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5 from 7 votes

Butternut Squash and Black Bean Enchiladas with Romesco Sauce

Butternut squash and black bean enchiladas are tossed with a chunky cumin ranchero sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Mexican
Keyword: butternut squash enchiladas, vegetarian enchiladas
Servings: 4 servings
Calories: 211kcal

Ingredients

Enchiladas

  • 8 corn tortillas
  • 2 cups butternut squash cooked and roughly smashed
  • 1 can black beans rinsed
  • 2 garlic cloves chopped
  • ½ onion chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste

Ranchero Sauce

Toppings

  • Lime wedges
  • Cilantro chopped
  • Jalapeno sliced
  • Cheddar cheese shredded
  • Avocado cut into cubes or slices

Instructions

  • Begin by making the butternut squash mixture. In a sautee pan drizzled with olive oil, saute onions and garlic until onions soften and begin to carmelize.
  • In a bowl, add the mashed butternut squash, black beans and onion and garlic mixture. Add cumin, salt and pepper and mix to combine well.
  • Spoon about ¼ cup of bean mixture onto the tortilla and fold tortilla together. Place in casserole dish, seam side down so it doesn't open. Set aside.
  • Next make the ranchero sauce. In a skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
  • Add garlic and spices and cook for another 2 minutes until garlic begins to brown.
  • Add tomatoes with its juice and bring to a boil and season with salt and pepper. Then reduce and cover on a simmer for about 15 minutes.
  • When ready, spoon ranchero sauce over the enchiladas and and top with cheddar cheese if desired. Bake in the oven at 350 degrees F for about 10 minutes until the cheese melts and sauce thickens.
  • Save additional sauce for extra toppings.
  • Top with cilantro, lime wedges and avocado.

Nutrition

Calories: 211kcal | Carbohydrates: 47g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 366mg | Potassium: 919mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8001IU | Vitamin C: 68mg | Calcium: 175mg | Iron: 4mg