Healthy vegetarian butternut squash black bean enchiladas with a delicious chipotle greek yogurt sauce. These enchiladas are packed with protein! Dare I say best vegetarian enchilada recipe ever?!
So you guys know I’m obsessed with baking, right? Basically all of my cupboards are stocked with every type of flour you could imagine. I always have an endless supply of ripe bananas for bread, fruit for mixing into muffins, and of course peanut butter for when I’m craving a quick flourless cookie.
I need to stop these obsessive baking missions; they’re taking up too much of my time! For instance, I was at Trader Joe’s four times over the past weekend just staring at their cookie butter, debating if I should go for it but knowing that I could quite possibly spoon it straight out of the jar into my mouth. THANK GOODNESS I decided against it. I know myself well around those nut butters (if you can even call cookie butter that). Thus no cookie butter recipes for you today.
The whole point of that little story was to inform you that I’ve been baking too much… well, if there is such a thing. I feel like I need some good healthy dinner recipes so that I don’t keep drinking protein shakes and making coconut flour pancakes for dinner.
That’s where these bad boy veggie enchiladas come in.
Many of you have made my pumpkin enchiladas, and while COMPLETELY awesome, they aren’t vegetarian-friendly. So my weekend mission became to create a new favorite meatless enchilada recipe. These were born, and I must say they are seriously SO good. Not to mention that they’re also fairly easy to make, freezer-friendly, and protein packed. So many wins right there.
I actually think I could eat these every day with a big dollop of creamy cool guac. The butternut squash black bean enchiladas combo is incredible and the chipotle greek yogurt sauce is creamy but with a hint of spice. Mmmm hmmm. I wouldn’t dare forget serving these with a margarita because well, I love booze. Just kidding!
You need these butternut squash black bean enchiladas in your life right now. So get after it!
- Serves: 6 servings
- Serving size: 2 enchiladas
- Calories: 306
- Fat: 8.8g
- Carbohydrates: 46g
- Sugar: 7.4g
- Fiber: 10.5g
- Protein: 16.5g
- For the sauce:
- 1 – 15 oz can good quality tomato sauce
- 2 chipotle peppers in adobo sauce
- 3/4 cup nonfat plain greek yogurt
- 2 cloves garlic, minced or smashed
- 1 1/2 tablespoons chili powder
- For the enchiladas:
- 1 teaspoon olive oil
- ½ yellow onion, diced
- 1 clove garlic, minced
- 4 cups cubed butternut squash (a little over 1 pound)
- 1 – 15 oz can black beans, rinsed and drained
- 3/4 cup fresh or frozen sweet corn
- Salt and pepper, to taste
- 2 cups shredded reduced fat Colby jack cheese, plus more if you'd like
- 12 corn tortillas
- extra greek yogurt, cilantro, avocado, and green onions, for topping
- Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
- Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; process a few times until smooth. Place in the fridge to thicken it up.
- Heat olive oil over medium 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 minutes or until fork tender, stirring occasionally to ensure squash doesn't burn. Add a few teaspoons of water to the pan if necessary to help the squash cook. Once squash is fork tender, transfer to large bowl and add in black beans, corn, and in 1 cup of prepared enchilada sauce; stir to combine.
- To assemble enchiladas: Add 3/4 cup enchilada sauce to bottom of a 9x13 inch pan and spread around. Warm tortillas in microwave for 30 seconds so that they are easier to roll up. If you find them hard to roll, I recommend dipping each tortilla in a bit of the enchilada sauce; this will make it much easier to roll and add flavor, too! Add about 1/2 cup of the butternut squash & black bean filling to each tortilla and 1 tablespoon of cheese. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top along with remaining cheese.
- Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown. Top with extra greek yogurt, avocado slices, cilantro, and green onions, if desired. Makes 6 servings – 2 enchiladas each.