Vegetarian Enchiladas
These vegetarian enchiladas with butternut squash and black beans are hearty, flavorful, and cheesy. A make-ahead dinner everyone will love!
Foto: Well PlatedBahan-bahan
- 1 tablespoon extra-virgin olive oil
- 1 small red onion (diced)
- 3 1/2 cups (1/2-inch-cubed) butternut squash (about 1 small, 1 1/2-pound squash)
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (15-ounce) can low sodium black beans (rinsed and drained)
- 1 (10-ounce) can red enchilada sauce
- 3/4 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
Langkah-langkah
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.
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