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Savory stuffed poblano chili with beans, cheese, and fresh toppings on white plate.

Vegetarian Enchiladas

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 448 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small red onion diced
  • 3 1/2 cups butternut squash cubed (about 1 small squash)
  • 3 cloves garlic minced
  • 1 1/2 teaspoons ground chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 can 15 ounces low sodium black beans, rinsed and drained
  • 1 can 10 ounces red enchilada sauce
  • 3/4 cup sharp cheddar cheese grated
  • 6 whole wheat tortillas taco-sized

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 2-3 minutes.
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  • Add cubed butternut squash, minced garlic, chipotle chili powder, cumin, salt, and black pepper to the skillet. Cook until squash is tender but still firm, about 6-8 minutes. Stir in black beans to warm, then remove from heat.
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  • Spread a small amount of enchilada sauce on the bottom of the prepared baking dish.
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  • Spoon a heaping 1/2 cup of the squash and bean mixture onto each tortilla, roll up tightly, and place the seam side down in the dish.
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  • Pour remaining enchilada sauce over the rolled tortillas and sprinkle with grated cheese.
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  • Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
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  • Allow to cool for a few minutes before serving.
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Nutrition

Calories: 448kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 7gSodium: 2613mgFiber: 10g
Keyword black beans, butternut squash, mexican recipe, vegetarian enchiladas
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