Butternut Squash Black Bean Enchiladas

PREP TIME | 20 mins | COOK TIME | 35 mins | TOTAL TIME | 1 hr 15 mins


3 cups cubed butternut squash
1 tablespoon grape seed oil, avocado oil or coconut oil
1/4 teaspoon sea salt & black pepper, divided
1 15-ounce can black beans, slightly drained
1/2 teaspoon ground cumin divided
7-9 white or yellow corn tortillas

1 tablespoon grape seed oil, avocado oil or coconut oil
3 cloves garlic, minced
1 15-ounce can tomato sauce
1 chipotle pepper in adobo sauce + 1 teaspoon adobo sauce
1/2 cup water or vegetable broth (for more flavour)
sea salt and black pepper to taste
1-2 tablespoons coconut sugar or maple syrup

TOPPINGS (optional)
Red onion, diced
Ripe avocado, sliced
Fresh cilantro, chopped
Toasted pumpkin seeds


1. Preheat oven to 400 degrees F and position a rack in the middle of the oven.

2. Add cubed butternut squash to a baking sheet and drizzle with 1 tablespoon oil and a pinch of each salt and pepper. Toss to coat.

3. Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also, reduce oven heat to 350 degrees F.

4. In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add 1 tablespoon oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.

5. Remove pan from heat and add tomato sauce, diced chipotle pepper, 1 teaspoon adobo sauce (plus more to taste), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered to prevent splattering.

6. Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savouriness, or coconut sugar for sweetness. Set aside.

7. Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.

8. Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup of the enchilada sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.

9. Wrap tortillas in damp paper cloth and microwave to warm to 30 seconds to make more pliable. Alternately place tortillas directly on oven rack for 1 minute to heat through.

10. Pour a bit of sauce into the bottom of 9×13 inch (3 quart or similar shaped) baking dish. Spread to coat.

11. Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should be plenty for 7-9 tortillas) then roll up tortilla.

12. Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped, then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges.

13. Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.

14. Recommend fresh lime juice, red onion, avocado and cilantro but these enchiladas are delicious even on their own. Leftover will keep covered in refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F oven for 15-20 minutes or until warmed through.

Courtesy of http://minimalistbaker.com/

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