How To Make Butternut Squash Enchiladas
For a fall-inspired, vegetarian twist on a traditional Mexican dish, this squash enchilada does an excellent job at serving those warm flavors we all love.
Ingredients
For Vegetables:
- 2lbbutternut squash,seeds removed and cut into ¾-inch pieces
- 1large onion,cut into 8 wedges
- 2garlic cloves
- 2tbspolive oil
- ½tspsalt
- â…›tspblack pepper
For Sauce:
- 28ozwhole tomatoes with juice,(1 can)
- 1tbspancho chili powder,or regular chili powder
- ½tsporegano
- ½tspcumin
- ½tspsalt
- 1tbspolive oil
For Filling and Assembly:
- ¼cupolive oil,(to brush on the tortillas)
- 15ozblack beans,(1 can), rinsed and drained
- 12corn tortillas,(7-inch)
- 2cupsmonterey jack cheese,grated
For the Garnishes (Optional):
- 1handfulcilantro leaves
- 1avocado,sliced
- 6radishes,thinly sliced
- ¼red onion,sliced
- ½cupsour cream,thinned with milk to the consistency of thick cream
Instructions
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Preheat the oven to 450 degreesF.
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On a large, rimmed baking sheet, mound the squash cubes in the center and place the onion wedges and garlic on the side. Sprinkle everything with olive oil, salt, and pepper.
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Toss to coat the vegetables and spread them evenly over the baking sheet, segregating the onion and garlic alongside the squash. Bake for 25 minutes, or until tender.
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Remove the pan from the oven, and reduce the oven temperature to 375ºF. Let the squash and onion cool slightly on the baking sheet.
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In a blender, combine the tomatoes, chili powder, oregano, cumin, and salt. Add the garlic and half of the roasted onion slices. Puree until smooth.
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In a medium skillet set over medium heat, add 1 tablespoon olive oil. Once the oil shimmers, add the pureed sauce to the pan and bring to a simmer. Cook, stirring often, for 5 minutes. Set aside.
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Transfer the squash and the remaining onion slices to a bowl. Separate the onion slices.
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Stir in the drained beans. Taste and add more salt, if you like.
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Using a pastry brush, brush both sides of each tortilla with oil. Place up to 6 tortillas in a stack on a microwave-safe plate. Loosely cover and microwave in 30-second intervals until the tortillas are warm and pliable; this takes about 1 minute.
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Wait to repeat the process with the remaining 6 tortillas until you’ve filled the first batch.
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Spread a thin layer of sauce over the bottom of a 9×13-inch baking dish. Dip one tortilla in the sauce and set it on a plate.
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Place about â…“ cup of the filling in a line down the center of the tortilla. Sprinkle with about 1 tablespoon of cheese. Roll up the tortilla to enclose the filling and set it in the baking dish with the seam side down.
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Repeat until all 12 of the tortillas are filled. Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
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Bake for 25 minutes at 375 degrees F, or until the cheese melts and the enchiladas are hot all the way through.
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Serve with the garnishes of choice.
Nutrition
- Calories:Â 849.83kcal
- Fat:Â 40.91g
- Saturated Fat:Â 14.09g
- Monounsaturated Fat:Â 20.15g
- Polyunsaturated Fat:Â 4.26g
- Carbohydrates:Â 96.01g
- Fiber:Â 23.06g
- Sugar:Â 11.24g
- Protein:Â 33.15g
- Cholesterol:Â 49.13mg
- Sodium:Â 891.35mg
- Calcium:Â 615.64mg
- Potassium:Â 2259.41mg
- Iron:Â 7.10mg
- Vitamin A: 975.12µg
- Vitamin C:Â 56.38mg
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