Vegetarian Butternut Squash & Chipotle Enchiladas

Vegetarian Squash and Chipotle Enchiladas

Vegetarian Squash and Chipotle Enchiladas

Mexican food sure is tasty.  Unfortunately it typically also packs a heavy calorie count and isn’t exactly what one would describe as healthy eating.  I was in the mood for Mexican so I created this delicious and nutritious enchilada dish that is vegetarian, much lower on the calorie count and even gluten free.  Here the butternut squash acts as our “meat” and I use black beans instead of refried beans.  The result is a delicious enchilada that doesn’t leave you feeling bloated or guilty afterwards, give it a try!

Vegetarian Butternut Squash & Chipotle Enchiladas
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6+

Ingredients
  • 18 corn tortillas
  • 6 Roma tomatoes, chopped
  • 2 medium onions, chopped
  • 1 butternut squash, peeled and chopped into cubes (Costco often carries peeled and cubed butternut squash)
  • 2 cloves garlic, minced
  • 1 medium sized can black beans (2-3 cups)
  • 3 teaspoons chipotle paste
  • 2 teaspoons dried smoked paprika
  • ¼ teaspoon dried oregano
  • 2 teaspoons vegetable broth (or 1 cube)
  • 1 cup fresh cubed mozzarella cheese
  • 2-3 cups shredded cheddar cheese (loosely packed)
  • 2 teaspoons canola oil
  • Kirkland sea salt and fresh ground Kirkland Tellicherry pepper to taste
  • fresh cilantro
  • sour cream

Instructions
For the filling
  1. In a warm pan over medium heat warm 1 teaspoon of the oil, add half of the onion and fry for 1-2 minutes.
  2. Add half the garlic, fry for another 1 minute.
  3. Add 2 teaspoons of chipotle paste, 1 teaspoon of the smoked paprika, fry for another minute.
  4. Add the butternut squash and fry for 2-3 minutes.
  5. Add 1 cup of water with 1 teaspoon of the broth and cook until the butternut squash is tender.
  6. Add ⅔ total of the black beans, the oregano, stir and season with salt and pepper to taste and saute for 2-3 minutes.
  7. Turn off the heat and mix in the cheese cubes.
For the chipotle sauce
  1. In another sauce pan add 1 teaspoon of the oil, the remaining onion, 1 clove of garlic, remaining chipotle paste and remaining smoked paprika. Fry for 2-3 minutes.
  2. Add the chopped tomatoes, the remaining black beans, the other teaspoon of broth and saute for approximately 8-10 minutes or until it turns into a sauce.
  3. Place the chipotle sauce into a blender and blend until smooth. Transfer back to the sauce pan.
  4. If the sauce is too thin then simmer it a bit longer, season to taste with salt and pepper.
Bake the enchiladas
  1. Pre-heat oven to 400F
  2. Warm the corn tortillas a bit in the oven so as to make them more flexible (otherwise they might break, flour tortillas shouldn’t have this problem)
  3. Depending on the size of your tortillas, place 2-3 tablespoons of the filling into a tortilla, roll it into a log shape and place in a baking dish with the fold down so it doesn’t open.
  4. Repeat with the remaining tortillas and filling.
  5. Pour the chipotle sauce over the enchiladas, enough to cover them. If you still have extra sauce this can be served at the table later.
  6. Lastly lightly cover the tops of the enchiladas with the shredded cheddar cheese.
  7. Bake in the oven until the cheese melts and just slightly starts to brown.
  8. Serve the enchiladas topped with fresh chopped cilantro, a dollop of sour cream and optionally with additional chipotle sauce.

I had to use multiple baking dishes to fit all the enchiladas, this was the smaller of the two.

I had to use multiple baking dishes to fit all the enchiladas, this was the smaller of the two.

Vegetarian Squash and Chipotle Enchiladas

Vegetarian Squash and Chipotle Enchiladas