This vegetarian entree is easy to prepare and is freezer-friendly. You can prepare several small dishes to freeze for single-serving meals that will be easy to pop in the oven after a long day when you are tired or do not feel like cooking. The vegetables in the enchiladas are high in stress-fighting antioxidants and easy-to-digest fiber to help with bowel regularity. Make them as spicy or as mild as you like by adjusting the seasonings accordingly.
Prep time: 20 minutes
Cook time: 60 minutes
Yield: 8 servings
Serving size: 2 enchiladas
- 3 cups cubed butternut squash (about 1/2'' cubes)
- 2 teaspoons olive oil + 1 tablespoon olive oil, divided
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 bunch kale, washed, ribs removed, and cut into thin strips
- 1 teaspoon freshly minced garlic
- 1 can no-salt-added black beans, drained and rinsed
- 2 cups shredded Monterrey Jack cheese, divided
- 16 La Tortilla Factory Hand Made Style tortillas
- 16 ounces mild red enchilada sauce
- Optional for serving: fresh lime wedges, sour cream
For the enchilada filling:
- Preheat oven to 425. Line a baking sheet with foil. Add cubed butternut squash to the pan. Sprinkle the olive oil over the top, then add the ancho chile powder, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes or until tender. Remove from oven and set aside to cool slightly.
- When the butternut squash is done cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil to the pan. Add the kale, and saute until wilted and tender, about 5 minutes.
- Add the black beans and garlic to the kale and saute until fragrant, about a minute more. Remove the pan from heat and add the butternut squash and 1 cup of the shredded cheese to the kale and bean mixture. Let cool slightly.
- Reduce oven temperature to 350. Spray a 9- x 13-inch baking dish with cooking spray. Coat the bottom of the baking dish with one-third of the enchilada sauce.
- Place the tortillas on a microwave-safe plate. Cover the plate with a damp paper towel and microwave for 1 minute to make the tortillas soft, pliable, and easy to roll.
- Fill each tortilla with about 1/4 cup of the squash, kale, and bean mixture. Roll up the tortillas and place seam-side down in the enchilada sauce in the baking dish.
- Once all of the enchiladas are rolled, pour the remainder of the sauce over the enchiladas. Spread it out with a rubber spatula to make sure the enchiladas are evenly coated. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 30 minutes or until the cheese is brown and bubbly. Serve hot with a squeeze of fresh lime juice and a dollop of sour cream, if desired.
- **If you'd like to freeze some enchiladas, just skip over baking them. You can place the assembled enchiladas in the freezer for up to 3 months.
Nutrition information (per serving): calories: 324; total fat: 12.9 g; saturated fat: 6.5 g; trans fat: 0.0 g; cholesterol: 25 mg; sodium: 721 mg; potassium: 448 mg; total carbohydrates: 40.2 g; dietary fiber: 6.7 g; sugars: 2.2 g; protein: 13.1 g