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.
BUTTERNUT SQUASH ENCHILADAS
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
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
BUTTERNUT SQUASH BLACK BEAN ENCHILADAS
Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
- Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
- Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
- Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
- Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
- Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
- Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
- Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
- Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
- I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.
Nutrition Facts : ServingSize 1 enchiladas, Calories 159 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 4.3 g, Sodium 500 mg, Fiber 5.2 g, Sugar 5.7 g
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
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
VEGETARIAN ENCHILADAS
Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
- Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
- Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
- Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.
Nutrition Facts : ServingSize 1 enchilada, without toppings, Calories 230 kcal, Carbohydrate 31 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 1 mg, Fiber 6 g, Sugar 4 g
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
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
VEGETARIAN BLACK BEAN ENCHILADAS
These delicious vegetarian enchiladas are stuffed with butternut squash and black beans. Perfect for a cozy fall dinner!
Provided by Jeanine Donofrio
Categories Main dish
Time 1h5m
Yield 3
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
- In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
- Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
- Serve with fresh cilantro, avocado slices and lime slices.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, 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 a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-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 or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
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5/5 (3)Total Time 55 minsCategory Main CourseCalories 99 per serving
- Preheat oven to 400 degrees F. Spray bottom of large baking dish with PAM cooking spray. Place 1/4 cup enchilada sauce on the bottom of baking dish.
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4.9/5 (26)Calories 358 per servingCategory Vegetarian
- Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.
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BUTTERNUT SQUASH BLACK BEAN ENCHILADAS - SHUGARY SWEETS
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5/5 (2)Total Time 1 hr 25 minsCategory Main DishCalories 344 per serving
- In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through.
- In a 13x9 baking dish, pour 1/4 cup enchilada sauce in bottom of pan to keep tortillas from sticking. Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese.
- Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA SKILLET ...
From ambitiouskitchen.com
5/5 (57)Calories 405 per servingCategory Dinner, Healthy, Mexican, Vegetarian
- Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!
BUTTERNUT SQUASH ENCHILADAS WITH BEANS AND RICE - …
From foodnessgracious.com
4/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 230 per serving
- Char the pasillo chili over the flame of a gas burner until well burned. Transfer to a ziplock bag and let it steam.
- Add the oil, salt and pepper to the squash and toss well to coat. Transfer to a foil lined baking tray and bake in the oven for 30 minutes or until the squash are soft when pierced.
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5/5 (5)Calories 274 per servingTotal Time 25 mins
- In a large skillet, heat the oil. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and sauté another minute.
- Add the butternut squash, black beans, cumin, oregano, salt, and pepper. Stir well to combine and cook until heated through, about 3 minutes.
- Spread 1/4 of the enchilada sauce on the bottom of a casserole dish. Scoop about 1/3 of a cup of the butternut squash filling into the center of each tortilla, roll it up, and place it seam-side down in the dish. Top with the remaining 1 cup of enchilada sauce and 1 cup of cheese.
BLACK BEAN ENCHILADA CASSEROLE WITH BUTTERNUT SQUASH - SHE ...
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5/5 (4)Category DinnerCuisine MexicanTotal Time 1 hr 50 mins
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together butternut squash, bell peppers, onion, olive oil and all the spices. Roast vegetables until fork tender, about 50 minutes, flipping once.
- Lower oven to 375 degrees F. In a large bowl mix together the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the cheese. Pour into a large baking dish, spread out to make sure it is even and then top with the remaining 1/2 cup of cheese. Bake enchilada casserole until bubbly and cheese is melted, about 20 minutes.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
From lemonsandbasil.com
5/5 Total Time 1 hrCategory DinnerCalories 206 per serving
- Grease large baking sheet with coconut oil cooking spray and spread cubed butternut squash out in even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not over cooked. Set aside and turn oven down to 350 degrees.
- Meanwhile add coconut oil, chopped onion, bell pepper, and garlic to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in black beans and cooked butternut squash, stir to combine.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS | LEXI'S CLEAN ...
From lexiscleankitchen.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 726 per serving
- Make the enchilada sauce: Heat oil in a small saucepan over medium-high heat. Add the arrowroot flour, chili, salt, garlic powder, onion powder, and cumin and stir together over the heat constantly for 1 minute. Add in the tomato sauce and lime juice, and then gradually add the veggie broth, whisking to remove any clumps. Reduce the heat and let simmer for 5-8 minutes or until the sauce thickens. Taste and adjust seasoning
- Make the filling: Heat oil in a large pan or dutch oven over medium heat. Add onions and garlic and cook until beginning to soften, about 5 minutes. Add the chili powder, paprika, cumin and salt and cook until fragrant, about 1 minute.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS - SIDECHEF
From sidechef.com
5/5 (7)Total Time 1 hr 10 minsCuisine American, Southwestern, MexicanCalories 156 per serving
- To make the butternut squash enchilada sauce: In a large pot heat Extra-Virgin Olive Oil (2 tablespoon) over medium.
- Once hot, add in Garlic Powder (1/2 teaspoon), Ground Cumin (2 dash), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Ground Cinnamon (1/4 teaspoon) and stir for 30 seconds.
