Every time I go to the supermarket, I’m tempted to buy another butternut squash. Then it sits in the kitchen while I debate what to do with it. Another soup? A side dish? Roast it? Mash it? There can never be enough recipes that use butternut squash. So here is another one.
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. Enjoy!
Butternut Squash and Black Bean Enchiladas
1 butternut squash, peeled and cubed
1 Tbs. olive oil
½ large red onion, diced
1 serrano chile, seeded and minced
2 cloves garlic, minced
1 zucchini, diced
1-15oz. can of black beans, drained and rinsed
1 tsp. ground cumin
1 tsp. chile powder
Salt and pepper to taste
6 gluten-free flour tortillas
Vegan cheese shreds, optional
2 plum tomatoes, chopped
3 Tbs. 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 5 minutes. Add the chile pepper, garlic and zucchini and cook until softened and tender, about 4 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 degrees. 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. Repeat with the other 5 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.
Serve the enchiladas while hot with a side of the Mango-Avocado Salsa.
Mango Avocado Salsa
1 large mango, peeled and diced
2 large plum tomatoes, diced
1 cucumber, seeded and diced
¼ large red onion, minced
1 Tbs. fresh jalapeno, seeded and minced
¼ tsp. Kosher salt
¼ tsp. ground cumin
¼ tsp. black pepper
Zest and juice of 1 lime
2 Tbs. fresh cilantro, chopped
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.
The “V” Word: Say it. Eat it. Live it.