Vegan Butternut Squash Black Bean Enchiladas
Enchiladas are the perfect warming comfort food for when the weather cools off! These ones happen to be vegan, and they are healthier than most thanks to the butternut squash and black beans in the filling and the whole grain tortillas used instead of bleached ones. These are packed with protein and fiber but it still has the gooey cheese and delicious flavor of regular enchiladas despite being plant based!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees, and oil an 8×8 inch pan. Set aside.
- Heat a medium non stick pan over medium heat and add the onions, garlic and oil. Sautee for about 5 minutes until the onions have softened, then add the spices and cook for a minute more. Add the squash, beans, and 1/4 cup of the pepperjack cheese, and mix well. Set aside off the heat.
- To assemble, pour a thin layer of the enchilada sauce in the pan. Than spoon 1/4 of the squash and bean mixture into the center of each tortilla and roll up. Place seam side down in the pan.
- Pour the remaining enchilada sauce over, and top with the rest of the cheese.
- Place in the oven and bake for about 45 minutes until hot and bubbling.
- Remove from the oven and enjoy!
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- Heart Healthy