{"id":17189,"date":"2015-12-01T05:00:12","date_gmt":"2015-12-01T13:00:12","guid":{"rendered":"https:\/\/minimalistbaker.com\/?p=17189"},"modified":"2024-08-23T16:53:28","modified_gmt":"2024-08-23T21:53:28","slug":"butternut-squash-black-bean-enchiladas","status":"publish","type":"post","link":"https:\/\/minimalistbaker.com\/butternut-squash-black-bean-enchiladas\/","title":{"rendered":"Butternut Squash Black Bean Enchiladas"},"content":{"rendered":"\n
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Do you have those friends in your life that you can invite over anytime, regardless of whether or not you have on “real clothes” (read: pajamas), or you’ve showered in the last three days, or there’s a dusting of flour all over the kitchen from your fourth attempt at vegan scones?<\/p>\n\n\n\n

I do. They’re our next door neighbors and I’m so thankful for them.<\/p>\n\n\n\n

We actually met last year when they popped over around Christmas time to deliver some cookies. Nice, right? Why didn’t I think of that (especially considering I’m a baker<\/em> – yikes)?<\/p>\n\n\n\n

Since then we’ve invaded each others’ apartments at least once a week to exchange food and hugs and stories about the chaos of our days. I guess you could say we’re officially besties.<\/p>\n\n\n\n

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A while back they fed me dinner when John was away. The recipe was from Smitten Kitchen’s<\/a> cookbook<\/a> and it was so, so delicious that it inspired me to make something similar for the blog.<\/p>\n\n\n\n

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The original recipe was for black bean and spaghetti squash tacos (genius, right?). The flavor and texture combination was brilliant! I had seconds, nay, thirds. I lost count. All I know is squash and black beans belong together.<\/p>\n\n\n\n

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Enchiladas came to mind and there was no turning back! You can learn about the history of enchiladas here<\/a>. The following is a plant-based<\/strong> rendition with black beans and butternut squash!<\/p>\n\n\n\n

Despite being made from scratch (with the exception of the black beans and tortillas), this recipe is quite simple, requiring just 10 ingredients<\/strong> and a little more than an hour to prepare.<\/p>\n\n\n\n

The enchilada sauce is a take on the red sauce from my Chipotle Vegan Chilaquiles<\/a> (a must-try if you haven’t already!). It’s smoky and rich and pairs perfectly with the buttery sweetness of the squash.<\/p>\n\n\n\n

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The filling is so simple: roasted butternut squash and black beans seasoned with a few dry spices and a spoonful of the enchilada sauce. Swoon.<\/p>\n\n\n\n

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What happens next is magic. These enchiladas bake up beautifully, acquiring a slight crisp on the edges while remaining completely tender on the inside.<\/p>\n\n\n\n

The toppings make all the difference. I opted for ripe avocado and cilantro, but red onion would also add a burst of color and a slight crunch. Also, pumpkin seeds! The options are endless.<\/p>\n\n\n\n

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I hope you all love these enchiladas! They’re:<\/p>\n\n\n\n

Simple
Hearty
Flavorful
Smoky
Spicy
& Downright delicious<\/p>\n\n\n\n

Make this recipe when you’re craving something hearty and comforting this winter. It’s an easy, soul-warming dish that strikes the perfect balance between healthy and satisfying. Chips and guac (forever) or brown rice would make lovely additions.<\/p>\n\n\n\n

If you give them a try, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture @minimalistbaker<\/a> on Instagram! We’d love to see what you come up with. Cheers, friends!<\/p>\n\n\n\n

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Butternut Squash Black Bean Enchiladas<\/h2>\n
Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.<\/span><\/div>\n
Author <\/span>Minimalist Baker<\/span><\/div>\n <\/div> \n \n
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