Perfect for meatless Monday, these Butternut Squash and Black Bean Enchiladas are a delicious comfort meal filled with butternut squash, black beans, RO*TEL and spices baked in enchilada sauce and topped with cheese.
BUTTERNUT SQUASH BLACK BEAN ENCHILADAS
These enchiladas “taste too good to pack such a vitamin punch”. Butternut squash is one of my favorite things to use to add heartiness to a meal . I also love the robust sweetness it brings to a dish. They can be pretty intimidating to work with if you have never done so before. I used to hesitate making any recipe that required one because it was too hard to cut through. I swear I have almost lost a few fingers attempting to cut a butternut squash up. I even tried the the pre-diced squash that some stores carry, but for me it lacks the rich flavor that comes through in a freshly cut one.
HOW TO CUT BUTTERNUT SQUASH
Lucky for you, I have a life changing kitchen hack that should solve this problem. Simply, place your squash in the microwave, cook for 1-2 minutes, take it out and peel the skin with a vegetable peeler. The microwave softens the butternut squash making it much easier to cut through and dice up, easy peasy.
HOW TO MAKE BUTTERNUT SQUASH BLACK BEAN ENCHILADAS
- Once the squash is cubed, cook the diced onion in a skillet for about three minutes then add the cubed squash, beans, RO*TEL,spices, and water.
- Cover and cook for around 30 minutes to allow the squash to soften. RO*TEL makes a great addition to this recipe because it takes seconds to open up a can and yet adds so much flavor to these enchiladas.
- Once the mixture is cooked, stir in the cilantro.
- Prepare a large baking dish by spraying it with PAM cooking spray and then pouring in a little of the enchilada sauce to cover the bottom.
- Next, place some of the butternut squash mixture on the tortilla and roll it up. You can roll it and leave the ends open, or use this method to keep all of the delicious insides from spilling out.
- Place all of the enchiladas seam side down in the baking dish and then top with the remaining enchilada sauce and cheese.
- Bake for 10 minutes or until cheese is melted and bubbly. You end up with a vitamin packed, comfort food dish perfect for these chilly early spring days.
CAN YOU FREEZE VEGETARIAN ENCHILADAS?
Yes! To freeze, let the dish cool completely then wrap in air tight plastic wrap and foil. To thaw, place in the refrigerator overnight and then bake.
WHAT TO SERVE WITH BLACK BEAN ENCHILADAS
Butternut Squash and Black Bean Enchiladas
- 1 teaspoon olive oil
- 2 cups peeled butternut squash cut into 1/2 inch cubes
- 1/2 cup onion diced
- 1 cup canned black beans rinsed and drained
- 1 cup red enchilada sauce
- 1 10 oz can RO*TEL tomatoes with green chilies
- 1 tsp cumin
- 1/4 cup cilantro washed and chopped
- 1/2 teaspoon chili powder
- 1/4 cup water
- tortillas flour or whole wheat (I use burrito size)
- 1 cup shredded cheese I used Colby and Monterrey Jack
- Optional: diced avocado diced green onion, sour cream
- Preheat oven to 400 degrees F. Spray bottom of large baking dish with PAM cooking spray. Place 1/4 cup enchilada sauce on the bottom of baking dish.
- In a large skillet, on medium-high heat, heat olive oil. Add onions and cook for 3 minutes. Add butternut squash, RO*TEL tomatoes, black beans, water, cumin and chili powder. Season with salt and pepper.
- Turn down to low heat and cover.
- Cook for 25-30 minutes or until squash is tender.
- Turn off heat and add cilantro.
- Place about 1/3-1/2 cup mixture in the center of each tortilla and roll.
- Place seam side down in baking dish. Top with remaining enchilada sauce and cheese.
- Bake for 10-12 minutes or until cheese is melted.
- Top with avocado, cilantro, sour cream and or green onion if desired.