Easy 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. Chicken Enchiladas is normally my go-to, however once I need to go meatless these are delish. For a vegetarian summer time choice, these Vegetarian Zucchini Enchiladas are additionally fantastic!
Because of my love affair with enchiladas, I at all times make my very own enchilada sauce and maintain it frozen, it’s so significantly better than canned! Of course, if you’re pressed for time retailer purchased enchilada sauce can be fantastic. Canned beans are cheap so it is a nice meal should 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. Combine that with black beans that are tremendous excessive in fiber and protein and you’ve got one wholesome dish. It’s not solely satisfying however it tastes nice too. Enjoy!
How To Make Vegetarian Enchiladas
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Vegetarian 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!
- 1 cup pink enchilada sauce, homemade or canned
- 1 tsp olive oil
- 2 1/2 cups peeled butternut squash, minimize 1/2-inch-dice
- salt and pepper, to style
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 oz can Rotel tomatoes with inexperienced chilies
- 1 1/2 cups lowered sodium canned black beans, rinsed and drained
- 1/4 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup water
- 8 medium low-carb complete wheat flour tortillas, I used La Tortilla Factory
- 1 cup reduced-fat shredded Mexican cheese
- 2 tbsp chopped scallions, for garnish
- reduced-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.
Heat olive oil over medium-high warmth in massive skillet. Add onions, garlic, and jalapeno and cook dinner 2-Three minutes till onions develop into 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. Cover and cook dinner over medium-low warmth, stirring often, 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 facet down. Repeat with the remaining filling.
Top with remaining enchilada sauce and cheese and bake, coated with foil till scorching and the cheese is melted, about 10 minutes. Top with scallions and eat with bitter cream if desired.
Serving: 1enchilada, Calories: 185kcal, Carbohydrates: 29g, Protein: 13g, Fat: 6g, Cholesterol: 7.5mg, Sodium: 864mg, Fiber: 13g, Sugar: 2g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5
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