Make Vegetarian Black Bean Enchiladas, Sweet And Spicy

• Food: Vegetarian Black Bean Enchiladas

• Writer: Alice

• Content-Type: Food Blog

On chilly fall nights, we enjoy curling up with these vegetarian black bean enchiladas. Their filling is a butternut squash, black bean, and onion mixture that is both sweet and spicy.

I feel like nice vegetarian black bean enchiladas are usually hard to find on restaurant menus. So frequently, vegetarian enchiladas look like cheese bombs on a plate, or enchiladas are only available with chicken.

Now, if I have a yearning for enchiladas, I make this vegetarian version from the “Winter Squash” chapter of our first cookbook instead of eating out. The enchiladas are still spicy and filling while being thinner than typical restaurant versions. Cooking time!

These vegetarian black bean enchiladas have recently evolved into one of our favorite wintertime meals. The epitome of comfort food is the spicy, gooey tortillas and substantial veggie filling.

This fall, I highly recommend giving them a try. But first, my top enchilada cooking advice: Only the enchiladas’ centers, leaving the tortilla edges exposed, should be covered with enchilada sauce.

This will give you a great contrast between the moist, juicy middle and the crispy, dry edges of the dish.

COMPONENTS OF VEGETARIAN BLACK BEAN ENCHILADAS

These vegetarian enchilada recipes are rather easy to create in contrast to some others. Roasted butternut squash, braised black beans, and scallions are combined in the filling (although I think sweet potatoes would be delicious as well).

With this smoky homemade enchilada sauce, wrap it in corn tortillas. Adding cheese on top is optional. Please note that the recipe below includes a vegan variant; if you are dairy-free, feel free to omit the cheese. The version seen below is not vegan.

SERVING SUGGESTIONS FOR VEGETARIAN BLACK BEAN ENCHILADAS

These sweet and spicy enchiladas are full and tasty enough to make a fulfilling meal without a lot of sides, so we sometimes enjoy them on our own.

However, if we’re entertaining or serving a large group, I’ll serve them with my Mexican street corn salad, cilantro-lime rice, cauliflower rice, or spiced quinoa. Additionally, you could serve tortilla chips for dipping or drizzle any of the sauces listed below on top of them!

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

Enjoy!

VEGETARIAN BLACK BEAN ENCHILADAS

The filling of butternut squash and black beans is used to make these delectable vegetarian enchiladas. Ideal for a warm autumnal dinner!

INGREDIENTS

FILLING:

• 2 teaspoons extra-virgin olive oil
• 2 cups cubed butternut squash
• 1/3 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 ENCHILADAS 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. Set the oven to 400°F. Use parchment paper to cover a baking sheet.
2. Creating the filling On the baking sheet, distribute the cubes of butternut squash. Sprinkle with salt and pepper and drizzle with olive oil before tossing to mix. Roast for about 25 minutes, or until golden brown. Add the scallions and black beans to the bowl with the roasted squash.
3. Creating the sauce Warm up the olive oil in a medium skillet over a medium flame. Tomato sauce, garlic, and adobo sauce should be added. Stirring often, let simmer for about 5 minutes.
4. Spread 2 tablespoons of the tomato sauce on the bottom of a 9×13-inch baking dish. Put about a half cup of the mixture, a tablespoon of sauce, and some cheese on the corn tortillas. Place each tortilla seam-side down in the baking dish after rolling it.
5. The remaining cheese and jalapeno slices should be added before pouring the remaining sauce over the enchiladas. Bake for 20 minutes while covered. When the cheese is bubbling, remove the top and bake for a further five minutes.
6. Slices of avocado, lime, and fresh cilantro should be added to the dish.

NOTES

Option for vegans: Omit the cheese and serve the enchiladas with vegan sour cream that has been blended with a splash of lime.