Diet and Nutrition

7 Yummy and Easy Gluten-Free Dinners

Butternut Squash Black Bean Enchiladas

This recipe from Minimalist Baker only requires 10 ingredients. This dish is packed with flavor and spice that will make your mouth water.

Enchilada ingredients:

  • 3 cups of cubed butternut squash
  • 1 Tbsp grape seed oil, avocado oil, or coconut oil
  • 1/4 tsp sea salt and black pepper, divided
  • 1 15 ounce can of black beans, slightly drained
  • 1/2 tsp ground cumin
  • 7-9 corn torillas

Sauce ingredients:

  • 1 Tbsp grape seed oil, avocado oil, or coconut oil
  • 3 cloves of minced garlic
  • 1 15 ounce can of tomato sauce
  • 1 chipotle pepper in adobo sauce and tsp adobo sauce
  • 1/2 cup water
  • Sea salt and black pepper to taste
  • 1-2 Tbsp of coconut sugar (or maple syrup)

Optional toppings:

  • Diced red onion
  • Sliced avocado
  • Chopped cilantro
  • Toasted pumpkin seeds

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).

In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.

Remove pan from heat and add tomato sauce, diced chipotle pepper, 1 tsp adobo sauce (plus more to taste), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).

Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.

Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.

Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.

Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)

Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.

Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).

Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve. And, finally, enjoy!

Photo credit and recipe credit: Minimalist Baker