Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce
Healthful vegetarian butternut squash dark bean enchiladas having a delicious chipotle greek yogurt sauce. These enchiladas are filled with protein! Dare I say greatest vegetarian enchilada formula ever?
So you guys know I’m obsessed with baking, right? Basically most of my cupboards are stocked with every type of flour you can imagine. I usually come with an endless supply of ripe bananas for bread, fruit for mixing into muffins, and undoubtedly peanut butter for when I’m craving a quick flourless cookie
The complete point of that small story was to inform you that I am baking too much… well, if there is such a thing. Personally i think like I want some good healthful dinner recipes in order that I don’t maintain drinking protein shakes and producing coconut flour pancakes for dinner.
That’s where these bad youngster veggie enchiladas can be found in.
Many of you earn my pumpkin enchiladas , and while COMPLETELY awesome, they aren’t vegetarian-friendly. Therefore my weekend mission became to make a fresh favorite meatless enchilada recipe. These were created, and I must say they are seriously SO good. In addition they’re also fairly easy to create, freezer-friendly, and proteins packed. So many wins there.
I actually think I possibly could eat these every day using a big dollop of creamy awesome guac. The butternut squash dark bean enchiladas combo can be incredible as well as the chipotle greek yogurt sauce is definitely creamy but with a hint of spice. Mmmm hmmm. I wouldn’t dare neglect serving these using 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 non-fat ordinary 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 easily black beans, rinsed and drained
3/4 cup fresh or frozen lovely corn
Salt and pepper, to taste
2 cups shredded low fat Colby jack parmesan cheese, plus more if you want
12 corn tortillas
extra greek yogurt, cilantro, avocado, and green onions, for topping
Preheat oven to 350 degrees F. Apply 9×13 inch cooking pan with nonstick 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 easy. Place in the fridge to thicken it up.
Heat essential olive oil over medium heat in large skillet. Add garlic clove and diced onions and saute until garlic clove turns into fragrant (about 1 min). Add cubed butternut squash, mix, and cover for about 8 moments or until fork sensitive, 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 cook. Once squash is definitely fork tender, transfer to huge bowl and add black beans, corn, and in 1 cup of prepared enchilada sauce; mix to combine.
To assemble enchiladas: Add 3/4 glass enchilada sauce to bottom of a 9×13 inch pan and pass on around. Warm tortillas in microwave for 30 seconds in order that they are better to roll-up. If you find them hard to roll, I would recommend dipping each tortilla inside a bit of the enchilada sauce; this will make it much easier to roll and add taste, too! Add about 1/2 cup of the butternut squash & dark bean filling to each tortilla and 1 tablespoon of mozzarella cheese. Roll each tortilla up and place seam part down in baking pan. Pour remaining enchilada sauce over the top along with remaining cheese.
Bake for 25-35 moments or until mozzarella cheese is melted and the sides of tortillas commence to turn a good golden brown. Top with extra greek yogurt, avocado slices, cilantro, and green onions, if preferred. Makes 6 servings – 2 enchiladas each.
You usually will get cubed butternut squash at Trader Joe’s; it’s much easier than cubing it yourself. Also, feel free to use sweet potatoes instead.
These enchiladas are keeeeelling me! I really like butternut squash and black beans, and it’s really been much too longer since I’ve loved a good encho. Coooome to momma!
Will totaly do the same next time.
Was really too spicy (and I’m south american taking in spicy food).
Beside that, the formula was really good.
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