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    Home » Recipes » Gluten Free

    Butternut Bean Enchiladas

    Published: Feb 10, 2019 · Modified: Sep 2, 2019 by Alkaline Recipes with Leave a Comment

    Jump to Recipe - Print Recipe

    Butternut Squash Black Bean Enchiladas with homemade chile red sauce taste exactly as good as they sound...off the chart delicious.  It is amazing how much difference homemade sauce makes.  It is healthy and tasty, and the spices give it a just made, fresh flavor, not at all like sauce from the jar.
    If you are gluten free, be sure to use corn tortillas when preparing this dish.  These enchiladas are vegan, vegetarian, gluten free and dairy free, but you would never know how healthy they are by the taste.  So yummy.

    Start your enchiladas by oven roasting the squash so that it can be baking while you prepare the red sauce.  I am lazy, so I buy the butternut squash already cubed from Trader Joe's.  Drizzle with spices and olive oil and then get started on the red sauce.  I only add a tablespoon of chile powder to the red sauce for a medium kick.  If you like your sauce mild, cut that in half, or for a spicier flavor, add another teaspoon.

    In place of dairy sour cream, I use the scrumptious garlic cashew creme--it adds to much to the overall flavor of the enchilada.  This dish will be a hit, so you might want to think about doubling the recipe.  They are also perfect to pack for lunch.

    Baked squash

    Place squash on baking sheet and drizzle with olive oil, salt, pepper and granulated garlic.  Bake at 400 for 20 minutes

    onions and garlic in saute pan
    Saute onions, garlic and spices in pan for red chile sauce
    add tomatoes and vegetable broth to pan
    Add tomatoes and vegetable broth
    blend red sauce
    After allowing sauce ingredients to cool briefly, add to high speed blender and blend until almost completely smooth
    Add baked squash, greens and beans to bowl and mix well
    add ingredients to tortilla
    Spread red sauce on tortilla. Evenly distribute enchilada ingredients on 6 tortillas
    Drizzle cashew creme sauce
    Add leeks and drizzle cashew creme on the bean squash mix. Close up tortilla and turn seam side down
    Bake enchiladas at 350
    Bake at 350 degrees for 30 minutes
    Serve with avocado
    Serve with avocado and garlic cashew creme
    Yummy enchiladas
    Yummy Butternut Squash Black Bean Enchiladas with Homemade Red Sauce
    Butternut Squash Black Bean Enchiladas

    Butternut Squash Black Bean Enchiladas

    Alkaline Recipes
    Butternut Squash Black Bean Enchiladas mixed with greens and topped with homemade red chile sauce and garlic cashew creme is exactly how it sounds--an off the flavor chart delicious dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine American
    Servings 3
    Calories 276 kcal

    Ingredients
      

    Homemade Red Chile Sauce

    • 2 tablespoon olive oil
    • 1 small onion minced
    • 4 cloves garlic minced
    • 1 teaspoon sea salt
    • 1 tablespoon chili powder
    • 14.5oz 1 can diced tomatoes
    • ½ cup vegetable broth
    • 2 tablespoon maple syrup

    Enchiladas

    • 2 cups butternut squash cubed
    • 2 tbsp olive oil
    • 1 teaspoon sea salt
    • ½ tsp black pepper
    • 1 teaspoon granulated garlic
    • 1 can black beans 14.5 oz, drained
    • 1 cup spinach or greens
    • ½ cup leeks, sliced
    • 1 avocado sliced
    • 6 tortillas (for gluten free, use corn tortillas)

    Garlic Cashew Sauce

    • 1 cup raw cashews
    • 1 teaspoon sea salt
    • 4 cloves garlic
    • 1 cup water
    • 1 teaspoon lemon zest

    Instructions
     

    Homemade Red Chile Sauce

    • Saute onion and garlic in olive oil in pan for 4 minutes.  Add spices, tomatoes and vegetable broth.  Simmer for 5 minutes on low heat
    • Allow tomato mix to cool slightly and pour into high speed blender.  Add maple syrup and blend until almost totally smooth.

    Enchiladas

    • Place squash on baking sheet with silicon mat or parchment and drizzle with olive oil.  Sprinkle salt, pepper and granulated garlic.  Bake for 20 minutes at 400 degrees.
    • Add black beans, mixed greens to bowl.  When cooked, add butternut squash and mix well.
    • To create each enchilada, spread 1 teaspoon red chile sauce on bottom of tortilla, add squash/bean mix, add sliced leeks and drizzle garlic cashew sauce
    • Close each enchilada and place seam down in 9x13 pan.  Spread remaining red chile sauce on top.  Bake for 30 minutes at 350 degrees.  Serve with avocado and garlic cashew sauce.

    Garlic Cashew Creme

    • Blend all ingredients in high speed blender until smooth. 

    Notes

    Preheat oven to 400 and place butternut squash in the oven before making the red chile sauce so that it can be baking at the same time.
    If you prefer gluten free, use corn tortillas

    Nutrition

    Serving: 1enchiladaCalories: 276kcal
    Keyword enchiladas, homemaderedchilesauce, redchilesauce, veganenchiladas
    Tried this recipe?Let us know how it was!

    What exactly is an enchilada?  Read all about the history, here.

    Tips for making Butternut Squash Black Bean Enchiladas

    Start with the butternut squash so that it can be baking while you prepare the red sauce.

    Adjust the chile powder to get the level of spicy that you prefer.

    Add garlic cashew creme to the top of the enchiladas when you are ready to serve.

    Enchiladas are perfect for left overs or packing for lunch.

    More recipes like Butternut Squash Black Bean Enchiladas that you might enjoy:

    Smoked Chickpea, Cauliflower, Sweet Potato Pasta
    Butternut Squash Soup
    Creamy Cajun Mushroom Pasta
    Quinoa Stuffed Butternut Squash
    Instant Pot Butternut Squash, Bean & Kale Soup
    Roasted Vegetable Lettuce Wraps
    Super Alkaline Soup
    Black Bean Rotini Pasta
    Grilled Vegetable Breakfast Tacos
    Cream of Vegetable Soup With Dumplings

    Sweet Potato Kale Bowl

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