Butternut Squash e Black Bean Enchiladas com Mango-salsa do abacate

Toda vez que vou ao supermercado, Estou tentado a comprar uma outra abóbora. Em seguida, ele se senta na cozinha enquanto eu debater o que fazer com ele. Outra sopa? Um prato? Asse-o? Mash-lo? Nunca pode haver receitas suficientes que usam abóbora. Então, aqui é outro.

I decided to make enchiladas and instead of putting vegan cheese inside them, fill them with creamy mashed butternut squash and black beans. It’s a much healthier and more filling choice. I even added some zucchini to up the vegetable factor and for some texture (and because I have to have something green in my food or it just doesn’t feel right). I did add a bit of Daiya Pepperjack shreds to the top of the enchiladas but it would have tasted just as good without it. I have been using vegan cheese less and less because I like to let the flavors of the food shine through.

The enchiladas were 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!

On the side, I served a delicious mango-avocado salsa. Sweet mango, creamy avocado, crunchy cucumber and spicy jalapeno combine to make the most amazing dish that is bright and colorful and packed with flavor. The salsa makes a great side dish for lots of meals or would be refreshing all on it’s own.

My Butternut Squash and Black Bean Enchiladas with Mango-Avocado Salsa is a healthy, filling and decadent dinner. Desfrutar!

Butternut Squash e Black Bean Enchiladas

Ingredientes
1 abóbora, descascada e cortada em cubos
1 Tbs. azeite
½ large red onion, em cubos
1 serrano chile, sem sementes e picados
2 dentes de alho, picado
1 abobrinha, em cubos
1-15oz. can of black beans, escorrido e enxaguado
1 TSP. cominho em pó
1 TSP. chile em pó
Sal e pimenta a gosto
Água
Spray de cozinha
6 gluten-free flour tortillas
Vegan cheese shreds, opcional
2 tomates, chopped
3 Tbs. coentro fresco, chopped

Instruções
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, sobre 15 atas.

Heat the oil in a skillet and sauté the onion until softened about 5 atas. Adicione a pimenta chile, garlic and zucchini and cook until softened and tender, sobre 4 atas.

Add the beans to the skillet. Misture o cominho, chile em pó, sal e pimenta. Adicionar 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, adicione mais água.

When the squash is tender, mash it in the post. Fold most of the bean mixture into the squash, reserving some sauce.

Pré-aqueça o forno a 375 graus. Spray a 9 x 13 casserole dish with cooking spray. Spoon some of the remaining bean sauce into the dish. Take a tortilla and place about 3 Tbs. of the black bean-squash mixture in the middle. Roll the tortilla up and place seam side down in the casserole dish. Repita com o outro 5 tortillas. Pack them tightly into the dish. Pour the remaining bean sauce on top of the rolled tortillas. Sprinkle with vegan cheese shreds, se se desejar.

Asse por 25 minutes until the tortillas are browned and the cheese, se estiver usando, is melted. Remove from the oven and top the enchiladas with chopped tomatoes and cilantro.

Serve the enchiladas while hot with a side of the Mango-Avocado Salsa.

Mango salsa do abacate

Ingredientes
1 large mango, peeled and diced
2 large plum tomatoes, em cubos
1 pepino, sem sementes e cortadas em cubos
¼ cebola roxa grande, picado
1 Tbs. fresh jalapeno, sem sementes e picados
¼ colher de chá. Sal kosher
¼ colher de chá. cominho em pó
¼ colher de chá. pimenta preta
Zest e suco de 1 cal
1 abacate
2 Tbs. coentro fresco, chopped

Instruções
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. Junte o coentro. Serve immediately with the enchiladas.

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

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