Vegetarian Enchiladas
These vegetarian enchiladas with butternut squash and black beans are hearty, flavorful, and cheesy. A make-ahead dinner everyone will love!
Foto: Well Plated
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small red onion (diced)
- 3 1/2 cups (1/2-inch-cubed) butternut squash (about 1 small, 1 1/2-pound squash)
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (15-ounce) can low sodium black beans (rinsed and drained)
- 1 (10-ounce) can red enchilada sauce
- 3/4 cup freshly grated sharp cheddar (Monterey jack, pepper jack, or similar cheese)
- 6 taco-sized (about 8-inch whole wheat low-carb tortillas (I used La Banderita brand))
- Optional
Steps
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Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
-
Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
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Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
-
Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
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Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (23% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 1 tablespoon | - | - |
| small red onion | 1 | - | - |
| 1.5 cups | - | - | |
| garlic | 3 cloves | - | - |
| ground chipotle chili powder | 0.5 teaspoons | Rp 8.000/100g | Rp 4.000 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| 1 | - | - | |
| 1 | - | - | |
| freshly grated sharp cheddar | 0.75 cup | Rp 30.000/170g | Rp 31.368 |
| taco-sized | 6 | - | - |
| Optional | - | - | - |
*Estimated market prices, may vary by region
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