Vegetarian Black Bean & Butternut Enchiladas
delicious and easy and oh so healthy. Instructions to freeze included in the notes.
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 1/2 cup red enchilada sauce
- 1-2 tbsp olive oil
- 2 1/2 cups peeled cubed butternut squash
- 1 cup diced onion
- 3 cloves minced garlic
- 1 tbsp minced jalapeño more to taste
- 1/2 cup diced red bell pepper
- 1/2 cup cooked quinoa
- 10 oz can diced tomatoes with green chilies (drained)
- 1 1/2 cups black beans (cooked, rinsed & drained)
- 1 tsp cumin plus a little more
- 1/2 tsp chili powder plus a little more
- 1/4 cup cilantro (loosely packed, roughly chopped)
- 8 medium whole wheat tortillas (8")
- 1 cup shredded Mexican blend cheese (or whatever cheese you want)
- 1 pinch salt or more as needed
- 1 pinch pepper or more as needed
Instructions
- Preheat oven to 400° Place the butternut pieces on a rimmed baking sheet and drizzle with a little olive oil, some salt & pepper and a pinch of cumin and chili powder.
- Stir well to coat the butternut with oil and spices.
- Place the sheet pan in the oven and cook for 10 minutes. Check, stir and cook for another 10 minutes. Check. stir and cook in 5 minute increments until the squash is tender and roasted. Be careful not to overcook.
Cook the other ingredients on the stove
- In a saucepan over medium-high heat: add some olive oil until heated, then add onions, jalapeño and bell pepper and cook until the onions are translucent.
- Add in the garlic cumin, chili powder, pinch of salt and pinch of pepper. Cook for 30 seconds until fragrant.
- Add the tomatoes, black beans, cilantro and quinoa until heated through and remove from heat.
Bring it all together
- Gently fold the roasted butternut into the black bean mixture. It's ok if the butternut is a little squishy, you want some actual pieces, and some smashed. It works out just fine.
Let's get rolling
- Spread 1/2 cup enchilada sauce in the bottom of the 9 x 13 baking dish. set aside
- Place scant 1/2 cup of black bean mixture on the center of each tortilla and roll up. Place them seam side down in the baking dish.
Top and bake
- When you have filled the pan, top with remaining enchilada sauce, top with cheese. and (optional) green onions or chopped cilantro
- Bake in 400° for 15-20 minutes until heated through and cheese is melted.
FREEZING instructions
- Line a 9 x 13 baking dish with parchment paper
- Roll your enchiladas as described above, place in pan - lay them on the parchment paper.
- Place a 2nd sheet of parchment paper on top of your rolled enchiladas
- Put one cup of shredded cheese in freezer safe zip top bag and 1 1/2 - 2 cups enchilada sauce in another freezer safe zip top bag. set on top of 2nd parchment paper.
- Wrap twice in plastic wrap and top with aluminum foil
- Thaw. Add thawed enchilada sauce and cheese and bake as instructed above.