. Sautéing the onions, garlic, and jalapenos is a quick and aromatic start, followed by adding the butternut squash, black beans, and a blend of spices. The simmering process allows the flavors to meld beautifully, creating a rich and flavorful filling. Wrapping the filling in tortillas and baking them with enchilada sauce and cheese adds a delightful layer of warmth and gooey goodness. The final touch of scallions adds a touch of freshness and color that elevates the presentation.
Beyond its convenience and deliciousness, this recipe is also a great source of essential nutrients. Butternut squash is packed with vitamins and minerals, while black beans provide fiber and protein. The enchiladas are a hearty and healthy meal that keeps me feeling full and energized throughout the day. This dish is a staple in our house, and I highly recommend adding it to your weekly meal rotation.
This recipe has become a family favorite, a true testament to its deliciousness and ease of preparation. My kids actually ask for these enchiladas, which is saying something! It's a dish that brings everyone together around the table, creating lasting memories and warm family moments. The comforting flavors and satisfying texture are sure to become a cherished part of your family’s culinary traditions, just as it has become a cherished part of mine.
So, the next time you're looking for a quick, healthy, and utterly delicious vegetarian meal, give these butternut squash and black bean enchiladas a try. I guarantee you won't be disappointed. It's a recipe that truly embodies the spirit of comfort food – easy, satisfying, and completely irresistible. Trust me, you'll be making these again and again!
