butternut squash & black bean enchilada

A few weeks ago, my sister-in-law sent me a link to a vegetarian dish she prepared from Yummy Mummy Kitchen. Knowing that David and I were departing on the road of vegan-ism, she passed along the recipe for butternut squash & black bean enchiladas.  

Finally, after the holiday mayhem settled down, I found myself back in the kitchen tonight wondering what I should make for dinner.  It is so cold outside that I wanted the meal to be cozy but I wanted to make sure the meal focused on the veggies.  Her recommendation came to mind and I got started on the enchiladas.  The recipe was super fast and easy to prep.  Within 40 minutes, it was complete and ready to eat.  Much of that time was used to roast the butternut squash so don’t shy away from this meal, it truly is a simple recipe for someone who doesn’t mind using their hands to assemble these delicious “cheesy” enchiladas.

What do you need:

1 Greek Yogurt or Soy Yogurt (to keep it vegan)

2 jars of spicy red salsa

1 package of cheddar cheese OR Diaya “cheese” (to keep it vegan)

1 can organic black beans

12 oz chopped butternut squash

1 yellow onion, chopped

olive oil

salt & pepper

Tortillas (vegan can be found in the groceries stores too!)

Pre-heat the oven to 400 and roast the chopped butternut squash with a tablespoon of olive oil and salt and pepper.  When cooked through, mix into a bowl with the black beans and onions.  Take about a tablespoon and half of this mixture and roll it in the tortilla placing it seam side down.  I used a 4 quart pyrex baking dish.  Once the dish has the rolled enchiladas, mix together the the salsa and greek/soy yogurt.  Pour this over the enchiladas and top with the cheese/daiya.  Bake in the oven at 350 until the cheese is melted and bubbly.  Enjoy a delicious, flavorful, and simple meal!

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