Butternut Squash and Black Bean Enchiladas {Vegan}
Enchiladas have become a favorite of mine since going vegan. Using oven-roasted butternut squash really brought out both flavor and sweetness in this version. Canned diced tomatos and black beans make this a really affordable dish as well!
Ingredients
- 1 Tbl Olive Oil
- 1 Small Onion diced
- 2 C Roasted Butternut Squash diced
- Salt & Pepper to taste
- 1 15 oz. Can of Diced Tomatos with juice
- 1 C Black Beans drained and rinsed
- 1 bag Minute Rice Multi-Grain Medley
- 1 C Vegetable Broth
- 12 Corn Tortillas I used two per enchilada
- 1 15 oz. Can of Mild Enchilada Sauce
- Vegan mexican shredded cheese
- Green Onions for garnish
Instructions
- Preheat oven to 425 degrees.
- In a 9x13 glass pan, add 3/4 can of the enchilada sauce. Reserve the rest.
- In a saute pan, add 1 Tbl of oil and the chopped onions. Saute until translucent.
- Chop the previously roasted butternut squash. Be sure to season the squash well with salt, pepper and a touch of olive oil. I did these the night before.
- Add to the onions and heat through.
- Drain and rinse the black beans and add to the pan.
- Empty the contents of the portioned bag of rice into 1 C of vegetable stock until boiling. Reduce heat and simmer for 10 minutes covered. Allow to sit uncovered until ready for assembly. I really love this blend of brown, red and wild rice with quinoa. It's relatively new to the market, but also comes in portioned microwave cups.
- Add the cooked rice and the tomatos to the squash mixture. Heat through.
- Season with more salt and pepper, if needed.
- Using two corn tortillas at a time, roll 2 Tbl or so of the mixture into the center and roll tightly.
- Place, seam side down onto the enchilada sauce in the glass pan. Continue to roll until all six are done. Top with some of the remaining filling, shredded cheese and sauce. Garnish with green onions.
- Bake for 30 minutes or until hot and bubbly. Serve warm.
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