Squash Enchiladas Covered in Black Bean Sauce
Transform your weeknight dinner routine with these vibrant and satisfying Squash Enchiladas Covered in Black Bean Sauce! This plant-based masterpiece features tender, oven-roasted butternut squash wrapped in soft corn tortillas, all smothered in a rich, homemade black bean sauce infused with garlic, lime, and warm spices. The hint of caramelization on the squash pairs beautifully with the smooth and earthy sauce, creating a perfect balance of flavors that’s both hearty and wholesome. Ready in just an hour and packed with fiber and plant protein, this recipe is ideal for vegans and vegetarians seeking a bold and flavorful meal. Garnish with fresh cilantro and a dollop of vegan sour cream for an irresistible finishing touch. Perfect as a comforting main dish or a showstopper for Meatless Monday, these enchiladas are bound to become a family favorite!
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Recipe Information
Ingredients
- 3 cups (peeled and cubed) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 8 pieces corn tortillas
- 2 cups black beans (canned, rinsed and drained)
- 1.5 cups vegetable broth
- 2 pieces garlic cloves
- 0.5 teaspoons onion powder
- 1 tablespoon lime juice
- 0.25 cups cilantro (optional, for garnish)
- 0.5 cups vegan sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ground cumin, chili powder, and half a teaspoon of salt. Toss to coat evenly.
Roast the squash for 25-30 minutes, or until tender and lightly caramelized, flipping midway.
While the squash roasts, prepare the black bean sauce: In a medium saucepan over medium heat, combine the black beans, vegetable broth, garlic cloves, onion powder, and the remaining 0.5 teaspoon of salt. Bring to a simmer and cook for 10 minutes.
Carefully transfer the black bean mixture to a blender and blend until smooth. Stir in the lime juice and set aside.
Once the squash is roasted, divide it evenly among the tortillas. Roll each tortilla tightly into an enchilada and place them seam-side down in a baking dish.
Pour the black bean sauce over the enchiladas, ensuring they are completely covered.
Bake the enchiladas in the oven at 375°F (190°C) for 15 minutes, or until heated through.
Remove from the oven and garnish with chopped cilantro and a dollop of vegan sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 9.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2881 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
