Ingredients
-
1
-
1
-
2 1/2
-
-
1
-
3
-
1
-
10
-
1 1/2
-
1/4
-
1
-
1/2
-
1/4
-
8
-
1
Directions
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!,,Yup, Im pretty enchilada obsessed and this meatless version did not disappoint. Chicken Enchiladas is usually my go-to, but when I want to go meatless these are delish. For a vegetarian summer option, these Vegetarian Zucchini Enchiladas are also wonderful!,Homemade Guacamole,Cilantro Lime Cauliflower Rice,Cilantro Lime Rice,Latin Yellow Rice,Fiesta Lime Rice,Chicken Enchiladas,Low Carb Zucchini Chicken Enchilada Roll Ups,Chicken and White Bean Enchiladas with Salsa Verde,Rotisserie Chicken Enchilada Skillet,Chicken Enchilada Soup
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Steps
|
1
Done
|
Place 1/4 Cup Enchilada Sauce on the Bottom of a Large Baking Dish |
|
2
Done
|
Heat Olive Oil Over Medium-High Heat in Large Skillet. Add Onions, Garlic, and Jalapeno and Cook 2-3 Minutes Until Onions Become Translucent and Garlic Is Fragrant. |
|
3
Done
|
Add Cubed Butternut, Rotel Tomatoes, Black Beans, Water, Cilantro, Cumin and Chili Powder and Season With Salt and Pepper to Taste. Cover and Cook Over Medium-Low Heat, Stirring Occasionally, Until the Squash Is Tender, About 30 to 35 Minutes. |
|
4
Done
|
Place About a Generous 1/3 Cup Filling in the Center of Each Tortilla and Roll, Place on the Baking Dish Seam Side Down. Repeat With the Remaining Filling. |
|
5
Done
|
Top With Remaining Enchilada Sauce and Cheese and Bake, Covered With Foil Until Hot and the Cheese Is Melted, About 10 Minutes. Top With Scallions and Eat With Sour Cream If Desired. |
