Delicious Plant-Based Butternut Squash Enchiladas
This recipe makes between 8 and 14 enchiladas! :)
Servings: 12
Calories: 111kcal
Ingredients
- 1 medium butternut squash
- 1 15 oz can black beans, rinsed and drained
- ½ medium jalapeño, diced (opt)
- 1 tbsp cumin
- 1 tsp dried oregano
- ½ tsp pepper
- ½ tsp salt
- 8-14 medium corn tortillas
- 1 can/jar red enchilada sauce
- ¼ cup vegan shredded cheese (opt)
Instructions
- Start by rinsing and peeling the butternut squash and make sure to compost the peel or save it for another recipe to avoid food-waste and start bringing a large saucepan half-full of water to a boil. Cut off the top stem of the butternut squash and start cubing the squash into approx. 1 inch cubes. Once you reach the part where the seeds are located, remove the seeds using your hands or a spoon and set these aside, and simply continue cubing the rest of the squash. Add in all of the cubed squash into the boiling water and let it cook for 15-20 minutes or until a fork easily pierces the cubes. Drain the water from the saucepan and then mash the butternut squash as you would do with potatoes. Now would be a good time to start preheating your oven to 375° F.
- Over medium-heat in the saucepan with the butternut squash, add in the black beans and stir to combine. Try to mash some of the black beans as well to make the filling more cohesive, and then add in the jalapeño (if using), cumin, oregano, pepper, and salt, and stir to combine. Let the filling cook over medium-heat for 2-5 minutes or until the spices become fragrant, stirring occasionally, and then set aside.
- To prepare the enchiladas, start by spreading about ¼ cup of the red enchilada sauce on the bottom of a large baking dish using a spoon. Heat up batches of the corn tortillas in the microwave to make them more flexible and less-likely to rip. To make an enchilada, add a spoonful of the enchilada sauce into the center of a tortillas and use a spoon to spread it around the tortilla. Then add in a a couple spoonfuls of the butternut squash filling into the center of the enchilada and roll it up, adding it with the open side of the rolled enchilada face down to the baking dish. Repeat this until you run out of tortillas and/or the filling, but make sure that you have more then half of the enchilada sauce left over.
- Once you've finished assembling the enchiladas, spread the majority of the remaining enchilada sauce (reserving about ¼ cup for later) on top of the enchiladas, making sure that there is no exposed part of the tortillas. Then sprinkle on the vegan cheese if using, then bake in the preheated oven for 15-20 minutes. Once done, add on top the last bit of the enchilada sauce and allow the enchiladas to cool before serving. This goes really well with a drizzle of hot sauce and a side of guac! :)