Simple vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked within the oven. A scrumptious recipe that’s good for meatless Mondays!
Butternut Squash and Black Bean Enchiladas
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with inexperienced chilies and jalapeno. Then, wrapped in tortillas and baked within the oven with enchilada sauce and cheese. These vegetarian enchiladas are scrumptious and excellent for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and revel in!
Yup, I’m fairly enchilada obsessed and this meatless model didn’t disappoint. Rooster Enchiladas is often my go-to, however once I need to go meatless these are delish. For a vegetarian summer time possibility, these Vegetarian Zucchini Enchiladas are additionally great!
Due to my love affair with enchiladas, I at all times make my very own enchilada sauce and maintain it frozen, it’s so a lot better than canned! After all, if you’re pressed for time retailer purchased enchilada sauce could be advantageous. Canned beans are cheap so this can be a nice meal in the event you’re on a funds.
What to serve with Vegetarian Enchiladas
Butternut squash has so many well being advantages; it’s low in fats, loaded with fiber, wealthy in antioxidants, vitamin C and beta-carotene, simply to call a number of. Mix that with black beans that are tremendous excessive in fiber and protein and you’ve got one wholesome dish. It’s not solely satisfying nevertheless it tastes nice too. Get pleasure from!
How To Make Vegetarian Enchiladas
Extra Enchilada Recipes You Will Love
Vegetarian Butternut Squash and Black Bean Enchiladas
Prep Time: 10 minutes
Prepare dinner Time: 1 hr 10 minutes
Whole Time: 1 hr 20 minutes
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with inexperienced chilies and jalapeno, then wrapped in tortillas and baked within the oven with enchilada sauce and cheese – these vegetarian enchiladas are scrumptious!
1 cup crimson enchilada sauce, home made or canned1 tsp olive oil2 half of cups peeled butternut squash, reduce 1/2-inch-dicesalt and pepper, to style1 small onion, dicedThree cloves garlic, minced1 jalapeno, seeded and diced10 oz can Rotel tomatoes with inexperienced chilies1 half of cups lowered sodium canned black beans, rinsed and drained1/four cup cilantro1 tsp cuminhalf of tsp chili powder1/four cup watereight medium low-carb complete wheat flour tortillas, I used La Tortilla Manufacturing unit1 cup reduced-fat shredded Mexican cheese2 tbsp chopped scallions, for garnishreduced-fat bitter cream, for serving (optionally available)
Preheat the oven to 400°F.
Place 1/four cup enchilada sauce on the underside of a big baking dish.
Warmth olive oil over medium-high warmth in giant skillet. Add onions, garlic, and jalapeno and cook dinner 2-Three minutes till onions turn out to be translucent and garlic is aromatic.
Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to style. Cowl and cook dinner over medium-low warmth, stirring sometimes, till the squash is tender, about 30 to 35 minutes.
Place a couple of beneficiant 1/Three cup filling within the middle of every tortilla and roll, place on the baking dish seam aspect down. Repeat with the remaining filling.
Prime with remaining enchilada sauce and cheese and bake, lined with foil till scorching and the cheese is melted, about 10 minutes. Prime with scallions and eat with bitter cream if desired.
Serving: 1enchilada, Energy: 185kcal, Carbohydrates: 29g, Protein: 13g, Fats: 6g, Ldl cholesterol: 7.5mg, Sodium: 864mg, Fiber: 13g, Sugar: 2g
Blue Sensible Factors: Three
Inexperienced Sensible Factors: Three
Purple Sensible Factors: Three
Factors +: 5
Key phrases: finest enchiladas, butternut squash enchiladas, straightforward enchiladas recipe, enchiladas, vegetarian enchiladas
posted January 13, 2020 by Gina
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