Feast your taste buds on a culinary delight that harmoniously blends warm, earthy flavors with a vibrant medley of colors and textures - Butternut Squash and Black Bean Enchiladas. This delectable dish, a symphony of flavors, features tender butternut squash, hearty black beans, and a savory enchilada sauce, all enveloped in a soft and chewy tortilla blanket. Each bite unveils a burst of flavors, from the sweet and nutty squash to the robust black beans and the tangy-savory enchilada sauce. Accompanied by three additional recipes - a creamy butternut squash soup, a hearty black bean and corn salad, and a refreshing cilantro-lime dressing - this article presents a complete and delectable meal experience that promises to tantalize your palate and leave you yearning for more.
Let's cook with our recipes!
BUTTERNUT SQUASH BLACK BEAN ENCHILADAS
Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : ServingSize 1 enchiladas, Calories 159 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 4.3 g, Sodium 500 mg, Fiber 5.2 g, Sugar 5.7 g
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Serve these butternut squash and black bean enchiladas for a delicious family dinner. They're cheesy, baked to perfection, and great for feeding a crowd!
Categories feed a crowd weeknight meals dinner
Time 1h45m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 ̊. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. Pour the enchilada sauce into the skillet, reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. Top with cilantro.
ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS
A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Provided by CRAZY4SUSHI
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g
BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS
A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Provided by Adam Dolge
Categories Healthy Butternut Squash Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
- Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
- Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.
Nutrition Facts : Calories 428 calories, Carbohydrate 58 g, Cholesterol 13 mg, Fat 17 g, Fiber 11 g, Protein 13 g, SaturatedFat 4 g, Sodium 491 mg, Sugar 6 g
BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE
This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.
Provided by LINLI
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g
Tips:
- Choose the right type of butternut squash. Look for ones that are firm and have a deep orange color. Avoid any that have soft spots or bruises.
- Roast the butternut squash before using it. This will help to bring out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and drizzle with olive oil. Roast for 30-40 minutes, or until the squash is tender.
- Use a variety of beans in your enchiladas. Black beans are a classic choice, but you can also use pinto beans, kidney beans, or any other type of bean that you like. Just be sure to cook the beans before using them.
- Make your own enchilada sauce. It's easy to do and it tastes much better than store-bought sauce. To make enchilada sauce, simply blend together some tomatoes, onions, garlic, chili peppers, and spices. You can also add some chicken or beef broth for extra flavor.
- Assemble the enchiladas carefully. Be sure to layer the tortillas with plenty of sauce, cheese, and fillings. You can also add some sour cream or guacamole to the top of the enchiladas before baking them.
- Bake the enchiladas until they are golden brown and bubbly. This will usually take about 20-30 minutes.
Conclusion:
Butternut squash and black bean enchiladas are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own tastes. Whether you like your enchiladas spicy or mild, with meat or without, these enchiladas are sure to please everyone at your table.
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