Yummy, easy, and filling vegan recipe.
Time: 1 hour and 15 minutes
Makes: 8 enchiladas
Ingredients:
Enchiladas
- 3 cups cubed butternut squash
- 1 tablespoon avocado oil or coconut oil
- 1/4 teaspoon sea salt and black pepper (divided)
- 1 15-ounce can black beans (slightly drained)
- 1/2 teaspoon ground cumin (divided)
- 7-9 white or yellow corn tortillas
Sauce
- 1 tablespoon avocado oil or coconut oil
- 3 cloves garlic minced
- 1 15-ounce can tomato sauce
- 1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)
- 1/2 cup water or vegetable broth
- Sea salt and black pepper (to taste)
- 1-2 tablespoon maple syrup
Toppings (Optional)
- Red onion, diced
- Ripe avocado, sliced
- Red pepper, diced
- Corn
- Fresh cilantro, chopped
- Toasted pumpkin seeds
Directions:
- Preheat oven to 400 degrees F and position a rack in the middle of the oven.
- Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
- Bake for 20 minutes, or until all squash is fork-tender. Set aside to cool. Reduce oven heat to 350 degrees F.
- In the meantime, prepare the sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
- Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired), and water. Reduce heat to low and return pan to heat. Simmer for 5 minutes.
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasoning as needed. Set aside
- Place the same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
- Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup of the enchilada sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.
- Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable.
- Pour a bit of sauce into the bottom of a 9×13-inch baking dish. Spread to coat.
- Take one corn tortilla and lay it down in the dish. Fill with a generous amount of squash-bean filling (there should be plenty for 7-9 tortillas). Then roll up tortilla.
- Place seam side down at one end of the dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks.
- Bake at 350 degrees F for 20 minutes, or until warmed through. Top with desired toppings and serve.