Chestnut squash Butternut squash, delicately flavoured black beans, cheese, and enchilada sauce are the main ingredients of enchiladas. They freeze nicely and are the ideal vegetarian lunch for the autumn.
Ingredients
For the Filling
- 2 cups diced butternut squash
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced red bell pepper
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Enchilada Sauce
- 1 can (15 oz) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Assembling
- 8 small corn tortillas
- 1 cup vegan shredded cheese
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
For the Filling
- Preheat your oven to 375°F (190°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes or until the squash is tender. Remove from the oven and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onions and cook until they start to soften, about 3-4 minutes.
- Add the diced red bell pepper and minced garlic to the skillet and sauté for an additional 2-3 minutes.
- Stir in the roasted butternut squash, black beans, chili powder, cumin, salt, and pepper. Cook for another 3-4 minutes until the filling is heated through. Remove from heat and set aside.
For the Enchilada Sauce
In a separate saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat over low heat, stirring occasionally, until warmed through. Set aside.
Assembly
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread a thin layer of the enchilada sauce.
- Place a portion of the filling (about 1/3 cup) onto each corn tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas.
- Sprinkle vegan shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
- Optionally, garnish with chopped fresh cilantro and serve with lime wedges.
Nutrition Facts
- Calories: 200-250 kcal
- Total Fat: 6-8g
- Saturated Fat: 1-2g
- Cholesterol: 0mg
- Sodium: 350-400mg
- Total Carbohydrates: 33-38g
- Dietary Fiber: 7-9g
- Sugars: 4-6g
- Protein: 6-7g
