Butternut Squash Enchiladas In Red Sauce
These vegetarian enchiladas are filled with butternut squash, spinach, black beans and Chèvre in a savory blend of Mexican spices topped with red sauce and melty cheese. A delicious meal any night of the week or for Meatless Monday.
Ingredients
- 2 TBSP olive oil
- 1 small yellow onion chopped
- 1/2 jalepeno diced and deseeded
- 2 tsp garlic minced
- 1 16 oz container butternut squash (or 3 cups) cubed into 1/2 inch pieces
- 1 tsp cumin
- 1 tsp chile powder
- salt
- pepper
- 5 oz spinach
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can red enchilada sauce divided
- 2 1/2 cups shredded Mexican cheese divided
- 2 oz Chèvre goat cheese
- 8 flour tortillas
- pepitas (optional topping)
Instructions
- Heat olive oil over medium high heat.
- Sauté onion, jalepeño and garlic for 2-3 minutes.
- Add in butternut squash. Reduce heat to medium low, stir and cover pan for about 7-8 minutes stirring occasionally. Add in spinach. Stir and cover an additional 2 minutes until spinach is wilted and butternut squash is fork tender but not mushy. Turn off heat.
- Stir in black beans, cumin, chile powder, salt, pepper and 1/4 cup enchilada sauce. Remove from heat and let cool.
- Preheat oven to 350° F.
- Add 1 cup shredded Mexican cheese to your cooled mixture.
- Spoon mixture into tortillas and dollop with crumbled Chèvre goat cheese.
- Roll into enchiladas in a 9” x 13” pan and cover with remaining enchilada sauce.
- Cover pan with foil and bake for 20 minutes.
- Remove foil after 20 minutes and sprinkle enchiladas with 1 1/2 cups shredded Mexican cheese.
- Bake additional 10 minutes uncovered until cheese is melty and enchiladas are hot through.
- Garnish with pepitas.
- Enjoy!