I was going to link to the recipe I used as a starting point for these enchiladas, but I changed them up so much that I decided to just post my own recipe instead. The original recipe was meat free, but not vegan. This recipe is a healthier dairy free version.
Speaking of healthy, you can’t go wrong with Butternut Squash. This winter squash is super high in Vitamin A, almost 300% of your daily value in just 1 cup. It also has almost 50% of your Vitamin C daily value. Potassium, calcium, iron, Vitamin B6, magnesium and fiber are all in this orange beauty as well. Eat up!
I saw these tortillas when I was at Whole Foods the other day and they were miraculously on sale! I’ve been wanting to try the Engine 2 brand products, so I decided to give these a go. I was surprised how soft they were. I thought they would crack as soon as I tried rolling them up, but they didn’t. No funky ingredients in these babies, not even oil. They are low sodium and have 6 grams of protein per tortilla. Very impressed!
This filling would also be great served simply over brown rice with maybe some chopped tomatoes and avocado.
You can see all the wholesome goodness in those tortillas!
My kids loved these as well, especially my 5 year old who cleaned his plate and then requested leftovers in his lunchbox tomorrow.
Butternut Squash and Black Bean Enchiladas, serves 6
- 1 medium butternut squash, peeled, seeded and cubed
- 1 medium onion, quartered
- 1 tbsp extra virgin olive oil
- 2 cups cooked black beans, rinsed and drained if using canned
- 1 cup corn, frozen or fresh
- 2 tsp cumin
- 1/2 tsp cinnamon
- salt and pepper to taste
- 10-12 oz enchilada sauce, your favorite or homemade
- 6 large tortillas (I used Engine 2 Sprouted Ancient Grains Tortillas)
- 1 1/2 cups shredded Daiya mozzarella cheese
Preheat oven to 400 degrees. Place cubed butternut squash and onion quarters on a large baking pan. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast for 20 minutes or until squash is tender.
Reduce heat to 350 degrees.
In food processor, pulse the squash and onion mixture a few times to chop the onion and break up the squash a bit. You don’t want to make this into a puree. In a medium mixing bowl, combine the squash and onion mixture with the black beans, corn, cumin and cinnamon.
Pour a thin layer of enchilada sauce on the bottom of a 9″x13″ baking dish. Place about 1/3 cup of filling onto each tortilla and roll up. Place seam side down in the baking dish. Continue until all tortillas are filled. Top with remaining enchilada sauce and the shredded cheese. Bake for 20-30 minutes until sauce is bubbly and cheese is melty. Let cool for 5 minutes.
Garnish with avocado slices.