ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS
A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Provided by CRAZY4SUSHI
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
- Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
- Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
- Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 10.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 601.2 mg, Sugar 2.6 g
SQUASH & BEAN ENCHILADAS
Inject a bit of Mexican spice into your weekday menu with this vegetarian enchilada filling
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a saucepan over a medium heat, add the onion and squash, and cook for 10-12 minutes until softened. Meanwhile, combine the chopped tomatoes and tomato purée in a bowl and season.
- Add the courgettes and sweetcorn to the pan and cook, stirring, for a few mins. Then tip in the beans and half the tomato mixture. Simmer for 10 mins, taste and season, then stir through all but a small handful of the parsley.
- Spread 4 tbsp of the tomato sauce over the base of a large baking dish. Divide the bean mixture between the tortillas, roll up and arrange in the dish. Spoon the remaining tomato sauce over and scatter over the grated cheese. Bake for 30 mins or until bubbling. Sprinkle over the remaining parsley and serve with the salad and a dollop of crème fraîche.
Nutrition Facts : Calories 545 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 25 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
SQUASH ENCHILADAS COVERED IN BLACK BEAN SAUCE
Here is a dish that rejoices in the bounty of autumn with a joyful nod to Dia de los Muertos. This is a heart healthy dish to keep you alive! The colors alone of this dish will get your skeleton dancing!
Provided by Dana Z
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
- Black Bean Sauce.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
- Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.
- Make a tropical salsa to go with it.
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