These vegetarian enchiladas are stuffed with black beans, butternut squash, bell pepper, and green chiles, and then topped with red enchilada sauce, cheddar, and pepper jack cheese. It's a budget-friendly meal that uses a lot of pantry staples and is great for cleaning out your fridge as you can use a wide variety of veggies. This Mexican-style dinner can be easily made ahead, is freezer-friendly, and is great for meal prep!
Ingredients
12 oz butternut squash peeled and cubed into ½ inch or ¾ inch cubes
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1 small onion diced
1 bell pepper diced
15 oz black beans canned, cooked, rinsed and drained
4 oz diced mild green chiles canned
⅓ cup salsa
10 oz red enchilada sauce
6 tortillas (7 or 8 inch in diameter)
½ cup cheddar cheese shredded
½ cup pepper jack cheese shredded
4 green onions chopped
Instructions
Roast butternut squash
Preheat oven to 400 F. Line the baking sheet with parchment paper.
Toss cubed butternut squash with 1 tablespoon of olive oil on a baking sheet. Sprinkle with salt and pepper.
Spread butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, until softened.
Proceed with the rest of the recipe while the butternut squash is in the oven.
Cook vegetables
Heat 1 tablespoon of olive oil in a large, oven-safe, high-sided skillet on medium heat. Add chopped onion and chopped bell pepper, season with salt and pepper, and cook for about 5 minutes.
Make the filling
Add roasted butternut squash and black beans (rinsed under cold water and drained really well) to the same skillet with onions and bell peppers. Reserve ⅓ cup of black beans for later use.
Optional: You can reserve a very small amount of roasted butternut squash to use later for presentation purposes, if you like, to add on top of the enchiladas at the very end (see my photos for clarity).
Add half of the mild green chiles, reserving the other half. Mix everything well. Remove this stuffing mixture into a large bowl.
Assembly
To the same, now empty, skillet add salsa. Add half of the reserved black beans (saving the other half for later, for presentation purposes). Add the remaining reserved mild green chiles, and half of the red enchilada sauce. Stir to combine.
Stuff tortillas with the butternut squash and black bean filling from the bowl. Do not overstuff them. It's OK if you have some stuffing left.
Add filled tortillas seam side down to the skillet.
Top stuffed tortillas with the remaining half of enchilada sauce.
If you have stuffing left - add it around and on top of the enchiladas.
Top with shredded cheddar and pepper jack cheese.
Bake in the oven
Bake uncovered in the preheated oven at 400 F for about 10 or 20 minutes until the cheese melts.
Remove from oven. Top with chopped green onions. Optional: if you reserved a small amount of butternut squash and black beans, scatter them on top of the enchiladas.
Reviewed by EL KATIBI MARIA
on
November 14, 2023
Rating:
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