Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!
224 kcal
/serving
30 min
Serves
6
Medium
Mexican
Vegetarian
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small red onion (diced)
- 3 1/2 cups (1/2-inch-cubed) butternut squash (about 1 small, 1 1/2-lb squash)
- 3 cloves garlic (minced (about 1 tbsp)
- 1 1/2 tsp ground chipotle chili powder (reduce to 1 or 1/2 tsp if sensitive to spice)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 (15-oz) can low sodium black beans (rinsed and drained)
- 1 (10-oz) can red enchilada sauce
- 3/4 cup freshly grated sharp cheddar (Monterey jack, pepper jack, or similar cheese)
- 6 taco-sized (about 8-inch whole wheat low-carb tortillas (I used La Banderita brand)
- Optional
Preparation
Not specified
Cooking
- Preheat your oven to 375°F (190°C).
- Lightly coat a 9×13 baking dish with nonstick spray.
- Set aside.
- Heat the olive oil in a large, deep skillet over medium.
- Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
- Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper.
- Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally.
- Taste a few pieces of the squash to make sure it’s the right texture overall.
- Stir in the beans, cooking just to warm through, about 30 seconds.
- Remove from the heat.
- Fill.
- Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish.
- Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down.
- Pour the remaining sauce over the top, then sprinkle the top with cheese.
- Bake for 20 to 25 minutes, until hot and bubbly.
- Let cool slightly, then serve with desired toppings.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
224
Calories
7.9g
Protein
7% DV
35.4g
Carbs
12% DV
6.6g
Fat
9% DV
8.7g
Fiber
23% DV
5.9g
Sugars
595mg
Sodium
40% DV
3mg
Cholesterol
1% DV
| Diet Type | Balanced High Fiber |
| Health Labels | Vegetarian Pescatarian Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Eggs Milk |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
