Simple vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked within the oven. A scrumptious recipe that’s absolute best for meatless Mondays!
Butternut Squash and Black Bean Enchiladas
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with inexperienced chilies and jalapeno. Then, wrapped in tortillas and baked within the oven with enchilada sauce and cheese. Those vegetarian enchiladas are scrumptious and absolute best for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and revel in!
Yup, I’m lovely enchilada obsessed and this meatless model didn’t disappoint. Rooster Enchiladas is in most cases my go-to, but if I wish to cross meatless those are delish. For a vegetarian summer season choice, those Vegetarian Zucchini Enchiladas also are glorious!
As a result of my love affair with enchiladas, I all the time make my very own enchilada sauce and stay it frozen, it’s such a lot higher than canned! In fact, if you’re pressed for time retailer purchased enchilada sauce can be high-quality. Canned beans are reasonably priced so this can be a nice meal should you’re on the cheap.
What to serve with Vegetarian Enchiladas
Butternut squash has such a lot of well being advantages; it’s low in fats, loaded with fiber, wealthy in antioxidants, nutrition C and beta-carotene, simply to call a couple of. Mix that with black beans which can be tremendous excessive in fiber and protein and you have got one wholesome dish. It’s now not best pleasant but it surely tastes nice too. Experience!
How To Make Vegetarian Enchiladas
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Vegetarian Butternut Squash and Black Bean Enchiladas
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with inexperienced chilies and jalapeno, then wrapped in tortillas and baked within the oven with enchilada sauce and cheese – those vegetarian enchiladas are scrumptious!
- 1 cup purple enchilada sauce, selfmade or canned
- 1 tsp olive oil
- 2 half cups peeled butternut squash, minimize 1/2-inch-dice
- salt and pepper, to style
- 1 small onion, diced
- Three cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 ounces can Rotel tomatoes with inexperienced chilies
- 1 half cups decreased sodium canned black beans, rinsed and tired
- 1/four cup cilantro
- 1 tsp cumin
- half tsp chili powder
- 1/four cup water
- eight medium low-carb entire wheat flour tortillas, I used Los angeles Tortilla Manufacturing unit
- 1 cup reduced-fat shredded Mexican cheese
- 2 tbsp chopped scallions, for garnish
- reduced-fat bitter cream, for serving (non-compulsory)
Preheat the oven to 400°F.
Position 1/four cup enchilada sauce at the backside of a giant baking dish.
Warmth olive oil over medium-high warmth in massive skillet. Upload onions, garlic, and jalapeno and cook dinner 2-Three mins till onions change into translucent and garlic is aromatic.
Upload cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to style. Quilt and cook dinner over medium-low warmth, stirring every so often, till the squash is smooth, about 30 to 35 mins.
Position a couple of beneficiant 0.33 cup filling within the middle of each and every tortilla and roll, position at the baking dish seam facet down. Repeat with the rest filling.
Most sensible with last enchilada sauce and cheese and bake, lined with foil till sizzling and the cheese is melted, about 10 mins. Most sensible with scallions and devour with bitter cream if desired.
Serving: 1enchilada, Energy: 185kcal, Carbohydrates: 29g, Protein: 13g, Fats: 6g, Ldl cholesterol: 7.fivemg, Sodium: 864mg, Fiber: 13g, Sugar: 2g
Blue Good Issues: Three
Inexperienced Good Issues: Three
Red Good Issues: Three
Issues +: five
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