Butternut Squash Black Bean Enchiladas with homemade chile red sauce taste exactly as good as they sound…off the chart delicious. It is amazing how much difference homemade sauce makes. It is healthy and tasty, and the spices give it a just made, fresh flavor, not at all like sauce from the jar.
If you are gluten free, be sure to use corn tortillas when preparing this dish. These enchiladas are vegan, vegetarian, gluten free and dairy free, but you would never know how healthy they are by the taste. So yummy.
Start your enchiladas by oven roasting the squash so that it can be baking while you prepare the red sauce. I am lazy, so I buy the butternut squash already cubed from Trader Joe’s. Drizzle with spices and olive oil and then get started on the red sauce. I only add a tablespoon of chile powder to the red sauce for a medium kick. If you like your sauce mild, cut that in half, or for a spicier flavor, add another teaspoon.
In place of dairy sour cream, I use the scrumptious garlic cashew creme–it adds to much to the overall flavor of the enchilada. This dish will be a hit, so you might want to think about doubling the recipe. They are also perfect to pack for lunch.
Place squash on baking sheet and drizzle with olive oil, salt, pepper and granulated garlic. Bake at 400 for 20 minutes
Saute onions, garlic and spices in pan for red chile sauce
Add tomatoes and vegetable broth
After allowing sauce ingredients to cool briefly, add to high speed blender and blend until almost completely smooth
Add baked squash, greens and beans to bowl and mix well
Spread red sauce on tortilla. Evenly distribute enchilada ingredients on 6 tortillas
Add leeks and drizzle cashew creme on the bean squash mix. Close up tortilla and turn seam side down
Bake at 350 degrees for 30 minutes
Serve with avocado and garlic cashew creme
Yummy Butternut Squash Black Bean Enchiladas with Homemade Red Sauce
Butternut Squash Black Bean Enchiladas
Ingredients
Homemade Red Chile Sauce
- 2 tbsp olive oil
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tbsp chili powder
- 14.5oz 1 can diced tomatoes
- 1/2 cup vegetable broth
- 2 tbsp maple syrup
Enchiladas
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp granulated garlic
- 1 can black beans, 14.5 oz, drained
- 1 cup mixed greens, i.e, spinach, kale, chard etc.
- 1/2 cup leeks, sliced
- 1 avocado sliced
- 6 tortillas (for gluten free, use corn tortillas)
Garlic Cashew Sauce
- 1 cup raw cashews
- 1 tsp sea salt
- 4 cloves garlic
- 1 cup water
- 1 tsp lemon zest
Instructions
Homemade Red Chile Sauce
- Saute onion and garlic in olive oil in pan for 4 minutes. Add spices, tomatoes and vegetable broth. Simmer for 5 minutes on low heat
- Allow tomato mix to cool slightly and pour into high speed blender. Add maple syrup and blend until almost totally smooth.
Enchiladas
- Place squash on baking sheet with silicon mat or parchment and drizzle with olive oil. Sprinkle salt, pepper and granulated garlic. Bake for 20 minutes at 400 degrees.
- Add black beans, mixed greens to bowl. When cooked, add butternut squash and mix well.
- To create each enchilada, spread 1 tsp red chile sauce on bottom of tortilla, add squash/bean mix, add sliced leeks and drizzle garlic cashew sauce
- Close each enchilada and place seam down in 9x13 pan. Spread remaining red chile sauce on top. Bake for 30 minutes at 350 degrees. Serve with avocado and garlic cashew sauce.
Garlic Cashew Creme
- Blend all ingredients in high speed blender until smooth.
Notes
Nutrition
What exactly is an enchilada? Read all about the history, here.
Tips for making Butternut Squash Black Bean Enchiladas
Start with the butternut squash so that it can be baking while you prepare the red sauce.
Adjust the chile powder to get the level of spicy that you prefer.
Add garlic cashew creme to the top of the enchiladas when you are ready to serve.
Enchiladas are perfect for left overs or packing for lunch.
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