Vegetarian Black Bean Enchiladas
Total Time
1 hour 5 mins
Prep Time
15 mins
Cook Time
50 mins
Rating
5 out of 5 stars
(18)
Ingredients
3 servings
- 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
- 2 teaspoons extra-virgin olive oil
- 1 (14-ounce) can tomato sauce
- 1 garlic clove, minced
- 3 tablespoons adobo sauce from canned chipotles in adobo sauce
- Sea salt and freshly ground black pepper
- 6-8 corn tortillas or homemade tortillas
- 2 cups grated white cheddar cheese
- 1 jalapeno, sliced
- Cilantro, for garnish
- Avocado slices
- Lime slices, on the side
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Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve with fresh cilantro, avocado slices, and lime slices.
Step 7
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Chef's notes
Vegan option:
skip the cheese and serve the enchiladas with vegan sour cream mixed with a squeeze of lime on the side.
