Vegetarian Squash and Black Bean Enchiladas: Week 3 November 2019

Prep Time: 10 mins   Total Time: 40 mins   Serves: 6

Ingredients:   resource from

1 tablespoon extra-virgin olive oil

 1 small red onion — diced

 3 1/2 cups 1/2-inch-cubed butternut squash — about 1 small, 1 1/2-pound squash

 3 cloves garlic — minced (about 1 tablespoon)

 1 1/2 teaspoons ground chipotle chili powder — reduce to 1 or 1/2 teaspoon if sensitive to spice

 1/2 teaspoon ground cumin

 1/2 teaspoon kosher salt

 1/4 teaspoon black pepper

 1 15-ounce can Black Beans, rinsed and drained

 1 10-ounce can red enchilada sauce — or 1 1/4 cups homemade red enchilada sauce

 3/4 cup freshly grated sharp cheddar — Monterey jack, pepper jack, or similar cheese

 6 taco-sized — about 8-inch whole wheat tortillas 

 Optional — for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt 


Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.

Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes. Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.

Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese. Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

Note: you can purchase red enchilada sauce or you can make the recipe below.

Red Enchilada Sauce


3 Tbsp vegetable broth (or sub water or neutral oil, such as avocado)

1 cup white or yellow onion (chopped)

4 cloves garlic (peeled and smashed)


7 mild dried chilies (such as New Mexico (our preferred), Ancho, or Guajillo)

1-2 dried arbol chilies (stems removed (for heat // add more or less to adjust spice level)

2 cups vegetable broth (or store-bought - we like Imagine brand // or sub water)

1 cup water


1/4 cup tomato paste

1 tsp ground cumin

1 tsp ground smoked paprika

1/2 tsp sea salt (plus more to taste)

1 tsp dried oregano (Mexican oregano if possible // optional)


Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.

Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.

Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.

Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).

Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.