Butternut Squash and Black Bean Enchiladas with Ranchero Sauce
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
Butternut squash and black bean enchiladas are tossed with a chunky cumin ranchero sauce.
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
- 1/2 onion chopped
- 1 tsp cumin
- Salt and pepper to taste
Ranchero Sauce
- 1 32 oz can chopped tomatoes
- 1 green bell pepper chopped
- 1/2 onion chopped
- 1 jalapeno diced (with or without seeds)
- 2 garlic cloves chopped
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp 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 1/4 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
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Never thought of cooking enchiladas in a skillet! Great presenation and one less dish to clean.
Thanks so much Erin!
This looks totallllly up my alley! I love butternut squash and Mexican food. So glad we got to work together on the giveaway! 🙂
Thank you so much Ari!
Oh my deliciousness, this looks good! 🙂 PINNED & shared!
Thank you SOO much Becca!