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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.