How to make Vegetarian Enchiladas with Black beans? (Sweet and Spicy Mix)

• Food: Vegetarian Enchiladas
• Writer: Lizzie Green
• Content-Type: Food Blog

On chilly fall nights, we love to curl up with these vegetarian enchiladas. Butternut squash, black beans, and scallions make up its filling, which is sweet and spicy.

There always appears to be a dearth of outstanding vegetarian enchiladas on restaurant menus, in my opinion. Frequently, you’ll only find chicken enchiladas or vegetarian enchiladas that look like a cheese explosion on a plate.

When I get an enchilada desire, I make this vegetarian enchilada recipe from the “Winter Squash” section of our first cookbook instead of eating out. It’s not as spicy as typical restaurant enchiladas, but it’s still tasty. Let’s get cooking!

These vegetarian black bean enchiladas have recently become one of our favorite cold-weather dinners. The rich veggie filling and spicy, gooey tortillas are the ideal comfort food.

I strongly encourage you to try them this fall, but before, here’s my #1 enchilada tip: Only cover the center of the enchiladas with enchilada sauce, leaving the tortilla edges uncovered.

You’ll get a lovely contrast between the soft, juicy portions and the crisped-up edges in the oven this way.

Ingredients for Vegetarian Enchiladas

These, unlike some vegetarian enchilada recipes, are really straightforward to prepare.

Roasted butternut squash, sautéed black beans, and scallions make up the stuffing (although I think sweet potatoes would be delicious as well). Smother it with this smoky homemade enchilada sauce and wrap it in corn tortillas.

If desired, top with cheese. Note: The vegan version is not shown here, but there is a vegan option in the recipe below, so if you’re dairy-free, feel free to skip the cheese.

Serving Suggestions for Vegetarian Enchiladas

We sometimes just eat these sweet & spicy enchiladas by themselves because they’re hearty and tasty enough to be a meal on their own! I’ll serve them with cilantro lime rice, cauliflower rice, spiced quinoa, or my Mexican street corn salad when we’re feeling sophisticated or feeding a crowd.

You may also serve them with any of the sauces listed below, as well as tortilla chips for dipping!

• Mango Salsa (Easy Mango Salsa)
• Salsa de Pineapple
• Best Guacamole
• Tomatillo Salsa
• Pico de Gallo

Enjoy!

Vegetarian Enchiladas

Butternut squash and black beans are loaded into these scrumptious vegetarian enchiladas. It’s ideal for a cosy autumn meal!

Ingredients

Filling:

• 2 teaspoons extra-virgin olive oil
• 2 cups cubed butternut squash
• ⅓ cup chopped scallions
• 1 cup cooked black beans, drained and rinsed
• Sea salt and freshly ground black pepper

Sauce:

• 2 teaspoons extra-virgin olive oil
• 1 (14-ounce) can of tomato sauce
• 1 garlic clove, minced
• 3 tablespoons adobo sauce from canned chipotles in adobo sauce
• Sea salt and freshly ground black pepper

For the enchilada assembly:

• 6-8 corn tortillas or homemade tortillas
• 2 cups grated white cheddar cheese
• 1 jalapeno, sliced
• serve with:
• Cilantro, for garnish
• Avocado slices
• Lime slices, on the side

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a baking sheet.
2. To make the filling: On a baking sheet, spread the butternut squash pieces out. Toss with a drizzle of olive oil and a sprinkling of salt and pepper to mix. Roast for about 25 minutes, or until golden brown. In a mixing dish, combine the roasted squash, onions, and black beans.
3. To make the sauce: Heat the olive oil in a medium skillet over medium heat. Combine the tomato sauce, garlic, and adobo sauce in a mixing bowl. Allow simmering for 5 minutes, stirring frequently.
4. Spread 2 tablespoons of tomato sauce on the bottom of a 9×13 inch baking dish. Assemble the corn tortillas by layering approximately 1/2 cup of the filling, a tablespoon of sauce, and a sprinkling of cheese on top. Each tortilla should be rolled and placed seam-side down in the baking dish.
5. Over the enchiladas, pour the remaining sauce and top with the remaining cheese and jalapeno slices. Cover and bake for 20 minutes. Remove the lid and bake for another 5 minutes, or until the cheese has melted and is bubbling.
6. Fresh cilantro, avocado slices, and lime slices are served on the side.

Notes

• Skip the cheese and serve the enchiladas with vegan sour cream and a squeeze of lime on the side as a vegan option.