Butternut squash and black bean enchiladas are tossed with a chunky cumin ranchero sauce.
I have been on a vegetarian kick lately, as you can tell. Last week I made a deconstructed version of baba ghanoush, then avocado hummus and now I have another vegetarian recipe. Actually, this is totally vegan if you're really feeling frisky. It was so good, I actually forgot that there was no cheese in these butternut squash and black bean enchiladas.
Butternut Squash and Black Bean Enchiladas with Romesco Sauce
LittleFerraroKitchen.com
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
- 1 32 oz can chopped tomatoes
- 1 green bell pepper chopped
- ½ onion chopped
- 1 jalapeno diced (with or without seeds)
- 2 garlic cloves chopped
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
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.
Becca from It's Yummi! says
Oh my deliciousness, this looks good! 🙂 PINNED & shared!
Samantha says
Thank you SOO much Becca!
Ari @ Ari's Menu says
This looks totallllly up my alley! I love butternut squash and Mexican food. So glad we got to work together on the giveaway! 🙂
Samantha says
Thank you so much Ari!
Erin @ The Spiffy Cookie says
Never thought of cooking enchiladas in a skillet! Great presenation and one less dish to clean.
Samantha says
Thanks so much Erin!
Pam Gurganus says
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