Vegan Butternut Squash Black Bean Enchiladas with Pumpkin
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
8 enchiladas
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Calories
509 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Vegan Butternut Squash Black Bean Enchiladas with Pumpkin
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Vegan Butternut Squash Black Bean Enchiladas made with sprouted gluten-free corn tortillas and pumpkin enchilada sauce. The perfect Mexican fall dish!
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Ingredients
Enchiladas:
- 2 TBS oil divided
- 3 cups cubed butternut squash could also sub sweet potato
- 1/2 medium onion diced
- 1 15 oz can black beans drained and rinsed
- 8 Sprouted Gluten-free Corn Tortillas
- shredded dairy-free/vegan cheese
Pumpkin Enchilada Sauce:
- 1 15 oz canned pumpkin
- 2 cups water or can use half broth
- 1 1/2 TBS chili powder
- 1 TBS cumin
- 1 tsp paprika
- 1 tsp salt
- 1 chipotle pepper in adobo sauce + 2 tsp adobo sauce
- 1 TBS minced garlic
Toppings:
- avocado
- fresh cilantro
- vegan shredded cheese
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Instructions
- Prepare squash by cutting off ends, removing skin with peeler and scooping out seeds. Cut into small cubes.
- Lightly grease 9x13 pan; set aside.
- Preheat oven to 400ºF; line a baking sheet with foil. Place cubed butternut squash on baking sheet, tossing with about 1 tablespoon of oil. Sprinkle on some cumin, garlic powder and salt. Bake for 10-12 minutes until tender. Remove from oven and set aside. Turn oven down to 350ºF.
- While the squash is baking, prepare the sauce: In blender combine canned pumpkin, water, chili powder, cumin, paprika, salt adobo pepper + sauce and garlic. Blend until completely smooth. Transfer pumpkin sauce to medium pot and over medium-low heat. Bring to simmer for 10 minutes – while the simmer step can be skipped, this will add more flavor to sauce.
- While the sauce is simmering prepare the onions and black beans: In a large skillet over medium heat cook onions in oil until fragrant. Add in black beans and gently stir. Once butternut squash is done add into skillet.
- Once the sauce has simmered for 10 minutes, add about 1/2 cup to butternut squash and black bean skillet stirring to coat.
- Place about 1 cup of pumpkin enchilada sauce in bottom of 9x13 greased skillet.
- Sprinkle a little bit of water on corn tortillas and place in microwave for about 30 seconds – or wrap in damp towel. This will help soften the corn tortillas and make them easier to roll.
- Prepare enchiladas: Place corn tortillas on flat surface. Fill with about 1/2 cup of the butternut squash black bean mixture. Sprinkle on about 2 tablespoons of cheese, if using. Gently roll and place seam side down in baking dish. Repeat with remaining tortillas – you should have enough for 8 tortillas. If you have extras, no worries. The mixture makes a great power bowl filling. Cover enchiladas with the remaining sauce.
- Bake for 10-15 minutes, topping with about 1/2 cup vegan shredded cheese for the last 5 minutes if desired. Serve immediately topping with fresh cilantro, avocado and more cheese if you'd like!
Notes
- Store leftovers in covered container in fridge up to 3 days.
- Recipe adapted from Minimalist Baker and Martha Stewart
Nutrition Information
Show Details
Serving
1enchilada
Calories
509kcal
(25%)
Carbohydrates
82g
(27%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Cholesterol
534mg
(178%)
Sodium
534mg
(22%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 509kcal | 25% |
| Carbohydrates | 82g | 27% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 534mg | 178% |
| Sodium | 534mg | 22% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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