Vegetarian Butternut Squash and Black Bean Enchiladas
User Reviews
5
Vegetarian Butternut Squash and Black Bean Enchiladas
Description
Vegetarian Butternut Squash and Black Bean Enchiladas feature a filling of cubed butternut squash cooked with onions, garlic, jalapeño, canned tomatoes, black beans, cilantro, and spices like cumin and chili powder. The squash is simmered until tender, creating a balanced texture between the soft squash and beans. The filling is spooned onto whole wheat flour tortillas, rolled up, and placed in a baking dish.
Topped generously with red enchilada sauce and shredded Mexican cheese, the dish is baked covered until the cheese melts and the flavors meld. The combination offers a mildly spicy, savory, and rich profile. Garnishing with scallions and adding optional sour cream finishes the dish with fresh and creamy contrasts.
These enchiladas make a satisfying vegetarian meal that can be prepared ahead and baked when needed. Using whole wheat tortillas adds extra fiber. The inclusion of black beans adds protein, making the meal nourishing.
Ingredients
- 1 cup Red Enchilada Sauce (homemade or canned)
- 1 tsp olive oil
- 2 1/2 cups butternut squash cut 1/2-inch-dice, peeled
- salt to taste
- black pepper to taste
- 1 onion diced, small
- 3 cloves garlic (minced)
- 1 jalapeño (seeded and diced)
- 10 oz rotel tomatoes with green chilies canned
- 1 1/2 cups black beans rinsed and drained, reduced sodium, canned
- 1/4 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup water
- 8 whole wheat flour tortilla I used La Tortilla Factory, medium, low-carb
- 1 cup Mexican cheese reduced-fat, shredded
- 2 tbsp scallions for garnish, chopped
- sour cream for serving (optional, reduced-fat
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 185kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Cholesterol | 7.5mg | 3% |
| Sodium | 864mg | 36% |
| Fiber | 13g | 52% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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