Butternut Squash and Black Bean Enchiladas with 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.

I have to be honest, I am feeling amazing eating more  of a vegetarian based diet lately. Joe and I are making it important to eat meat once a week and focus more on produce and fish. And I have to say, I think we are doing pretty darn well. Last night I made quinoa, black bean and sweet potato burgers, which tasted great but to be honest, the texture could have been better. We were just saying that when finding other alternatives for protein, not everything is supposed to taste like meat, it’s supposed to taste like the ingredients you’re putting in. That’s why things like “tofurkey” or “rice cheese” scare the shiznit out of me…how the heck do they process it so much to “taste” like turkey? And honestly, if you’re vegan, how would you know what turkey tastes like anyway. Just some wise thoughts right there.

So let’s chat about today. Besides having an insanely delicious vegetarian dish (I mean really..is there anyone that doesn’t LOVE Mexican food, even though this is most definitely “gringo-style”)…today a few blogger friends and I are offering a GIVEAWAY!!!

The fabulous Lauren from Healthy Delicious and Julie from Savvy Eats organized this extravaganza and let me tell you…it’s a good one!

But let’s finish up with the recipe, shall we?

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Butternut Squash and Black Bean Enchiladas with Romesco Sauce

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 4 servings

Author: Samantha Ferraro

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.

Giveaway!!

1 winner will receive a Dansk cooking set, including:

• 6 quart casserole
• Round baker
• 2 quart saucepan

Rules:

• Giveaway will run from March 12th 12:00am EST and ends on Tuesday, March 19th at 11:59 pm EST.
• Open to US residents age 18+

Please visit all the other participating blogs for a greater chance to win!

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