These enchiladas are so good – crispy tortillas filled with creamy squash, bites of zucchini and black beans in a zippy black bean sauce topped with fresh tomatoes and cilantro. Yum!
Butternut Squash and Black Bean Enchiladas [Vegan, Gluten-Free]
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 large red onion, diced
- 1 Serrano chile, seeded and minced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 15 ounce can of black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- Salt and pepper to taste
- Cooking spray
- 6 gluten-free flour tortillas
- Vegan cheese shreds, optional
- 2 plum tomatoes, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 large mango, peeled and diced
- 2 large plum tomatoes, diced
- 1 cucumber, seeded and diced
- 1/4 large red onion, minced
- 1 tablespoon fresh jalapeño, seeded and minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Zest and juice of 1 lime
- 1 avocado
- 2 tablespoons fresh cilantro, chopped
- Place the butternut squash cubes into a pot and fill with water to just cover the squash. Bring to a boil and cook until the squash is fork tender, about 15 minutes.
- Heat the oil in a skillet and sauté the onion until softened about five minutes. Add the chile pepper, garlic and zucchini and cook until softened and tender, about four minutes.
- Add the beans to the skillet. Mix in the cumin, chile powder, salt and pepper. Add 1 cup of water to the pan and mix to create a loose sauce. Let cook on low heat until the squash is ready. If the sauce dries up, add more water.
- When the squash is tender, mash it in the post. Fold most of the bean mixture into the squash, reserving some sauce.
- Preheat the oven to 375°F. Spray a 9 x 13-inch casserole dish with cooking spray. Spoon some of the remaining bean sauce into the dish. Take a tortilla and place about 3 tablespoons of the black bean-squash mixture in the middle. Roll the tortilla up and place seam side down in the casserole dish. Repeat with the other five tortillas. Pack them tightly into the dish. Pour the remaining bean sauce on top of the rolled tortillas. Sprinkle with vegan cheese shreds, if desired.
- Bake for 25 minutes until the tortillas are browned and the cheese, if using, is melted. Remove from the oven and top the enchiladas with chopped tomatoes and cilantro.
- Combine all the ingredients except for the avocado and cilantro in a large bowl. Let stand a few minutes for the flavors to blend.
- When you are close to serving, cut the avocado in half and remove the pit. Run cool water over the avocado halves. This will stop them from browning. Remove the avocado from the skin and thinly slice. Add the slices to the salsa. Stir in the cilantro. Serve immediately with the enchiladas.