Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce
Healthy vegetarian butternut squash dark bean enchiladas having a delicious chipotle greek yogurt sauce. These enchiladas are packed with protein! Dare I say greatest vegetarian enchilada recipe ever?
So you guys know I’m obsessed with baking, right? Basically most of my cupboards are stocked with all sorts of flour you can imagine. I always come with an endless supply of ripe bananas for loaf of bread, fruit for mixing into muffins, and of course peanut butter for when I’m craving a quick flourless cookie
The complete point of this little story was to inform you that I’ve been baking too very much… well, if there is such a thing. I feel like I want some good healthy dinner recipes so that I don’t keep drinking proteins shakes and making coconut flour pancakes for dinner.
That’s where these poor young man veggie enchiladas can be found in.
Many of you earn my pumpkin enchiladas , even though COMPLETELY awesome, they aren’t vegetarian-friendly. Therefore my weekend objective became to create a new preferred meatless enchilada formula. These were blessed, and I have to say they’re seriously SO good. Not to mention that they’re also fairly easy to create, freezer-friendly, and proteins packed. So many wins right there.
I actually think I could eat these every day with a big dollop of creamy cool guac. The butternut squash black bean enchiladas combo can be incredible and the chipotle greek yogurt sauce is certainly creamy but with a hint of spice. Mmmm hmmm. I wouldn’t dare ignore serving these with a margarita because well, I love booze. Just kidding!
You need these butternut squash dark bean enchiladas in your life right now. Therefore obtain after it!
2 chipotle peppers in adobo sauce
3/4 cup nonfat plain greek yogurt
2 cloves garlic, minced or smashed
1 1/2 tablespoons chili powder
For the enchiladas:
4 mugs cubed butternut squash (just a little over 1 pound)
1 – 15 oz can black coffee beans, rinsed and drained
3/4 cup fresh or frozen lovely corn
Salt and pepper, to taste
2 cups shredded reduced fat Colby jack cheese, plus more if you want
12 corn tortillas
extra greek yogurt, cilantro, avocado, and green onions, for topping
Preheat oven to 350 levels F. Spray 9×13 inch baking pan with non-stick cooking spray.
Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; procedure several times until clean. Put in place the refrigerator to thicken it up.
Heat essential olive oil over moderate heat in large skillet. Add garlic and diced onions and saute until garlic clove becomes fragrant (about 1 min). Add cubed butternut squash, mix, and cover for approximately 8 moments or until fork tender, stirring occasionally to ensure squash doesn’t burn off. Put in a few teaspoons of water to the skillet if necessary to help the squash make. Once squash is fork tender, transfer to large bowl and add in black coffee beans, corn, and in 1 cup of prepared enchilada sauce; stir to combine.
To assemble enchiladas: Increase 3/4 glass enchilada sauce to bottom level of a 9×13 inch pan and spread around. Warm tortillas in microwave for 30 seconds so that they are simpler to roll-up. If you discover them hard to move, I would recommend dipping each tortilla inside a bit of the enchilada sauce; this can make it much easier to move and add flavor, as well! Add about 1/2 glass from the butternut squash & black bean filling up to each tortilla and 1 tablespoon of mozzarella cheese. Move each tortilla up and place seam part down in baking pan. Pour staying enchilada sauce over the top along with staying cheese.
Bake for 25-35 a few minutes or until parmesan cheese is melted as well as the sides of tortillas commence to turn a nice golden brown. Top with extra greek yogurt, avocado slices, cilantro, and green onions, if desired. Makes 6 servings – 2 enchiladas each.
You usually can find cubed butternut squash at Trader Joe’s; it’s much easier than cubing it yourself. Also, feel free to make use of sweet potatoes instead.
These enchiladas are keeeeelling me! I really like butternut squash and black beans, and it’s been far too longer since I’ve enjoyed an excellent encho. Coooome to momma!
Will totaly carry out the same next time.
Was really too spicy (and I’m south american taking in spicy meals).
Beside that, the recipe was really good.
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