1medium sized butternut squashpeeled, seeded, and cut into 1 inch cubes (about 1 ½ cups cooked)
Olive oil
Coarse kosher salt and freshly ground black pepper
15ouncescanned black beansrinsed and drained
2cupsmonterey jack or cheddar cheesedivided
10taco size flour tortillas
Avocadooptional
Cilantrooptional
Limesoptional
Sour Creamoptional
Mangooptional
Chipotle Enchilada Sauce
2tablespoonsvegetable oil
2tablespoonsall-purpose flour
2 ½tablespoonschili powder
1chipotle pepper in adoboseeds removed, and chopped
½teaspoongarlic powder
½teaspooncoarse kosher salt
½teaspoonground cumin
¼teaspoondried oregano
2 ¼cupslow sodium vegetable stock
Instructions
Preheat the oven to 400ºF. Arrange the squash in a single layer on a large rimmed baking sheet. Drizzle with olive oil and rub the squash to coat completely. Season with salt and pepper to taste. Bake 1 hour, stirring three or four times, until the squash is tender and beginning to caramelize. Remove from the oven and reduce the oven temperature to 375ºF.
Meanwhile, prepare the enchilada sauce by heating 2 tablespoons vegetable oil in a medium pot over medium heat. Add the flour and whisk constantly for one minute. Add the chill powder, chipotle pepper, garlic powder, ½ teaspoon salt, cumin, and oregano and stir to combine. Slowly whisk in the vegetable stock until smooth. Reduce the heat and simmer 10-15 minutes or until slightly thickened.
Coat a 9x13 baking dish with cooking spray and pour ¼ cup enchilada sauce in the bottom of the pan, spreading it out to loosely cover the bottom.
In a large bowl, combine butternut squash, black beans, and 1 cup of cheese. Add ⅔ cup of the enchilada sauce and stir to combine. Divide the filling amongst the tortillas, roll tightly, and place seam side down in the prepared baking pan. Top with the remaining enchilada sauce, smoothing it out to coat all of the tortillas, and sprinkle with the remaining cheese.
Bake 20-25 minutes or until bubbly and the cheese is beginning to brown. Top with optional toppings such as diced avocado, cilantro, lime juice, sour cream, or diced mango.
Video
Notes
A few ideas to customize your vegetarian chipotle enchiladas:
Use sweet potatoes in place of the butternut squash
Add other roasted or sautéed veggies such as onions or peppers
Swap the beans and veggies for 3 cups cooked, shredded chicken if making for meat eaters
Leave the cheese out to make it vegan, skipping the sour cream in the toppings
Use a gluten-free flour blend in the sauce and gluten-free tortillas to make this gluten-free
To save time the squash will be soft enough to eat after roasting about 40 minutes, but I prefer to leave them in the full hour to get crisp and sweet
Save time by using a canned enchilada sauce rather than homemade
Omit the chipotle pepper, no need to make any other changes