Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6 enchiladas
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small red onion; 3 ½ cups (1/2-inch-cubed) butternut squash; 3 cloves garlic; 1 ½ teaspoons ground chipotle chili powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 (15-ounce) can low sodium black beans; 1 (10-ounce) can red enchilada sauce; ¾ cup freshly grated sharp cheddar; 6 taco-sized; Optional

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 enchiladas
Calories
230 kcal
Course
Main Course
Cuisine
Mexican

Vegetarian Enchiladas

Iris Warren

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Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
1 small red onion diced
3 ½ cups (1/2-inch-cubed) butternut squash about 1 small, 1 1/2-pound squash
3 cloves garlic minced (about 1 tablespoon)
1 ½ teaspoons ground chipotle chili powder reduce to 1 or 1/2 teaspoon if sensitive to spice
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (15-ounce) can low sodium black beans rinsed and drained
1 (10-ounce) can red enchilada sauce or 1 1/4 cups homemade Enchilada Sauce
¾ cup freshly grated sharp cheddar Monterey jack, pepper jack, or similar cheese
6 taco-sized about 8-inch whole wheat low-carb tortillas (I used La Banderita brand)
Optional for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt

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Instructions

Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

Notes

TO MAKE VEGAN: Omit the cheese or use a non-dairy cheese alternative.
TO MAKE GLUTEN FREE: Use certified gluten-free corn tortillas. Since corn tortillas are smaller, you are likely to have more enchiladas.
TO MAKE AHEAD: Enchiladas can be assembled and stored unbaked in the refrigerator for up to 1 day or frozen for up to 3 months (let thaw overnight in the refrigerator). Top with red sauce right before baking (do not top, then refrigerate or freeze unbaked, or the enchiladas will become soggy).
TO STORE: Refrigerate baked enchiladas in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze enchiladas in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

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Serving 1enchilada, without toppings Calories 230kcal (12%) Carbohydrates 31g (10%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Fiber 6g (24%) Sugar 4g (8%)