BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Serve these butternut squash and black bean enchiladas for a delicious family dinner. They're cheesy, baked to perfection, and great for feeding a crowd!
Categories feed a crowd weeknight meals dinner
Time 1h45m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 ̊. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. Pour the enchilada sauce into the skillet, reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. Top with cilantro.
SQUASH & BEAN ENCHILADAS
Inject a bit of Mexican spice into your weekday menu with this vegetarian enchilada filling
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a saucepan over a medium heat, add the onion and squash, and cook for 10-12 minutes until softened. Meanwhile, combine the chopped tomatoes and tomato purée in a bowl and season.
- Add the courgettes and sweetcorn to the pan and cook, stirring, for a few mins. Then tip in the beans and half the tomato mixture. Simmer for 10 mins, taste and season, then stir through all but a small handful of the parsley.
- Spread 4 tbsp of the tomato sauce over the base of a large baking dish. Divide the bean mixture between the tortillas, roll up and arrange in the dish. Spoon the remaining tomato sauce over and scatter over the grated cheese. Bake for 30 mins or until bubbling. Sprinkle over the remaining parsley and serve with the salad and a dollop of crème fraîche.
Nutrition Facts : Calories 545 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 25 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS
A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Provided by CRAZY4SUSHI
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g
VEGETARIAN BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese - these vegetarian enchiladas are delicious!
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
- Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
- Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
- Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
- Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.
Nutrition Facts : ServingSize 1 enchilada, Calories 185 kcal, Carbohydrate 29 g, Protein 13 g, Fat 6 g, Cholesterol 7.5 mg, Sodium 864 mg, Fiber 13 g, Sugar 2 g
BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS
A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Provided by Adam Dolge
Categories Healthy Butternut Squash Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
- Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
- Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.
Nutrition Facts : Calories 428 calories, Carbohydrate 58 g, Cholesterol 13 mg, Fat 17 g, Fiber 11 g, Protein 13 g, SaturatedFat 4 g, Sodium 491 mg, Sugar 6 g
BEEF AND BLACK BEAN ENCHILADAS
This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.
Provided by KEA-CA
Categories Black Beans
Time 1h10m
Yield 5-6 enchiladas, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Enchilada Sauce #402189.
- As it simmers, fry the ground beef and onions - season well with salt and pepper.
- When the ground beef is cooked through, remove from heat. Allow to cool slightly.
- Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
- Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
- Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
- Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
- Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.
Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7
BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE
This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.
Provided by LINLI
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g
BLACK BEAN AND SQUASH ENCHILADAS
I am having a vegetarian week and the doctors I work for gave me some squash from their garden! In this recipe I used the globe squash but yellow, summer or acorn would be fine. You could also take a hint from Whole Foods and use sweet potatoes. Enjoy with a side of guacamole, 3 T, for a flat belly meal.
Provided by DreMama
Categories Vegetable
Time 40m
Yield 1 enchilada, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash into wedges and spray squash with canola oil spray and sprinkle with salt. Roast squash for 25 minutes at 400 degrees.
- Cut rind away from squash and cube.
- Heat oil and gently saute garlic.
- Add squash, black beans, cumin, coriander and onion powder. Saute a few minutes until combined.
- Divide among 4 tortillas, roll and place into baking dish. Broil on low for 4 minutes. Sprinkle with cheese and broil a few minutes more.
Nutrition Facts : Calories 272.4, Fat 10.2, SaturatedFat 1.2, Sodium 195.9, Carbohydrate 36.5, Fiber 8.3, Sugar 1.9, Protein 10.2
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