Spicy Butternut Squash Dark Bean Enchiladas with Chipotle Greek Yogurt Sauce
Healthful vegetarian butternut squash dark bean enchiladas having a delicious chipotle greek yogurt sauce. These enchiladas are packed with protein! Dare I say best vegetarian enchilada formula ever?
So you guys know I’m enthusiastic about baking, right? Essentially most of my cupboards are stocked with every type of flour you can imagine. I always come with an endless supply of ripe bananas for breads, fruit for combining into muffins, and of course peanut butter for when I’m craving a quick flourless cookie
The whole point of this little story was to inform you that I am baking too much… well, when there is such a thing. I feel like I need some good healthful dinner recipes in order that I don’t keep drinking protein shakes and producing coconut flour pancakes for supper.
That’s where these bad young man veggie enchiladas can be found in.
Many of you have made my pumpkin enchiladas , and while COMPLETELY amazing, they aren’t vegetarian-friendly. So my weekend mission became to create a brand-new preferred meatless enchilada formula. These were given birth to, and I have to say they’re seriously So excellent. In addition they’re also fairly easy to make, freezer-friendly, and proteins packed. So many wins there.
I actually think I could eat these every day using a big dollop of creamy great guac. The butternut squash dark 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 neglect serving these having a margarita because well, I really like booze. Just kidding!
You will need these butternut squash black bean enchiladas in your daily life right now. So obtain after it!
2 chipotle peppers in adobo sauce
3/4 cup nonfat simple greek yogurt
2 cloves garlic clove, minced or smashed
1 1/2 tablespoons chili powder
For the enchiladas:
4 mugs cubed butternut squash (a little over 1 pound)
1 – 15 oz can easily black beans, rinsed and drained
3/4 cup fresh or frozen special corn
Salt and pepper, to taste
2 cups shredded reduced fat Colby jack mozzarella 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. 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 plate of a food processor; procedure several times until even. Place in 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 becomes fragrant (about 1 min). Add cubed butternut squash, stir, and cover for about 8 mins or until fork sensitive, stirring occasionally to make sure squash doesn’t burn off. Add a few teaspoons of drinking water towards the skillet if necessary to help the squash cook. Once squash is certainly fork sensitive, transfer to large bowl and add black coffee beans, corn, and in 1 glass of ready enchilada sauce; stir to combine.
To put together enchiladas: Add 3/4 glass enchilada sauce to bottom of a 9×13 inch skillet and spread around. Warm tortillas in microwave for 30 secs in order that they are easier to roll-up. If you find them hard to roll, I recommend dipping each tortilla inside a little bit of the enchilada sauce; this will make it easier to move and add taste, as well! Add about 1/2 cup of the butternut squash & dark bean filling up to each tortilla and 1 tablespoon of mozzarella cheese. Move each tortilla up and place seam side down in cooking pan. Pour remaining enchilada sauce outrageous along with staying cheese.
Bake for 25-35 a few minutes or until cheese is melted and the edges of tortillas begin to turn a good golden brown. Best with extra greek yogurt, avocado pieces, cilantro, and green onions, if desired. Makes 6 portions – 2 enchiladas each.
You usually can find cubed butternut squash at Investor Joe’s; it’s easier than cubing it yourself. Also, feel free to use sweet potatoes instead.
These enchiladas are keeeeelling me! I love butternut squash and black beans, and it’s really been much too long since I’ve appreciated an excellent encho. Coooome to momma!
Will totaly do the same next time.
Was really too spicy (and I’m south american feeding on spicy meals).
Beside that, the recipe was really good.
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