Vegetarian Black Bean Enchiladas
These Vegetarian Black Bean Enchiladas combine roasted butternut squash, black beans, and a smoky chipotle tomato sauce, baked with melted cheddar cheese and fresh jalapeños. Easy to prepare and packed with plant-based protein and fiber, this dish is perfect for cozy dinners or make-ahead meals. A delicious blend of textures and flavors, with a vegan option available.
Equipment
- 1 Baking Sheet (lined with parchment paper)
- 1 Medium Skillet
- 1 (9x13-inch) baking dish
- 1 Chef’s knife
- 1 Grater
Ingredients
For the Filling:
- 2 teaspoons extra-virgin olive oil
- 2 cups butternut squash peeled and cut into cubes
- ⅓ cup scallions finely chopped
- 1 cup cooked black beans rinsed and drained
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 teaspoons extra-virgin olive oil
- 1 14-ounce can tomato sauce
- 1 garlic clove minced
- 3 tablespoons chipotle peppers in adobo sauce
- Salt and freshly ground black pepper to taste
For Assembly:
- 6 to 8 corn tortillas store-bought or homemade
- 2 cups shredded white cheddar cheese
- 1 fresh jalapeño thinly sliced
To Serve:
- Fresh cilantro leaves
- Avocado slices
- Lime wedges
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a parchment-lined baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss gently to coat. Roast for approximately 25 minutes or until the squash is tender and has developed a golden-brown color.
- Prepare the Filling: Once the squash is roasted, transfer it to a mixing bowl. Add the chopped scallions and the drained black beans. Stir everything together gently to combine the flavors evenly.
- Cook the Chipotle Tomato Sauce: In a medium skillet over medium heat, warm 2 teaspoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.Pour in the tomato sauce and stir in the chipotle peppers with their adobo sauce. Season with salt and pepper. Simmer gently for 5 minutes, stirring occasionally, to blend the smoky flavors.
- Assemble the Enchiladas: Lightly grease a 9x13 inch baking dish. Pour about 2 tablespoons of the chipotle tomato sauce onto the bottom and spread evenly. Warm the corn tortillas briefly to make them pliable. Spoon about ½ cup of the squash and black bean filling onto each tortilla, add a tablespoon of sauce, and sprinkle with a little shredded cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Top and Bake: Pour the remaining sauce over the rolled enchiladas, spreading it evenly. Sprinkle the rest of the shredded cheese on top and arrange jalapeño slices over the cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 5 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro leaves, serve with creamy avocado slices, and offer lime wedges on the side for squeezing.
Notes
- Vegan Adaptation: To make this dish vegan, simply omit the cheese and serve with a dollop of vegan sour cream mixed with a squeeze of fresh lime juice.
- Tortilla Tip: Warming the corn tortillas before assembly helps prevent them from cracking when rolled. You can do this by wrapping them in a damp towel and microwaving for 30 seconds or heating briefly in a dry skillet.
- Make-Ahead: The filling and sauce can be prepared a day in advance and stored separately in the refrigerator for easy assembly and baking later.
- Spice Level: Adjust the amount of chipotle peppers or jalapeños according to your preferred heat tolerance.
- Storage: Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven or microwave.
