I am loving the stream of recipes that deliciously appear in my Facebook news feed. My Facebook friends share the best recipes! All of the food looks so gorgeous there on my screen, but so far I haven't made anything. Similarly, I have 3200+ food-related pins on my Pinterest page with the best intentions of making every single one, I swear, but so far have only made about three of them. So, a few days ago I saw this recipe, went to the store to buy the ingredients, made, and ate it all in the same day. And it was great. All of that effort and then I wait to blog about it two weeks later - ha!
We don't eat a lot of vegetarian dishes in our house, but with this one we didn't even miss the meat. Although, we did agree that shredded chicken would have been a great addition if we wanted to add some extra protein next time. These enchiladas are butternut squash, black beans, and cheese in a spicy creamy-tomato chipotle sauce, all topped with sour cream and sliced avocado. Cilantro would have been a great addition (if the Hubby didn't despise it so). Leftovers were even better than the first time around.
|Here's your ingredient line-up!|
|I used these medium-sized package of 8 flour tortillas|
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Chipotle Butternut Squash and Black Bean Enchiladas
- 2 cups tomato sauce
- 2 chipotle peppers in adobo sauce (I used about 1 teaspoon of sauce and the 2 peppers)
- 3/4 cup plain Greek yogurt
- 4 cloves minced garlic, divided (2 for the sauce and 2 for the filling)
- 1 1/2 tablespoons chili powder
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cups cubed butternut squash (about 1/2 a medium-sized butternut squash, or a little over a pound)
- 1 - 18oz. can black beans, drained, rinsed, then drained again
- 3/4 cup corn (frozen or fresh)
- salt and freshly ground pepper, to taste
- 2 cups shredded Tex Mex cheese blend, divided
- 8 medium-sized flour tortillas
- For topping: sour cream, sliced avocado, sliced green onions, and cilantro
In a food processor, combine tomato sauce, chipotle peppers, adobo sauce, yogurt, 2 cloves minced garlic, and chili powder, and whir together until well blended. Set enchilada sauce aside.
Preheat oven to 350F. In a large skillet, heat olive oil over medium heat. Add onion and remaining 2 cloves of minced garlic, and cook until soft, about 5 minutes. Add squash, cover skillet, and continue cooking (stirring occasionally) until fork-tender, about 8 minutes. Reduce heat to low, then add beans, corn, salt and pepper, and 1 cup of enchilada sauce. Stir until heated and combined, then remove from heat.
Grease a 9x13-inch baking dish, then smear the bottom of the dish with 3/4 cup of enchilada sauce. Scoop 3/4 cup of squash mixture into one of the flour tortillas, then sprinkle 1 tablespoon of cheese on top, roll up, and place seam-side down into the baking dish. Repeat with the remaining tortillas, using up all of the squash mixture.
Pour remaining enchilada sauce over top, and sprinkle with remaining cheese. Bake for 25 - 30 minutes, or until cheese is bubbling. Top with sour cream, sliced avocado, green onions, and cilantro. Enjoy!
Recipe Source: Ambitious Kitchen