Candices Butternut Squash Enchiladas Recipes

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BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

BUTTERNUT SQUASH BLACK BEAN ENCHILADAS



Butternut Squash Black Bean Enchiladas image

Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.

Provided by Minimalist Baker

Categories     Entree

Time 1h15m

Number Of Ingredients 17

3 cups cubed butternut squash*
1 Tbsp avocado oil or coconut oil
1/4 tsp sea salt and black pepper ((divided))
1 15-ounce can black beans ((slightly drained))
1/2 tsp ground cumin ((divided))
7-9 white or yellow corn tortillas
1 Tbsp avocado oil or coconut oil
3 cloves garlic minced ((3 cloves yield ~1 1/2 Tbsp))
1 15-ounce can tomato sauce
1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
1/2 cup water
Sea salt and black pepper ((to taste))
1-2 Tbsp coconut sugar ((or sub maple syrup))
Red onion, diced
Ripe avocado, sliced
Fresh cilantro, chopped
Toasted pumpkin seeds

Steps:

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
  • In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
  • Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
  • Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
  • Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
  • Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
  • Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
  • Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
  • Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
  • Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
  • Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  • I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Nutrition Facts : ServingSize 1 enchiladas, Calories 159 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 4.3 g, Sodium 500 mg, Fiber 5.2 g, Sugar 5.7 g

ROASTED BUTTERNUT SQUASH AND SAUSAGE ENCHILADAS



Roasted Butternut Squash and Sausage Enchiladas image

Add a fall favorite to classic enchiladas for a whole new Mexican night experience. Butternut squash adds nutrition and heartiness to the Mexican recipe.

Provided by BHG Test Kitchen

Time 55m

Number Of Ingredients 7

1 recipe Easy Enchilada Sauce
12 ounce peeled, seeded butternut squash cut into 1/2-inch cubes (2 1/2 cups)
12 ounce uncooked bulk Italian sausage
1 clove garlic, minced
12 6 inch corn tortillas, warmed
1.5 cup shredded Monterey Jack cheese or sharp cheddar cheese (6 ounces)
Chopped fresh cilantro and Mexican crema or sour cream (optional)

Steps:

  • Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat.
  • Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.
  • Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas.
  • Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.

Nutrition Facts : Calories 510 kcal, Carbohydrate 35 g, Cholesterol 68 mg, Protein 20 g, SaturatedFat 12 g, Sodium 1167 mg, Sugar 6 g, Fat 33 g, UnsaturatedFat 18 g

VEGETARIAN BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Vegetarian Butternut Squash and Black Bean Enchiladas image

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!

Provided by Gina

Categories     Dinner

Time 1h30m

Number Of Ingredients 17

1 cup red enchilada sauce (homemade or canned)
1 tsp olive oil
2 1/2 cups peeled butternut squash (cut 1/2-inch-dice)
salt and pepper (to taste)
1 small onion (diced)
3 cloves garlic (minced)
1 jalapeno (seeded and diced)
10 oz can Rotel tomatoes with green chilies
1 1/2 cups reduced sodium canned black beans (rinsed and drained)
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions (for garnish)
reduced-fat sour cream (for serving (optional))

Steps:

  • Preheat the oven to 400°F.
  • Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 enchilada, Calories 185 kcal, Carbohydrate 29 g, Protein 13 g, Fat 6 g, Cholesterol 7.5 mg, Sodium 864 mg, Fiber 13 g, Sugar 2 g

CANDICE'S BUTTERNUT SQUASH ENCHILADAS



Candice's Butternut Squash Enchiladas image

Butternut squash enchiladas, vegetarian-friendly.

Provided by Hustlerose

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

1 butternut squash - peeled, halved lengthwise, and seeded
¼ cup vegetable oil for frying, or as needed
12 corn tortillas
1 (28 ounce) can enchilada sauce
½ teaspoon ground cinnamon
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ (15 ounce) can black beans, rinsed and drained
⅓ cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese

Steps:

  • Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
  • Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
  • Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
  • Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 58.9 g, Cholesterol 21.8 mg, Fat 12.5 g, Fiber 10.7 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 829.8 mg, Sugar 5 g

CANDICE'S BUTTERNUT SQUASH RAVIOLI



Candice's Butternut Squash Ravioli image

This ravioli dish is impressive and surprisingly not difficult to make. Although it does take some time to assemble everything, it is well worth it! You can add freshly grated Parmesan cheese to ravioli before serving.

Provided by Dice

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 10

Number Of Ingredients 13

1 butternut squash, halved and seeded
½ cup bread crumbs
¼ cup brown sugar
¼ cup grated Parmigiano-Reggiano cheese
1 egg
1 teaspoon almond extract
1 (16 ounce) package wonton wrappers
1 egg white
¼ cup olive oil
¼ cup finely diced pancetta
½ cup sweet corn
½ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

  • Place butternut squash in a microwave-safe dish; cook in microwave until soft, about 15 minutes on 70 percent. Spoon the squash meat into a bowl and mash until smooth; allow to cool slightly, about 15 minutes.
  • Stir bread crumbs, brown sugar, Parmigiano-Reggiano cheese, egg, and almond extract into cooled squash until smooth.
  • Spoon 1 teaspoon squash mixture in the center of half of the wonton wrappers. Brush the outer edges of each wrapper with egg white and top with another wonton wrapper, pressing the edges together to seal each ravioli.
  • Bring a large pot of salted water to a boil; cook 3 to 4 ravioli at a time in the boiling water until cooked through and floating on top of water, 3 to 4 minutes. Remove cooked ravioli with a slotted spoon and transfer to a serving bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir pancetta in hot oil until browned, about 5 minutes. Add corn, thyme, salt, and pepper; cook and stir until warmed, 2 to 3 minutes. Pour pancetta mixture over ravioli.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 51.5 g, Cholesterol 27.5 mg, Fat 9.7 g, Fiber 3.8 g, Protein 8.9 g, SaturatedFat 2.1 g, Sodium 384.2 mg, Sugar 8.8 g

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE



Butternut Squash Enchiladas With Tomatillo Sauce image

This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.

Provided by Zetty66

Categories     Vegetable

Time 1h55m

Yield 2-3 enchiladas, 6-8 serving(s)

Number Of Ingredients 16

1 lb tomatillo
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 jalapeno, sliced
1 tablespoon sugar
1/2 teaspoon black pepper
1/3 cup butter
4 tablespoons flour
1 medium butternut squash (2 pounds)
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup yellow onion, diced
1/2 cup fresh corn, uncooked (frozen okay)
3 cups monterey jack cheese, grated
1 dozen corn tortilla

Steps:

  • TO PREPARE THE SAUCE:.
  • Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
  • Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
  • Transfer to saute pan and simmer over med-low heat.
  • Stir in sugar and pepper.
  • In a small saucepan melt the butter and whisk in the flour to make a roux.
  • Add roux to sauce for desired thickness, salt to taste.
  • Set aside.
  • TO PREPARE THE SQUASH FILLING:.
  • Preheat oven to 400 degrees.
  • Cut squash in half lengthwise to clean out seeds.
  • Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
  • Let cool and spoon out meat (can be done a day ahead).
  • Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
  • Mix in squash and corn and set aside.
  • TO ASSEMBLE ENCHILADAS:.
  • Quickly dip the tortillas in some of the enchilada sauce to soften them.
  • Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
  • Repeat, placing enchiladas side by side until baking dish is full.
  • Top enchiladas with sauce and a little cheese.
  • Bake at 350 degrees for 15-20 minutes.

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