Chipotle Butternut Squash Enchiladas
These Chipotle Butternut Squash Enchiladas are hands down the best vegetarian enchilada out there. Smoky spiced flavors from the chipotle married with sweet earthy butternut squash make for a flavor combination you will love. They come together quickly, heat up well as leftovers and are all around a comfort meal without the guilt.
Servings: 4
Equipment
- large skillet
- large baking dish 9x13 or similar in size
Ingredients
- 1 tsp oil
- ¼ onion, diced
- ½ tsp cumin powder
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt more as needed
- 2 cups frozen butternut squash or sweet potato about 2-10 oz bags. fresh roasted squash will also work well.
- 1 15 oz can black beans, drained and rinsed
- 1 cup tomatoes, diced
- 2-3 Tbsp chipotle peppers in adobo sauce mashed with a fork
- 1 19 oz can red enchilada sauce
- 1 cup shredded cheese
- chopped cilantro for topping
Instructions
- Preheat the oven to 375º. Grab a large skillet and heat the oil on medium/high heat.
- Heat up the butternut squash, if using frozen, put it in the microwave for about half the time the package calls for to soften them up. If you have fresh roasted squash, skip this step!
- Add chopped onions to the skillet, start with the onions. Sauté for about 2 minutes. Next add in the seasonings, beans, tomatoes, chipotle peppers, squash.
- Sauté on medium heat for about 4-6 minutes, until the seasonings are fragrant feel free to mash everything together just a bit so it fits into the tortillas better. Take it off the heat and prepare the vegetarian enchiladas.
- Grab a large baking dish, put about 1/4 cup of red enchilada sauce on the bottom (this helps everything from sticking to the baking dish).
- Gently roll up the enchiladas. Try not to over stuff them, otherwise they can crack. Snuggle them up into the baking dish.
- Once they are all ready and stuffed, pour the leftover enchilada sauce over the rolled tortillas and sprinkle well with shredded cheese. Bake for about 20 minutes or until the cheese is melted, and the sauce is bubbling. Garnish with chopped cilantro. Serve with your favorite toppings and enjoy!
Notes
- Add more veggies. If you want, add some chopped mushroom or bell pepper. Even chopped spinach makes a nice addition.
- Want to add meat? add ground beef or shredded chicken to the mix for added protein!
- Do not over stuff the tortillas, they will crack and break if they have too much filling.
- Preheat the tortillas. I add a damp paper towel around them and microwave for 45 seconds to help make them more forgiving and crack less.
- Use chipotle powder if you are sensitive to heat. You can use 1 tsp of chipotle powder instead of the peppers in adobo sauce if you are very sensitive to heat.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 2 Enchiladas | Calories: 122kcal | Carbohydrates: 6g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 526mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 347mg | Iron: 1mg