- Add the Tomato Paste (3/4 cup), Low-Sodium Vegetable Broth (2 1/2 cup), and Adobo Sauce (1 1/2 teaspoon) and whisk until fully incorporated.
- Add in Butternut Squash (1 cup) and blend with an immersion blender or in a blender. If using a blender you may need to do this in 2 batches. Use caution as the sauce will be very hot.
VEGETARIAN ENCHILADAS WITH BUTTERNUT SQUASH - THE LIVE-IN ...
From theliveinkitchen.com
Ratings 2Calories 285 per servingCategory Main Course
- Preheat the oven to 400ºF. Arrange the squash in a single layer on a large rimmed baking sheet. Drizzle with olive oil and rub the squash to coat completely. Season with salt and pepper to taste. Bake 1 hour, stirring three or four times, until the squash is tender and beginning to caramelize. Remove from the oven and reduce the oven temperature to 375ºF.
- Meanwhile, prepare the enchilada sauce by heating 2 tablespoons vegetable oil in a medium pot over medium heat. Add the flour and whisk constantly for one minute. Add the chill powder, chipotle pepper, garlic powder, 1/2 teaspoon salt, cumin, and oregano and stir to combine. Slowly whisk in the vegetable stock until smooth. Reduce the heat and simmer 10-15 minutes or until slightly thickened.
- Coat a 9x13 baking dish with cooking spray and pour 1/4 cup enchilada sauce in the bottom of the pan, spreading it out to loosely cover the bottom.
- In a large bowl, combine butternut squash, black beans, and 1 cup of cheese. Add 2/3 cup of the enchilada sauce and stir to combine. Divide the filling amongst the tortillas, roll tightly, and place seam side down in the prepared baking pan. Top with the remaining enchilada sauce, smoothing it out to coat all of the tortillas, and sprinkle with the remaining cheese.
BUTTERNUT SQUASH ENCHILADAS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.7/5 (6)Total Time 1 hr 5 minsCategory Main CourseCalories 228 per serving
- Place the butternut squash cubes on a large baking sheet and drizzle with 1/2 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper. Roast for 20 to 30 minutes or until tender. Remove from the oven and set aside.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium high heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
- Stir in the in the cilantro, cumin, chili powder, smoked paprika, and season with salt and pepper. When squash is done cooking, stir in the black beans and butternut squash.
SPICY BUTTERNUT SQUASH BLACK BEAN ENCHILADAS | AMBITIOUS ...
From ambitiouskitchen.com
5/5 (4)Total Time 50 minsCategory Dinner, Gluten Free, Healthy, VegetarianCalories 306 per serving
- Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; process a few times until smooth. Place in the fridge to thicken it up.
- Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant (about 1 min).
- Add cubed butternut squash, stir, and cover for about 8 minutes or until fork tender, stirring occasionally to ensure squash doesn't burn. Add a few teaspoons of water to the pan if necessary to help the squash cook.
BUTTERNUT SQUASH SPINACH ENCHILADAS {VEGETARIAN ...
From wellplated.com
5/5 (4)Total Time 1 hrCategory Main CourseCalories 349 per serving
- Preheat your oven to 375 degrees F. Lightly coat a 9x13 baking dish with cooking spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2-3 minutes. Stir in the squash, garlic, sage, 3/4 teaspoon salt, pepper, and 1/4 teaspoon nutmeg. Cover and let cook until the squash is softened but still has a bit of chew, about 6-8 minutes, stirring occasionally. Stir in the drained beans and spinach. Remove from heat, then toss with 1/2 cup of the grated cheese. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium high. Sprinkle in the flour, then whisk for 2-3 minutes, until the flour turns golden and smells nutty. Slowly pour in about 1/2 cup of the almond milk, whisking constantly until the flour is smooth. Add the rest of the milk, then let the mixture bubble, stirring occasionally, until it thickens, about 5 minutes. Remove from the heat and stir in the remaining 1/4 teaspoon nutmeg, remaining 1/4 teaspoon salt, and 1/2 cup grated cheese.
- Pour a thin layer of the cheese sauce into the bottom of the prepared baking dish. Fill the tortillas with the squash and bean filling, roll snugly, then arrange side by side in the dish. Pour the remaining white sauce over the top, then sprinkle the top with the remaining 1/2 cup cheese. Bake for 20-25 minutes, until hot and bubbly. Let cool slightly, then serve.
BUTTERNUT SQUASH ENCHILADAS WITH SPINACH, CUMIN, BLACK ...
From more.ctv.ca
- Heat the tablespoon of olive oil in a large nonstick skillet over medium high heat. Add the butternut squash cubes, and cook until golden and tender, about ten minutes. Add the additional 1/2 tablespoon of oil along with the spinach, cumin and chili pepper, and stir until wilted. Take off the heat and mix in the black beans and corn and season with a pinch each of salt and pepper. Transfer to a bowl and set aside.
- Return the skillet to medium heat and add one tablespoon of olive oil. Add the garlic for 30 seconds. Add in the tomato sauce, chipotle and adobo sauce, maple syrup and cumin. Let simmer for about five minutes, stirring often, then season with salt and pepper to taste.
- Add about 1/3 cup of the sauce to the squash mixture along with 1one cup of the shredded cheese.
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