Butternut Squash and Black Bean Enchiladas
The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
A few times a week, I like to ditch the meat in my meals and go full steam ahead with the veggies.
These veggie enchiladas are packed with black beans and butternut squash, which I can never get enough of in the fall! They’re so hearty, you’ll never know the meat is missing.
Top these with toasted pepitas for crunch, tons of fresh cilantro and crumbled cotija, and you will find even your biggest meat eaters satisfied!
Butternut Squash and Black Bean Enchiladas
Cook time: 20min Prep time: 55min Total time: 75min
Servings: 8 Enchiladas
Ingredients
For the Enchiladas
- 3 cups Heinen’s cubed butternut squash
- 1 Tbsp. Heinen’s avocado oil
- Salt and pepper
- 1 15 oz. can Heinen’s black beans, drained
- ½ tsp. Heinen’s cumin
- 8 corn tortillas
For the Enchilada Sauce
- 1 Tbsp. Heinen’s avocado oil
- 3 garlic cloves, minced
- 1 15 oz. can Heinen’s tomato sauce
- 1-2 chipotle pepper in adobo sauce, diced (adjust to your heat preference)
- ½ cup Heinen’s vegetable broth
- Salt and pepper
- 2 Tbsp. coconut sugar
Toppings
- Pepitas
- Fresh cilantro
- Cotija cheese
- Avocado
- Red onion
- Sour cream
- Limes
Instructions
- Preheat the oven to 400°F. Add the cubed butternut squash to a baking sheet. Drizzle with avocado oil, sprinkle on salt and pepper and toss to coat. Bake for 15-20 minutes, or until the squash is fork-tender. Once the squash is done, reduce the heat to 350°F.
- While the squash is cooking, prepare the sauce by heating a skillet over medium heat. Add the avocado oil and garlic. Cook until the garlic is fragrant and softened, about 2-3 minutes.
- Remove the pan from heat and add the tomato sauce, diced chipotle pepper and vegetable broth. Reduce the heat to low and allow to simmer for 4-5 minutes, covered.
- Transfer the sauce to a blender and blend until smooth. Add the coconut sugar and taste for salt and pepper.
- To the same skillet over medium heat, add the black beans. Season with salt, pepper and cumin. Stir to coat. Once heated and sizzling, add the butternut squash and ¼ cup of the enchilada sauce. Stir to coat and taste for any additional salt and pepper. Set aside.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable
- Assemble the enchiladas by pouring a light coating of the enchilada sauce on the bottom of a 9×13 baking dish. Take one tortilla and fill it with a generous amount of the squash and bean filling. Roll the tortillas and place seam-side-down in the baking dish. Continue until all of tortillas are filled.
- Pour the remaining enchilada sauce over the middle of the enchiladas, working it into the cracks and crevices. Using cooking spray, spray both ends of the enchiladas, so they get nice and crispy in the oven.
- Bake for 15-20 minutes, or until warmed through. Top with your favorite toppings!
