Butternut Squash Black Bean Enchiladas by Minimalist Baker
Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.
Original recipe
Time
Prep: 20mins Cook: 55mins Total: 75mins
Nutrition
- Calories
- 159 kcal
- Carbohydrate content
- 28 g
- Fat content
- 4.3 g
- Fiber content
- 5.2 g
- Protein content
- 4.8 g
- Serving size
- 1 enchiladas
- Sodium content
- 500 mg
- Sugar content
- 5.7 g
Ingredients
- 3 cups cubed butternut squash*
- 1 Tbsp avocado oil or coconut oil
- 1/4 tsp sea salt and black pepper ((divided))
- 1 15-ounce can black beans ((slightly drained))
- 1/2 tsp ground cumin ((divided))
- 7-9 white or yellow corn tortillas
- 1 Tbsp avocado oil or coconut oil
- 3 cloves garlic minced ((3 cloves yield ~1 1/2 Tbsp))
- 1 15-ounce can tomato sauce
- 1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
- 1/2 cup water
- Sea salt and black pepper ((to taste))
- 1-2 Tbsp coconut sugar ((or sub maple syrup))
- Red onion, diced
- Ripe avocado, sliced
- Fresh cilantro, chopped
- Toasted pumpkin seeds
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
- Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
- Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
- Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
- Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
- Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
- Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
- Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
- Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
- I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.