Vegetarian Black Bean Enchiladas
Serves 3 to 4
These vegetarian enchiladas are filled with black beans, cheese, and roasted butternut squash. Topped with a quick homemade enchilada sauce, they're a delicious, hearty dinner!
Ingredients
filling:
- 2 teaspoons extra-virgin olive oil
- 2 cups cubed butternut squash
- ⅓ cup chopped scallions
- 1 cup cooked black beans, drained and rinsed
- Sea salt and freshly ground black pepper
sauce:
- 2 teaspoons extra-virgin olive oil
- 1 (14-ounce) can tomato sauce
- 1 garlic clove, minced
- 3 tablespoons adobo sauce, from a can of chipotles in adobo sauce
- Sea salt and freshly ground black pepper
for the enchilada assembly:
- 6 to 8 corn tortillas, or flour tortillas
- 2 cups grated cheddar cheese
- 1 jalapeño pepper, sliced
serve with:
- Chopped fresh cilantro, for garnish
- Avocado slices
- Lime slices, on the side
Instructions
- 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. 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. Fill each tortilla 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 jalapeño 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.
Notes
Vegan option: Skip the cheese and serve the enchiladas with vegan sour cream mixed with a squeeze of lime on the side.
Gluten-free option: Use gluten-free corn tortillas.
Nutrition facts calculated for 1/3 recipe made with 6 corn tortillas. Actual values will vary depending on your tortillas and serving size.