Description
These Chipotle Butternut Squash Enchiladas are a flavorful vegetarian dish featuring tender butternut squash, black beans, and a smoky chipotle kick. Wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese and fresh cilantro, they make a comforting and satisfying meal perfect for any night of the week.
Ingredients
Vegetable and Filling
- 1 tsp oil
- ¼ onion, diced
- ½ tsp cumin powder
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt (more as needed)
- 2 cups frozen butternut squash or sweet potato (about 2-10 oz bags; fresh roasted squash can also be used)
- 1 15 oz can black beans, drained and rinsed
- 1 cup diced tomatoes
- 2-3 Tbsp chipotle peppers in adobo sauce (mashed with a fork)
Sauce and Toppings
- 1 19 oz can red enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend recommended)
- Chopped cilantro for topping
Instructions
- Preheat and Prepare Skillet: Preheat the oven to 375ºF. Heat a large skillet over medium-high heat and add the oil to warm.
- Soften Butternut Squash: If using frozen butternut squash, microwave it for about half the package time to soften slightly; skip this step if using fresh roasted squash.
- Sauté Aromatics: Add the diced onions to the hot skillet and sauté for about 2 minutes until slightly translucent.
- Add Seasonings and Filling: Stir in the cumin powder, paprika, garlic powder, chili powder, and salt. Add the black beans, diced tomatoes, mashed chipotle peppers, and butternut squash. Cook over medium heat for 4-6 minutes until fragrant, mashing slightly so the filling can better fit in tortillas.
- Prepare Baking Dish: Spread about ¼ cup of red enchilada sauce on the bottom of a large baking dish to prevent sticking.
- Assemble Enchiladas: Gently fill and roll each tortilla with the filling. Avoid overstuffing to prevent cracking. Place the enchiladas snugly in the baking dish seam side down.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle generously with shredded cheese.
- Bake: Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Garnish and Serve: Remove from oven and garnish with chopped cilantro. Serve hot with your favorite toppings and enjoy.
Notes
- Frozen butternut squash should be softened before cooking to ensure even texture.
- If you prefer less heat, reduce the amount of chipotle peppers in adobo sauce.
- For a vegan version, substitute cheese with vegan cheese or omit entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- Fresh roasted butternut squash adds a deeper flavor but is optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
