Spicy Butternut Squash Black Bean Enchiladas1

Healthful vegetarian butternut squash dark bean enchiladas with a delicious chipotle greek yogurt sauce. These enchiladas are packed with proteins! Dare I say greatest vegetarian enchilada formula ever?
So you guys know I’m enthusiastic about baking, right? Fundamentally all of my cupboards are stocked with every type of flour you could imagine. I usually have an endless supply of ripe bananas for breads, fruit for blending into muffins, and undoubtedly peanut butter for when I’m craving an instant flourless cookie
The complete point of this small story was to inform you that I’ve been baking too much… well, when there is any such thing. I feel like I want some good healthy dinner recipes so that I don’t keep drinking proteins shakes and producing coconut flour pancakes for supper.
That is where these poor boy veggie enchiladas come in.
Many of you earn my pumpkin enchiladas , and while COMPLETELY awesome, they aren’t vegetarian-friendly. So my weekend mission became to create a brand-new preferred meatless enchilada formula. These were created, and I have to say they’re seriously SO good. In addition they’re also simple enough to create, freezer-friendly, and protein packed. A lot of wins there.
I actually think I possibly could eat these each day using a big dollop of creamy awesome guac. The butternut squash black bean enchiladas combo can be incredible as well as the chipotle greek yogurt sauce is certainly creamy but with a hint of spice. Mmmm hmmm. I wouldn’t dare neglect serving these with a margarita because well, I love booze. Simply kidding!
You will need these butternut squash black bean enchiladas in your daily life right now. Therefore obtain after it!
Enjoy! xo
2 chipotle peppers in adobo sauce
3/4 cup nonfat ordinary greek yogurt
2 cloves garlic, minced or smashed
1 1/2 tablespoons chili powder
For the enchiladas:
4 mugs cubed butternut squash (just a little over 1 pound)
1 – 15 oz can black coffee beans, rinsed and drained
3/4 cup fresh or frozen sweet corn
Sodium and pepper, to taste
2 cups shredded reduced fat Colby jack parmesan cheese, plus more if you want
12 corn tortillas
extra greek yogurt, cilantro, avocado, and green onions, for topping
Preheat oven to 350 levels F. Apply 9×13 inch cooking pan with non-stick cooking spray.
Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; procedure a few times until even. Put in place the refrigerator to thicken it up.
Heat essential olive oil over medium heat in large skillet. Add garlic clove and diced onions and saute until garlic turns into fragrant (about 1 min). Add cubed butternut squash, mix, and cover for approximately 8 a few minutes or until fork tender, stirring occasionally to ensure squash doesn’t burn off. Put in a few teaspoons of drinking water towards the pan if essential to help the squash make. Once squash is normally fork tender, transfer to huge bowl and add black beans, corn, and in 1 glass of prepared enchilada sauce; stir to combine.
To put together enchiladas: Increase 3/4 cup enchilada sauce to bottom level of the 9×13 inch skillet and pass on around. Warm tortillas in microwave for 30 mere seconds so that they are simpler to roll up. If you find them hard to move, I would recommend dipping each tortilla in a little bit of the enchilada sauce; this will make it much easier to move and add taste, too! Add about 1/2 glass of the butternut squash & dark bean filling up to each tortilla and 1 tablespoon of parmesan cheese. Move each tortilla up and place seam part down in baking pan. Pour staying enchilada sauce over the top along with staying cheese.
Bake for 25-35 moments or until mozzarella cheese is melted as well as the edges of tortillas commence to turn a good golden brown. Best with extra greek yogurt, avocado pieces, cilantro, and green onions, if desired. Makes 6 servings – 2 enchiladas each.
You usually can find cubed butternut squash at Trader Joe’s; it’s much easier than cubing it yourself. Also, feel free to make use of sweet potatoes instead.
These enchiladas are keeeeelling me! I love butternut squash and black beans, and it’s really been far too longer since I’ve loved a good encho. Coooome to momma!
Will totaly do the same the next time.
Was really too spicy (and I’m south american eating spicy meals).
Beside that, the formula was really good.