“If winter is slumber and spring is birth, and summer is life, then autumn rounds out to be reflection.” – Mitchell Burgess
With Labor Day being the “unofficial end of summer” it feels as though fall is just around the corner. I had a great summer and I’m looking forward to all the adventures autumn will bring. I’ve been reflecting on my goals and brainstorming new strategies on how I can achieve those goals in the upcoming fall season. I want to continue to live a healthy and mindful life, which for me means signing up for fall races, continuing to participate in a local running group, and cooking plant-based meals throughout the week.
During the summer my husband and I took weekly trips to the farmer’s market and with so many fresh vegetables to choose from it really made it easy for me to cook delicious vegetarian recipes. I’m hoping there will be equally as many fall vegetables to choose from as our farmer’s market runs through October. It’s time to make the transition from summer squash to fall/winter squash!
Butternut squash is one of my favorite finds in the fall produce category. Butternut squash is great healthy option – it’s a great source of Vitamin C and E and a one cup serving contains almost 500 mg of potassium (more than a medium banana!) (Source: Organic Authority). I think the reason why I enjoy butternut squash is because it has a naturally sweet flavor especially when roasted. However, for this recipe to save on time I steamed the butternut squash but really either option would work. Preparing squash for the first time can seem daunting (and I’ll admit for me, it was!) I used this article from EatingWell as a guide when using a whole fresh butternut squash. You can also buy pre-chopped butternut squash is the grocery store in the produce aisle and I’ve even seen organic cubed butternut squash in the freezer section. Once you find some butternut squash try these Enchiladas and you’ll have a great fall recipe: a little spicy, a little cheesy and lots of flavor. I usually add a small side of rice, some fresh salsa and there you have it: a delicious meal to enjoy.
- Yield: 5 servings (2 enchiladas)
Nutrition facts (per portion)
- Calories: 440
- Carbohydrate Content: 58g
- Cholesterol Content: 30mg
- Fat Content: 15g
- Fiber Content: 9g
- Protein Content: 16g
- Saturated Fat Content: 7g
- Serving Size: 2 enchiladas
- Sodium Content: 1397 mg
- Sugar Content: 8g
Butternut Squash & Black Bean Enchiladas
A QuotableKitchen original recipe!
Ingredients
- Olive oil - 2 teaspoons
- Onion - 1/2 cup, chopped
- Garlic - 4 cloves, minced
- Taco Seasoning - 2 teaspoons
- Red Bell Pepper - 1, chopped
- Black Beans - 1 - 15.5 oz can
- Butternut Squash - 3 cups, cooked and chopped into small pieces
- Flour Tortillas - 10, medium
- Enchilada Sauce - 2 - 10 oz cans
- Cheddar Cheese - 8 oz, shredded
- Cilantro - for topping
Instructions
- Preheat oven to 350°.
- Saute the onion and garlic in olive oil in a medium-sized pan over medium-high heat until onions are soft.
- Add in the taco seasoning, red bell pepper and black beans and saute for five minutes. Set aside.
- Pour one can of enchilada sauce in an oven-safe pan.
- To assemble the enchiladas: spoon 2 heaping tablespoons of the black bean mixture onto one tortilla. Top with 2 tablespoons chopped butternut squash and one tablespoon cheese. Roll up tightly and place in pan over the enchilada sauce. Repeat with remaining tortillas using any leftover butternut squash as a topping.
- Pour remaining can of enchilada sauce over the rolled enchiladas.
- Top with additional cheese and butternut squash (optional).
- Bake in preheated oven for twenty minutes until cheese is melted and enchilada sauce is hot.
- Garnish with fresh cilantro (optional) and serve over rice or with a small side salad to round out the meal.
