These butternut, spinach, and black bean enchiladas are the perfect fusion of fall and Mexican. They were so good, I’m pretty sure the other half of my homemade enchilada sauce will end up slathered over these babies again next week. Meatless meals aren’t Alex’s favorites (although he gets several a week), but there were no complaints coming from the dinner table on Sunday when these were served.
This weekend, I am headed to Australia to go to a wedding up in the mountains. I am excited to see Alex’s family, excited to get away for a few days, and I can’t lie- one of the things I’m most excited for? The cold weather!
If you told me 5 years ago I would be saying that today, I wouldn’t have believed you. I always was a sun worshipper, who lost a little bit of my soul with each drop in temperature heading out of summer. I lived for those warm spring days that would allow me to shed my layers again. I hibernated in the winter, losing motivation to stay active, forgetting to shave my legs for weeks, and in general, wasn’t happy. Before I left for Malaysia, I was looking in to buying one of those dawn simulator alarm clocks- the ones gradually lights up and wakes you up with light instead of noise? I’m sure I’ll need one of those when I live in a temperate climate again.
Over the past 4 years, when I’ve needed cold weather clothing, I’ve been back in Oregon. All of my boots, coats, sweaters, and scarves and packed up there. No need to bring that back to Malaysia? I actually brought some of it here for another trip to Australia, but last Christmas when I was home, I didn’t want to take up all that extra suitcase space, so I left it all there. The only closed toed shoes I have here in Malaysia besides my running shoes are my Uggs (a godsend on airplanes!).
I had planned on going out shopping to find some boots here– it would be nice to have a new pair to wear at Christmas anyway– but that hasn’t happened. The malls in Kuala Lumpur as massive, and I have a feeling finding cute cold weather gear here is somewhere in the realm of needle in a haystack territory.
But I’m an Oregonian- a Central Oregonian at that. I grew up wearing my Tevas in the snow. My feet can handle a little cold in exchange for some chilly mountain air.
Of course, cold feet need big steamy mugs of tea, and a hot casserole dish of spicy enchiladas.
Contents
Butternut, Blackbean and Spinach Enchiladas{Vegetarian}
Ingredients
- 2 cups enchilada sauce (Try making your own-Â Homemade Enchilada Sauce,)
- 6 corn tortillas
- 1/2 butternut squash (cut into small cubes)
- olive oil cooking spray or 1 teaspoon olive oil
- salt and pepper to taste
- 1/2 red bell pepper (sliced)
- 2 cups baby spinach
- 1 15- ounce can black beans drained and rinsed
- 2/3 cup sharp cheddar shredded (or favorite cheese)
- cilantro garnish (optional)
- jalapenos garnish (optional)
Instructions
- Preheat over to 450 f.
- After cutting the butternut squash into small cubes, place it on a cookie sheet. Lightly spray with olive oil, and season with salt and pepper. Bake for 15 minutes.
- Add the sliced red pepper to the baking sheet, and continue to bake the squash for another 10 minutes.
- In a casserole dish, add ½ cup enchilada sauce down the center of the pan.
- If your tortillas are still and difficult to roll, place them in a damp kitchen towel, and microwave for 20 seconds to soften.
- Take a tortilla, dip it in enchilada sauce to coat, and then fill it with blackbeans, spinach, butternut squash, red peppers, and a spinkle of cheese. Roll, and turn over crease side down.
- Repeat with the other 5 tortillas.
- Use the remaining enchilada sauce to coat the tops of the tortillas. Sprinkle the remaining cheese over the top.
- Reduce oven temperature to 425 f. Cover the enchiladas with tin foil. Bake for 20 minutes, then remove the foil, and bake for another 5-10 minutes, until the cheese and sauce are bubbly.
- Garnish with cilantro and jalapeno, if desired.
Nutrition
I stumbled by your blog today and I must say I am like your self 5 years ago – But, I could love the cold if I had a pan of these enchiladas every night! Bah – who am I kidding…I don’t see me loving the cold anytime soon – though these enchiladas I love no matter the weather! What an awesome combo of butternut squash, red bell, spinach and black beans!!
The sweet butternut squash is a perfect combo with a spicy enchilada sauce! Let me know if you try them!
Well, it’s no secret that I’m a 10 for butternut squash and am always eager to learn of new ways to prepare it! This casserole looks like the perfect way to enjoy a crisp fall day vegetarian style. And no doubt, your enchilada sauce is perfect for this. No complicated ingredients either, just stuff I have on hand, in my fridge which makes this recipe doable. Plus, I love how it serves 3! A number that is hard to find for recipes. Three is perfect when you have 2 kids because they can share the third, so I’m always looking for recipes to serve 3, silly, but true.
3 is also the perfect serving size when you’re 2, but your husband eats for 2 — as in my case!
These look delicious! I actually have a butternut squash just sitting on the counter, I might just have to mix these up tonight, since they fit my new(ish) diet. Thank you so much for sharing! Yummyness!
It’s a great use of that butternut. I hope you enjoy! Let me know if you do end up making them!
Will be trying these tonight. Thank you for a beautifully presented photos and clear instruction! :)- g
I’m glad to hear you’ll be trying them! They are fabulous. If I wasn’t on a flight out of the country, I’d be making them tonight also!
These are gorgeous looking enchiladas and love the filling idea!!
Thanks Ami! Yes, I would be happy with just a big bowl of the filling. The enchiladas are a family favorite though.
Hi Michelle! The flavors you’ve incorporated into these enchiladas are enticing. I love enchiladas and there are so many different veggies one can pack into them, but this recipe really makes these a fall favorite! Thank you too, for your scratch enchilada sauce recipe.. I’ve not tried making my own yet, as I’ve relied on Hatch to do the work for me, but now is the time. Lovely recipe, Michelle! Thank you so much! (I hope your trip to Australia was fun and that you’ve finally cooled off… we’re still having a heat wave here in the Pacific Northwest!… where is fall???)
Wow! These look so delicious! I love butternut squash. It is such an amazing fall flavor 🙂
Yes, butternut squash can really make a meal this time of year 🙂 My friend just had a baby and I am taking her these for dinner this week!
I just have to say I made these tonight and holy moly are they delicious! The combination of flavors is fantastic and my boyfriend was outpouring compliments the entire evening! Thank you so much for the recipe, I will be passing along this recipe to my sisters as a must try
Nichole, thank you for coming back and letting me know! Funny that you just made them– I just made them again and they’re in my oven. We really love them. The sweetness of the squash goes so well with a spicy enchilada sauce.
Made this last night and they were delicious!!!!! New to your site – can’t wait to try EVERYTHING!
Thank you for letting me know! Those sound great– I haven’t made them in a long time. Glad to hear from you Penny!
These look amazing! I can’t wait to try them for dinner tomorrow!
I just had a question… Are the nutrition facts per 1 enchilada or for the whole meal?
Thanks so much!
These are amazing — thanks for bringing them up because they need a photo refresh and I wouldn’t mind throwing these on my menu this week!