Butternut Squash and Black Bean Enchiladas with Lime Crema

Butternut Squash and Black Bean Enchiladas

with Lime Crema

GET RECIPES DELIVERED
dinner

Winter Recipes Comfort Foods High-Protein Gluten-Free Beans/Legumes Squash Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
740
FAT
17g
CARBOHYDRATES
137g
PROTEIN
33g

MAIN INGREDIENTS

  1. 8 oz butternut squash
  2. 1 can diced tomatoes
  3. 1 garlic clove
  4. 1 chipotle pepper in adobo sauce
  5. 1 lime
  6. 4 tbsp vegan sour cream
  7. 1 scallion
  8. 1 package cooked black beans
  9. 6 corn tortillas
  10. 1 jalapeno
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included

TOOLS

  • Baking sheet
  • Blender
  • 8x8 baking pan

INSTRUCTIONS

1
Roast the butternut
Preheat your oven to 400 °F. On a baking sheet, toss the butternut squash in 1 tbsp oil and season with salt and pepper. Roast until tender and slightly browned, about 23 to 25 minutes. Once the butternut is done remove it from the heat, but keep the oven on.
2
Salsa Roja
In a blender, combine the diced tomatoes, garlic, chipotle pepper, and 2 tsp of water. Puree on high until smooth. Season with salt and pepper.
3
Cool crema
Rinse and halve lime. Juice half of the lime into a bowl, and mix with the vegan sour cream. Cut the remaining half lime into wedges and set aside.
4
Mix the filling
Rinse, dry, and thinly slice the scallion. Place in a medium bowl. Drain and rinse the black beans and add to the bowl. Lastly, add the roasted butternut squash to the bowl and mix to combine. Season with salt and pepper.
5
Roll em’ up
Spread ¼ cup of the salsa roja on the bottom of an 8x8 baking dish. Assemble the corn tortillas on a large cutting board, by laying them out and topping them with about a ½ a cup of filling and 1 tbsp of salsa roja. Roll each tortilla up and place seam side down in the baking dish. Top the enchiladas with remaining salsa and cover the baking dish with foil. Bake for 15 minutes.
6
Serve
Rinse and dry the jalapeno and thinly slice. Top the enchiladas with sliced jalapeno, using more or less depending on your affinity for heat. Divide the enchiladas between your plates, and serve with the lime crema and lime wedges. Ole!