Butternut Squash Black Bean Enchiladas
Butternut Squash Black Bean Enchiladas, a tasty plant-based enchilada recipe with a butternut squash, black bean, and poblano pepper filling. Super flavorful and great for meal prep!
Ingredients
- 1 medium butternut squash cut into 1/2 inch cubes
- 1 small white onion chopped
- 1 medium poblano pepper chopped
- 1 ½ cups black beans drained (from about 1 can)
- 2 teaspoons oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons lime juice from 1 whole lime
- 1 pinch salt and pepper
- 2 cups enchilada sauce red or green
- 8 8-inch tortillas flour or corn
- ⅓ cup Mexican-style cheese or vegan alternative
- 1 whole avocado sliced
Instructions
- Preheat oven and prep ingredients: Preheat oven to 400 degrees F (about 200 degrees C). Cut the butternut squash, drain the black beans, chop the onion, cut the poblano pepper, and juice the lime.
- Cook enchilada filling: Bring a large pan to medium-high heat and add 2 teaspoons of the oil. Then add the cut butternut squash, chopped onion, and cut poblano peppers to the pan and cover with a lid. Cook until the squash is softened and beginning to brown, about 15 minutes. Then add the black beans, ground cumin, dried oregano, lime juice, and a generous pinch of salt and pepper and mix well to combine, cooking another 2-3 minutes.
- Blend the filling: Once the enchilada filling is cooked, remove it from the pan into a large mixing bowl and use an immersion blenders to blend the filling until there are no longer large chunks. Alternatively, you can also add the mixture to a food processor and pulse until well combined.
- Fill enchiladas: Pour about 1/4 of the enchilada sauce to the bottom of a 9x13 baking dish. Then take a tortilla and add about 1/3 cup of the butternut squash and black bean filling in a line in the center of the tortilla. Then roll the enchilada and place it seam side down in the baking dish. Continue rolling the enchiladas until the baking dish is full (about 8 total). Pour the remaining enchilada sauce on top, then top with a sprinkle of cheese.
- Bake enchiladas: Cover the enchilada baking dish with foil or an oven-safe baking dish cover and bake in the preheated oven for 15 minutes, then remove the foil and bake another 5 minutes.
- Garnish and serve: To serve the enchiladas, remove to a plate and top with sliced avocado.
Notes
- Flour or corn tortillas: I tested this recipe with both flour and corn tortillas, and flour tortillas were much softer and had a better texture. The corn tortillas did not stay folded and fell apart. I suggest flour tortillas and if you need gluten free, there are gluten free flour tortillas.
- Why blend the enchilada filling? If you do not blend the filling ingredients then the enchiladas are very messy to eat and the filling ingredients (the cut pieces of butternut squash, black beans, etc.) fall out of the tortilla. By blending you’re making a solid filling paste that not only makes the final enchilada easier to eat, but also helps consolidate the flavors so it tastes better as well.
- Prep ahead: To reduce final cooking time, prep the filling up to 2-3 days ahead of time. You can also prep the entire dish up to 1 day ahead of time before baking.
- Leftovers and storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. To freeze enchiladas, store in an airtight container or freezer-friendly bag for up to two months.
- Nutrition notes: Nutrition information is an estimate and is calculated with all ingredients included. This recipe is vegan and there is the option for gluten free.
Nutrition
Serving: 1serving (2 enchiladas)Calories: 605kcalCarbohydrates: 103gProtein: 21gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 9mgSodium: 1865mgPotassium: 1155mgFiber: 17gSugar: 18gVitamin A: 20952IUVitamin C: 69mgCalcium: 360mgIron: 9mg
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