Butternut Squash Enchiladas are a delightful and nutritious twist on the traditional Mexican dish, perfect for anyone looking to indulge in a healthy and comforting meal. These enchiladas are ideal for vegetarians, families, or anyone seeking a gluten-free option that doesn’t skimp on flavor or satisfaction. Did you know that butternut squash is not only delicious but also packed with vitamins A and C, making these enchiladas a healthy choice? Let’s explore how to create this mouthwatering dish!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 20 minutes | 40 minutes | 60 minutes | 350 |
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 cup tomatillo sauce (store-bought or homemade)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for roasting
- Fresh cilantro for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the butternut squash to bring out its natural sweetness and flavor.
Step 2: In a mixing bowl, toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper. Spread the squash evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
Step 3: While the squash is roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Step 4: Once the butternut squash is roasted, combine it in the skillet with the sautéed onion and garlic. Add the black beans and mix everything gently. Allow the mixture to cook together for about 5 minutes, letting the flavors meld.
Step 5: To assemble the enchiladas, take a tortilla and place a generous amount of the butternut squash mixture in the center. Sprinkle a little shredded cheese on top, then roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas.
Step 6: Pour the tomatillo sauce evenly over the enchiladas, making sure to cover them well. Sprinkle the remaining cheese on top for that melty goodness.
Step 7: Cover the baking dish with foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 8: Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your flavorful and comforting Butternut Squash Enchiladas!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 12g |
| Carbohydrates | 50g |
| Dietary Fiber | 10g |
| Sugars | 6g |
| Fat | 12g |
Watch this video for a helpful guide: Vegetarian Enchiladas with Butternut Squash and Black Beans
Tips and Variations
- Shortcuts: Use pre-cut butternut squash to save time.
- Swap: Try using sweet potatoes instead of butternut squash for a different flavor profile.
- Customizable: Add spinach, zucchini, or bell peppers to the filling for extra veggies.
- Cheese Options: For a vegan version, substitute cheese with plant-based cheese or nutritional yeast.
Kitchen Equipment Needed
- Baking sheet
- Mixing bowl
- Skillet
- Baking dish
- Knife and cutting board
- Measuring cups and spoons
Storing Leftovers
Store any leftover Butternut Squash Enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Food Pairings
These enchiladas pair beautifully with a side of Mexican rice or a fresh green salad. For drinks, consider serving them with a refreshing margarita or a zesty limeade.
These Butternut Squash Enchiladas are not only a feast for the taste buds but also a wonderful way to celebrate the flavors of fall and healthy eating. With their creamy, savory filling and vibrant tomatillo sauce, they bring warmth and comfort to any dinner table. Don’t forget to share this recipe with your friends and subscribe to our blog for more culinary inspiration!
Q: Can I make Butternut Squash Enchiladas ahead of time?
A: Yes! You can prepare the filling and assemble the enchiladas a day in advance. Just cover them tightly and keep them in the refrigerator. When ready to bake, add a few extra minutes to the baking time.
Q: Are there gluten-free options for this recipe?
A: Absolutely! Using corn tortillas ensures that your Butternut Squash Enchiladas are gluten-free.
Q: Can I freeze the enchiladas?
A: Yes! You can freeze assembled enchiladas before baking. Wrap them tightly in plastic wrap and then foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Q: What toppings can I add to my enchiladas?
A: Feel free to add toppings like avocado slices, sour cream, or a sprinkle of fresh cilantro for added flavor and texture.
Q: How do I know when the butternut squash is cooked properly?
A: The butternut squash should be tender and easily pierced with a fork when it is fully cooked. Roasting until slightly caramelized brings out the best flavor.
Q: Is this recipe suitable for meal prep?
A: Yes! These Butternut Squash Enchiladas are perfect for meal prep. Make a batch ahead of time, and you can enjoy them throughout the week.
Q: What are some good substitutions for black beans?
A: If you don’t have black beans, you can substitute them with pinto beans, kidney beans, or even shredded chicken for a different flavor.
