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
BUTTERNUT SQUASH ENCHILADAS
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE
This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.
Provided by LINLI
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 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
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