We can guarantee that you’ll want to put this vegetarian recipe for enchiladas on a regular dinner rotation. Making your own enchilada sauce ensures that you don’t have added sugar. It’s easy to make this recipe vegan, just sub in vegan cheese. For more spice, free to add an extra tablespoon of chili powder. If you want to make

Enchiladas in a baking dish and on a plate.

Butternut Squash and Black Bean Enchiladas

Emily Kichler's plant-based enchiladas are comfort food at its finest.

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Course Main Course

Cuisine Mexican

Ingredients

Enchilada Sauce

2 tbsp chili powder
1 tbsp cumin
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
2 tbsp cornstarch
2 cups vegetable broth divided
2 tbsp canola oil
¼ tsp kosher salt
3 tbsp tomato paste

Enchiladas

2 tbsp canola oil
1 red onion chopped
5 garlic cloves finely chopped
1 chipotle pepper minced, plus 1 tbsp adobo sauce
2 tsp cumin
2 tsp chili powder
4 cups diced butternut squash cut into 1/2-inch pieces
¼ cup water
¾ tsp kosher salt
¼ tsp pepper
1 540mL can black beans drained and rinsed
1 227g bag spinach
2 ½ cups grated old cheddar cheese divided
10 medium whole wheat flour tortillas

Instructions

Preheat oven to 400°F.

Enchilada Sauce

Combine chili powder, cumin, garlic powder, onion powder and oregano in a small bowl. Whisk together cornstarch and 2 tbsp of the broth in a separate small bowl until combined. Heat oil in a small pot over medium heat. Add spices and cook, stirring constantly, for 1 to 2 minutes. Add tomato paste and cook, stirring until sizzling and fragrant, about 2 minutes. Gradually pour in remaining broth while whisking constantly. Increase heat to medium-high and bring to a simmer. Whisk in cornstarch mixture. Cook over medium heat, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and set aside.
Heat oil in a large frying pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add chipotle, chili powder and cumin and cook until fragrant, about 2 minutes. Stir in squash, water, salt and pepper and bring to a simmer. Cover and cook over medium-low until squash is tender, about 10 minutes, stirring halfway. Add black beans and spinach and cook until spinach is wilted, 1 to 2 minutes.
Lay tortillas out over the counter. Divide 1 cup of the cheese among the tortillas, spreading in a line down the centre of each. Divide the filling among the tortillas, layering on top of the cheese.
Grease a 9 x 13-inch baking dish, then spread ¼ cup of enchilada sauce to coat the bottom. Roll enchiladas up and arrange, seam-side-down in the baking dish. Pour remaining enchilada sauce over enchiladas. Top with remaining cheese.
Bake until cheese is melted, about 20 minutes. Turn oven to broil, and broil until golden brown on top, about 3 minutes.