Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash.

Ingredients

Serves: 6-7 Time: 50 minutes

Enchiladas Sauce

• 3 Tbs flour (or gluten-free flour)
• 2 Tbs chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• (2) 8 oz. cans tomato sauce
• 1/4 cup vegetable broth
• 1 tsp apple cider vinegar

Roasted Butternut Squash Enchiladas

• 3 cups butternut squash, small cubed
• 1 small red bell pepper, diced
• 1/2 large yellow onion, diced
• 1 Tbs Olive Oil
• 1 tsp. salt
• 1/2 tsp black pepper
• 1 cup sour cream (dairy or non-dairy)
• 2 Tbs chipotle peppers in adobo sauce, minced
• 1 (15 oz.) can black beans, drained
• 12-14 corn tortillas
• 1 cup shredded mexican blend or cheddar cheese (dairy or non-dairy)

Directions

1. Preheat the oven to 400ºF
2. Prepare your squash, bell pepper, and onion. Lightly toss in olive oil, salt, and pepper and spread out on a baking tray.
3. Roast the vegetables for about 20-25 minutes.
4. Meanwhile, begin preparing your sauce by whisking together the flour and spices in a small mixing bowl.
5. In a medium saucepan, heat a splash of water or olive oil on medium-high heat.
6. Add in the flour mixture, keeping the vegetable broth and tomato sauce close by.
7. As the flour gets lumpy, whisk continuously and gradually pour in the vegetable broth.
8. Continue breaking up the flour mix, full adding in the broth, and then tomato sauce.
9. Simmer the sauce for 5 minutes, whisking continuously.
10. In a large bowl, combine the sour cream, black beans, and minced chipotle pepper.
11. Remove the vegetables from the oven and combine them in the bowl with the chipotle peppers and beans. Coat completely with a spatula.
12. In a 9 x 13-inch baking pan or another deep pan, lightly coat the bottom of the pan with about 1/2 cup of the enchilada sauce.
13. Add about 1/4 cup of the veggie bean mix into a tortilla, roll it up and add it to the pan with the fold side on the bottom of the pan. Repeat until the mixture and tortillas have been used and the pan is fully lined.
14. Top the enchiladas with the remainder of the sauce and cheese, place in the oven and bake for 15-20 minutes or until the tortillas are lightly crisp and the mixture is bubbling.
15. Serve hot with minced cilantro and lime juice if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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