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    Home » Recipes » Vegetarian Recipes

    Butternut Squash and Black Bean Enchiladas with Ranchero Sauce

    Published: Mar 12, 2014 · Modified: Oct 7, 2022 by Samantha Ferraro · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    Butternut squash and black bean enchiladas are tossed with a chunky cumin ranchero sauce.

    Butternut Squash and Black Bean Enchiladas with Romesco Sauce via LittleFerraroKitchen.com

    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 via LittleFerraroKitchen.com

    Butternut Squash and Black Bean Enchiladas with Romesco Sauce

    Samantha Ferraro

    LittleFerraroKitchen.com

    Butternut squash and black bean enchiladas are tossed with a chunky cumin ranchero sauce.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main
    Cuisine Mexican
    Servings 4 servings
    Calories 211 kcal

    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.

    Nutrition

    Calories: 211kcalCarbohydrates: 47gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 366mgPotassium: 919mgFiber: 8gSugar: 10gVitamin A: 8001IUVitamin C: 68mgCalcium: 175mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Butternut Squash and Black Bean Enchiladas with Romesco Sauce via LittleFerraroKitchen.com

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    Reader Interactions

    Comments

    1. Becca from It's Yummi! says

      March 16, 2014 at 5:53 am

      5 stars
      Oh my deliciousness, this looks good! 🙂 PINNED & shared!

      Reply
      • Samantha says

        March 17, 2014 at 9:16 am

        Thank you SOO much Becca!

        Reply
    2. Ari @ Ari's Menu says

      March 12, 2014 at 11:07 am

      5 stars
      This looks totallllly up my alley! I love butternut squash and Mexican food. So glad we got to work together on the giveaway! 🙂

      Reply
      • Samantha says

        March 15, 2014 at 5:34 pm

        Thank you so much Ari!

        Reply
    3. Erin @ The Spiffy Cookie says

      March 12, 2014 at 10:42 am

      5 stars
      Never thought of cooking enchiladas in a skillet! Great presenation and one less dish to clean.

      Reply
      • Samantha says

        March 15, 2014 at 5:34 pm

        Thanks so much Erin!

        Reply
    4. Pam Gurganus says

      March 12, 2014 at 6:09 am

      5 stars
      The entry links to follow Always Order Dessert and Bakeaholic Mama on Instagram aren't working!

      Reply

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