Sunday, September 9, 2012

Roasted Butternut Squash and Black Bean Enchiladas

Last week we got a couple of days of rain. RAIN. I love the rain and the break from the heat sent me right into fall mode. Of course now it's back to 85 degrees and sunny, so I'll put the boots away for another month or so. By the looks of the delicious pins on Pinterest, and the amazing fall recipes popping up on my favorite blogs (just check out Maria's pumpkin round-up and Fall Cookie Week at Inspired by Charm) I can tell a lot of you are getting excited about fall cooking too. So here's to my first fall recipe of the year - a healthy vegetarian dinner packed with delicious fall flavor. The kids love the sweetness of the roasted butternut squash. This recipe is very mild in the spice department, so if you like really spicy foods, go with a spicier salsa or add some heat to the filling by adding chopped jalapeno or a pinch of cayenne pepper. This filling is so tasty I love eating it all by itself like a salad. 
You can have a helper spoon the mixture over the tortillas and sprinkle with cheese.  Avocado on top is a must in our house and adds a nice creamy freshness.  
Roasted Butternut Squash and Black Bean Vegetarian Enchiladas
Serves 4 

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 
1 tablespoon extra virgin olive oil 
15 ounces cooked or canned black beans, drained and rinsed 
1/4 cup chopped yellow onion 
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 
12 ounces jarred or fresh mild green salsa 
1/4 cup 2% plain Greek yogurt (such as Chobani) 
1 1/2 cups shredded Mexican cheese blend 
8 corn tortillas 
1 large ripe avocado, peeled, pitted, and sliced
1 cup low fat sour cream 

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.  

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.



43 comments:

  1. perfect fall dinner for me!

    smiles to you.

    michele

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  2. These are my idea of the perfect enchilada - loving the roasted squash and black bean combo!

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  3. What a delicious combination :) I will have to give this a try, thanks for sharing.

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  4. DELISH as usual Marina

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  5. These are stunning! What an awesome dinner idea - I'm sooo trying these!

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  6. I'm totally making these this week! They look amazing!

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  7. What a beautiful first fall dish! Love roasted butternut squash so I'll definitely give these a try!

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  8. These look so so yummy!! Perfect for the fall :)

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  9. Only the prettiest enchi's in the world!

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  10. ahhh, I love your little helpers fingers!!!!!! These look fabulous!

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  11. Oh my, those look so good and not too time consuming either. You know what else caught my eye?! Those tortillas...gosh, those look good...so nice and thick like they're handmade. xo

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  12. I love everything about these enchiladas! If I hide the butternut squash inside the enchiladas, does that mean my son will eat it??? :)

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  13. Chapi9:09 AM

    In México we usually fry the tortillas so they will taste better and also, when they are immersed in the hot salsa (we use a lot of salsa, not very spicy, the tortillas must be completely covered), they won't break. I understand that your blog is an option for healthier meals, but you can give this advice a try! I love your blog and as I am a mexican girl, I really appreciate that you like mexican food

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  14. Those look delicious and healthy too!

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  15. why haven;t i thought of squash before? Its genius- adding that nutty flavor with the rich black beans. Love it

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  16. These look delicious Marina! I've never put squash in enchiladas before either, but it sounds fabulous. Can't wait to give your recipe a try!

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  17. Sounds and looks SO delicious, a wonderful way to welcome fall!
    Mary x

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  18. Marina, You have a perfect record for delicious posts:)

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  19. You had rain?? Where was ours..it's so hot right now but I'd still make these awesome enchiladas!

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  20. I discovered the butternut squash and black bean combination a few years and couldn't believe how good it was together, a great pairing.

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  21. These look absolutely delish! I also absolutely love your pictures - swoon!!

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  22. Colleen B.11:04 AM

    I made these last night and they were DELICIOUS! I used sweet potatoes instead because I had them already and added some jalapeno for heat. The salsa/greek yogurt combo is genius! Thanks for sharing!

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  23. Hi Marina, roasted squash is one of my favorite fall meals or ingredients. Your dish looks fantastic, love the plate and presentation. Yummy! :)

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  24. Seconding what RecipeGirl said! These just look beyond awesome. Thanks for sharing! Consider it pinned for future reference. :)

    Amy
    @Chobani

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  25. I have been craving spicy flavors like this, and I love how you incorporated fall flavors too with butternut squash! Such a beautiful dish, Marina...my enchiladas never look this pretty! :)

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  26. I love your blog, gives it a sweet award :) - http://qulinarnepasje.blogspot.com/2012/09/sodkie-wyroznienie-so-sweet-blog-award.html

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  27. These look SO amazing, Marina!

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  28. Made this tonight. It was delicious!!!! Thank you for your healthy, yummy recipes for my kitchen. SOOOO excited for the cookbook! xox

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  29. made these tonight! they were amazing! thank you for sharing healthy, yummy recipes!

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  30. I made these last week. They were soo good!! The enchilada sauce was definitely a new taste, but we loved it. So healthy!!

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  31. Family loved it! Thank you!!

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  32. This recipe is amazing!!! My husband and I LOVED it! It is without a doubt our new favorite and the most delicious dish I've made in a long time. Thanks for sharing!!

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  33. I made these this weekend and they were awesome. Super easy and delicious. I modified mine a bit by using Joseph's flax tortillas and reduced fat cheese. They came out great. Thank you for the recipe!

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  34. These looks absolutely delish and contain all my favorite ingredients .. on my "must-do" list for this weekend!

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  35. Anonymous6:22 PM

    I don't normally take the time to post a comment but I had to for this. Thank you, it is delicious and my whole family loved it.

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  36. I would like to try this for the upcoming holidays. They are a perfect complement for the roast chicken recipes that is somewhat of my specialty.

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  37. Any thoughts on what you might pair with this for dessert for a January birthday dinner? Love your blog! Thank you!

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  38. Anonymous5:04 PM

    Just wanted to let you know that I made these and they were delicious! The entire family loved them! Thanks!

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  39. Anonymous2:13 PM

    Is there nutritional info somewhere for these?

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    Replies
    1. Sorry, I haven't calculated it for this recipe. I usually use http://recipes.sparkpeople.com/recipe-calculator.asp

      to calculate nutrion facts. You could try that!

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  40. Any thoughts on how to make this vegan? We can skip the cheese or use Daiya cheese. But what about the salsa/yogurt combination? Just salsa? My daughter is allergic to dairy.

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    Replies
    1. Hi there! Yes, I would use vegan cheese. For the sauce, just the salsa alone may be too spicy. I would replace the yogurt with coconut milk for creamyness. Or just use store-bought enchilada sauce.

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  41. I love beans and squash. Back in Brazil my mom always serve pink beans and squash together. For the very first time I got excited to make something that I found on the internet and I have to say: Thank God I did it :) It tasted amazing, I just left out the sour cream (my husband and I don't like it) and I couldn't find the green salsa so I used the regular red one. I was so proud! To my husband it was just missing some meat lol! I loved it just the way it was.

    You got a new fan here :)

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