Description

A great way to use up those butternut squash, this is a delicious vegetarian enchilada for fall and winter months. If you’re doing all the chopping, peeling, cubing yourself, plan on at least an hour and a half, maybe more like two hours if you’re a bit slow, like me. If your produce is pre-chopped, this recipe comes together really quickly. Making the sauce yourself doesn’t take much time, and I think it’s totally worth it.

This makes more filling (and sauce) than is needed for 10 to 12 enchiladas, but we like to have it on hand just as a quick and healthy lunch. The sauce recipe also makes more than needed but it keeps well. Next time I’ll plan to make extra enchiladas and put a pan in the freezer for a quick meal another day.

Unless you pick up a package of pre-cubed butternut squash at the grocery store, the first step is to prepare your squash, and this can take a little time. First peel it with a vegetable peeler. Then cut the ends off. Then cut the larger round’ish piece off. cut that in half lengthwise and scoop out the seeds. Then slice into strips and cut into cubes. Then attack the “neck” of the squash, the part without seeds. Cut it in half lengthwise, then slice into 1/2 inch strips and cube. Now you’re ready to go!

Ingredients

3 tablespoons (about) avocado oil
1 cup chopped white or yellow onion (from 1/2 large onion)
4 cups cubed butternut squash (about 1/2 inch cubes, from one medium size 1 1/2 pound squash)
1 1/2 teaspoons chipotle chili pepper powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
5 cloves garlic, chopped
1/4 cup vegetable or chicken broth
4 cups chopped fresh spinach
2 cups cooked pinto beans (or 1 15-ounce can, drained and rinsed)
1 1/2 cups home made red enchilada sauce or 1 14-ounce can of sauce. (I used this recipe from wellplated.com, and it’s so much better than canned! I used two chipotle peppers, but might add more next time to add a bit more heat)
2 cups freshly grated Mexican blend or pepper jack cheese (I use a combination of monterey jack, cheddar, pepper jack or cojita)
10-12 large corn tortillas (or more… this makes enough filling for more, maybe up to 20 tortillas)
1 small can sliced black olives, drained (optional)
Accompaniments for serving: guacamole or sliced avocado, sour cream, chopped fresh cilantro, fresh lime, salsa

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Instructions

Preheat oven to 375 degrees. Lightly oil baking dishes with nonstick spray. If you make 10 to 12 enchiladas, they may not fit in one 9×12 pan, so have another smaller one available in case you need it.
Heat 1 tablespoon of the avocado oil in large skillet over medium-low heat. Add onion and cook until beginning to soften, 5 to 6 minutes.
Stir in squash, chili powder, cumin, salt, pepper. Saute until squash is beginning to soften (about 10 minutes).
Add garlic, and stir and cook for another few minutes.
Add broth, stir, cover pan and let cook for about 10 minutes, or until squash softens a bit more but still is intact.
Add spinach and let wilt for about 3 to 5 minutes.
Add beans and stir for a few minutes until all components blend. Add some of the olives, reserving a few to top the enchiladas, if desired.
Heat avocado oil in small frying pan and fry corn tortillas in heated oil for just a minute or so on each side. Remove tortillas to a paper towel-lined plate.
Spread a thin layer of enchilada sauce over the bottom of the baking dishes.
Take each corn tortilla and place in a baking dish. One at a time, Sprinkle about a little grated cheese over the middle of the tortilla, then place about a half cup of butternut squash filling over the middle of the tortilla. Then roll the enchilada and place in the baking dish. Continue until all the tortillas or filling are used or until there’s no more space in your baking dishes!
Drizzle enchilada sauce over the enchiladas and sprinkle cheese over all. Bake for 20 to 25 minutes at 375 degrees.