Black Bean Butternut Squash Enchiladas
These corn enchiladas are stuffed with butternut squash and black beans and smothered in creamy smoky tomato sauce. As summer began, my friend Lisa raved about some enchiladas she’d made. I’d never made enchiladas before, and was curious so I asked for her recipe. I know I will make these again. In fact, they were so delicious that I’ll make them for Shabbos next time. Once you assemble all your ingredients, the actual time it takes to combine and make this recipe goes quickly. When you read this recipe, I think it sounds more complicated that it really is. As I said, I’d never made or eaten enchiladas before, and they came out great. I would really encourage you to try this one, because I was really happy with the outcome.
I was planning to use sweet potatoes and black beans as my filling. I happen to love that combination. Then I discovered I had no sweet potatoes, so I decided to substitute butternut squash cubes, instead. Since I had some in my freezer, and was using a can of drained black beans, my work was greatly reduced. No peeling, chopping, or baking. But you could also use dried beans and fresh butternut squash, if you want. I really loved the smoky tomato sauce with the hint of chipotle pepper. Just the right heat for me. Betayavon! Enjoy!
VEGAN GLUTEN FREE ENCHILADAS – thank you Lisa Kritz!
- 2 1/2 cups cubed butternut squash, can be fresh or frozen
- I 15.5-ounce can black beans, drained and rinsed, or two cups of dried black beans that were sorted, soaked, and cooked until soft, about two and a half hours
- 2 tablespoons olive oil
- 2 tablespoon lime juice, separated
- Salt and pepper, to taste
- 12 corn tortillas
- One 14.5-ounce box Pomi crushed tomatoes
- 1/8 cup olive oil
- 1-2 teaspoon ground smoked chipotle pepper, depending on the heat you like
- 1 tablespoon honey, stevia, agave, or coconut sugar, as you prefer
- 2 tablespoons water
- I cup cashews plus one tablespoon tamari sauce or liquid coconut aminos
- Pot with lid
- Glass Mixing Bowl and wooden spoon
- Food Processor
- Cookie Sheet
- 9″ X 13″ Baking Pan
- Measuring Spoons and Cups
Preheat the oven to 350°F. Cover the squash with water and bring to a boil. Then lower the light and simmer about 5 minutes. Drain the squash and return to the pot. Add the beans, oil, and 1 Tablespoon of lime juice. Mash until just a little chunky, then season with salt and pepper. Set the bean mixture aside.
Spread the corn tortillas out on a cookie sheet and heat in the oven until warm, about 2-3 minutes. Be careful they don’t get toasty and crisp, or they will crack when you try to roll them. Set aside, leaving the oven on.
Now it’s time to make the creamy smoky tomato sauce. Combine the tomatoes, oil, chipotle powder, honey, water, and the remaining Tablespoon of lime juice. Add salt and pepper.
Place cashews and tamari or liquid coconut aminos in food processor until it looks like the consistency of hummus. If it’s too thick, add water, a teaspoon at a time until it gets creamy. Combine with the tomato sauce, and you will have a nice creamy tomato sauce. The sauce is amazing, and would be good on gluten free pasta or anything with red sauce.
Lightly cover the bottom of a 13 x 9-inch baking dish with some of the tomato sauce. Dip each toasted tortilla in the tomato sauce, then spoon the bean mixture down the center and roll up. If the tortillas did get a bit crisp or crack, just dip them in a bit of sauce to soften them up and make them easy to roll. Arrange the filled tortillas in the baking dish seam-side down, cover with the remaining tomato sauce. Bake 30 minutes, or until the enchiladas are heated through. Serve warm.