Butternut Squash and Black Bean Enchiladas

When Fall weather rolls around, I always try different dishes with acorn/butternut squash, spaghetti squash, pumpkin etc.  This meatless version of the popular Enchilada dish is packed with healthy ingredients.  Butternut squash has a ton of health benefits; it’s low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are super high in fiber and protein and you have one healthy dish which is not only satisfying, it tastes awesome too! Make sure you rinse the black beans as the canned version is laden with sodium.  If you have the extra time of course, you could soak the beans overnight.  With the winter weather approaching there’s just so much out there that could be considered “comfort foods” and this dish was quite a hit in my kitchen this week.  It definitely has some heat and seasonings that mimic an authentic Mexican dish.  Although the ingredients are many, and the enchilada sauce is made separately, you could definitely take some short-cuts and go for the canned version.  So without further descriptions and stories, let’s get on with the recipe. 

• Time: 1hr
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Ingredients

• 1 cup red enchilada sauce (homemade or canned) – see below for homemade recipe
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2 inch-dice
• 1 small onion, diced
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced (I omitted this, as it had enough heat)
• 10 oz. can Rotel tomatoes with green chilies
• 1 1/2 cups reduced-sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb wholewheat flour tortillas
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional) 

Directions

1. Preheat the oven to 400deg F.  Place 1/4 cup enchilada sauce on the bottom of a large baking dish.  (See below for making home-made enchilada sauce.)
2. Heat olive oil over medium-high heat in large skillet.  Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
3. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste.
4. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30-50 minutes. 
5. To assemble – place about a generous 1/3 cup filling in the center of each tortilla and roll, place on baking dish seam side down. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes.  Top with scallions and eat with sour cream if desired. 

Enchilada Sauce

• 2 garlic clove minced
• 1-2 tbsp chipotle chilis in adobe sauce 
• 1 1/2 cups tomato sauce
• 1/2 tsp ground cumin 
• 3/4 cup fat free chicken broth
• Kosher salt and fresh ground pepper

Directions 

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.  To assemble, place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired. 

So here is what the finished dish looked like.  I served it with a side salad, and it was immediately satisfying, and comforting.  I hope you’ll give it a try.  You are bound to enjoy this dish and make it again and again. 

I’m bringing this to Angie’s Fiesta Friday, can’t wait to see what everyone else brings to the party.  Thanks to co-hosts, Margy and Jhuls for keeping the party in check.