October 3, 2017

Roasted Butternut Squash and White Bean Enchiladas

Butternut squash is always a client favorite – it’s creamy, buttery texture and sweet flavor makes it great for side dishes, entrees and even desserts. If you’re looking to eat plant-based meals occasionally during the week (for added nutrition and cost savings), this is a great recipe to add to your list. The flavor of the spiced roasted squash, spicy pepper jack cheese and sweet tomato salsa is comfort food at it’s finest. And these are almost better the next day if you have any leftovers!

1. Preheat oven to 425. Line a baking sheet with parchment paper. Place onion, garlic, squash and jalapeño on the sheet and sprinkle with cumin, chili powder, salt and pepper. Drizzle with olive oil and toss to combine; roast for 25 minutes.

2. While the veggies roast, place vegetable oil in a large skillet over high heat. Once the oil is hot, fry each tortilla for 5 seconds per side to soften; drain on paper towels.

 

3. Place the roasted veggies in a mixing bowl. Add the green chiles, cannellini beans and 1 cup cheese and stir to combine.

4. Place 1 cup salsa on the bottom of a 13×9 baking dish. Place 1/4 cup of the squash mixture onto each tortilla and roll up. Place each in the baking dish side-by-side and top with the remaining salsa and cheese. Bake for 15 minutes.

5. Let the enchiladas sit for 5 minutes, then transfer onto serving plates and garnish with sour cream and avocado.



Roasted Butternut Squash and White Bean Enchiladas
Serves 4-6

All you need:
1 small yellow onion, small diced
3 garlic cloves, minced
2 1/2 cups peeled, small diced butternut squash
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil, for drizzling

12 (6-inch) corn tortillas
1 cup vegetable oil, for frying

1 (4 oz.) can diced green chiles, drained
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups freshly grated pepper jack cheese, divided
2 cups salsa (mild or hot)
Sour cream and diced avocado, for garnish

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper. Place onion, garlic, squash and jalapeño on the sheet and sprinkle with cumin, chili powder, salt and pepper. Drizzle with olive oil and toss to combine; roast for 25 minutes.
2. While the veggies roast, place vegetable oil in a large skillet over high heat. Once the oil is hot, fry each tortilla for 5 seconds per side to soften; drain on paper towels.
3. Place the roasted veggies in a mixing bowl. Add the green chiles, cannellini beans and 1 cup cheese and stir to combine.
4. Place 1 cup salsa on the bottom of a 13×9 baking dish. Place 1/4 cup of the squash mixture onto each tortilla and roll up. Place each in the baking dish side-by-side and top with the remaining salsa and cheese. Bake for 15 minutes.
5. Let the enchiladas sit for 5 minutes, then transfer onto serving plates and garnish with sour cream and avocado.

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