Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- For the sauce:
- 1 15 oz can good quality tomato sauce
- 2 chipotle peppers in adobo sauce
- 3/4 cup nonfat plain greek yogurt
- 2 cloves garlic, minced or smashed
- 1 1/2 tablespoons chili powder
- For the enchiladas:
- 1 teaspoon olive oil
- ½ yellow onion, diced
- 1 clove garlic, minced
- 4 cups cubed butternut squash (a little over 1 pound)
- 1 15 oz can black beans, rinsed and drained
- 3/4 cup fresh or frozen sweet corn
- Salt and pepper, to taste
- 2 cups shredded reduced fat Colby jack cheese, plus more if you'd like
- 12 corn tortillas
- extra greek yogurt, cilantro, avocado, and green onions, for topping
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Preparation
Step 1
Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
Step 2
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.
Step 3
Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant (about 1 min).
Step 4
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.
Step 5
Once squash is fork tender, transfer to large bowl and add in black beans, corn, and in 1 cup of prepared enchilada sauce; stir to combine.
Step 6
To assemble enchiladas: Add 3/4 cup enchilada sauce to bottom of a 9x13 inch pan and spread around. Warm tortillas in microwave for 30 seconds so that they are easier to roll up. If you find them hard to roll, I recommend dipping each tortilla in a bit of the enchilada sauce; this will make it much easier to roll and add flavor, too!
Step 7
Add about 1/2 cup of the butternut squash & black bean filling to each tortilla and 1 tablespoon of cheese. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top along with remaining cheese.
Step 8
Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown. Top with extra greek yogurt, avocado slices, cilantro, and green onions, if desired. Makes 6 servings – 2 enchiladas each.
Step 9
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