::Vegan Butternut Squash & Black Bean Enchiladas::

A couple of facts about me: I love tex mex food and I hate overly complicated recipes. This is one of my go to meals. Mostly because its really easy, but you can also do Steps 1-3 and then save the rest for later. Also, you can use this mixture for ANYTHING- enchiladas, burritos, bowls, quesadillas!

Prep time: About 10 minutes

Cook time: 25-30 on the stove, 5-10 in the oven

Total time: About 60 minutes

Ingredients: 

  • 1 tsp olive oil
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/4 cup water
  • 15 oz (1 can) black beans- rinsed and strained
  • 2 lbs butternut squash- chopped
  • 1 small yellow onion- chopped
  • 2 large tomatoes- chopped
  • 3 garlic cloves- chopped
  • 1/4 cup cilantro
  • 1/4 cup scallions (optional)- chopped
  • 1 jalapeño (optional)- chopped
  • Vegan shredded cheese (optional, I used Daiya)
  • Vegan sour cream (optional, I used Tofrutti)
  • 10 medium tortillas

Note- pre cut butternut squash is fairly inexpensive at most grocery stores. I use this option, if you are chopping the butternut squash yourself the prep time will be longer.

Step 1- 

Chop the produce:

  • 1 small yellow onion
  • 2 large tomatoes
  • 3 garlic cloves
  • 1/4 cup cilantro
  • 1/4 cup scallions (optional)
  • 1 jalapeño (optional)

Step 2-

 In a medium pan over medium heat add the following:

  • 1 tsp olive oil
  • onion
  • garlic
  • jalapeño

Cook for about 2 minutes, until the onions are brownish, stirring occasionally.

Step 3-

Pre heat your oven to 400 degrees.

Add the following to the medium pan:

  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/4 cup water
  • 15 oz (1 can) black beans- rinsed and strained
  • 2 lbs butternut squash- chopped
  • 2 large tomatoes- chopped
  • 1/4 cup cilantro

Reduce heat to medium/low, cover, and cook for about 25-30 minutes stirring occasionally. The mixture is done when the butternut squash is soft.

Step 4-

Use a 1/3 cup measuring cup to scoop the squash/black been mixture in to the tortillas. Depending how full you make each, this should yield 10 enchiladas. Once all the tortillas are filled, cover with vegan cheese and place in over for 5-10 minutes, until the cheese is melted.

Step 5- 

Add your desired toppings!