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Hey there, friends!
Looking for a cozy and delicious dinner idea? You’re in for a treat!
Today, I’m sharing my favorite recipe for butternut squash enchiladas.
These tasty rolls are packed with flavor and good-for-you ingredients.
They’re perfect for a weeknight meal or when you want to impress your guests.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with sweet potatoes or pumpkin for similar texture and nutritional value. These alternatives offer comparable sweetness and fiber content, requiring minimal adjustments to cooking time. Coconut oil can be substituted with olive oil or avocado oil for those preferring different flavor profiles or seeking lower saturated fat content. Use the same amount as called for in the recipe. Garbanzo bean flour can be swapped with regular all-purpose flour or cornstarch for thickening. If using cornstarch, use half the amount specified for garbanzo bean flour. For a gluten-free option, try rice flour or arrowroot powder. These substitutions maintain the dish’s integrity while accommodating various dietary needs and preferences.
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 18-22 g
- Fat: 30-35 g
- Carbohydrates: 80-90 g
Ingredients
- 1 butternut squash
- 2 tablespoons coconut oil
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 1 can kidney beans
- 2 tablespoons garbanzo bean flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup tomato sauce
- 1/4 cup cilantro
- Salt to taste
- Tortillas
Step 1: Prepare the Butternut Squash
Begin by preheating your oven to 350°F (175°C).
Cut off the top and bottom of the butternut squash, then peel it using a peeler or knife.
Slice the squash in half where the bulbous part starts, and scoop out the seeds.
Proceed to cut the squash into bite-sized cubes.
Step 2: Cook the Vegetables
In a pan, heat some coconut oil and add chopped garlic and onions.
Cook until the onions become translucent.
Then add diced red bell pepper, the cubed butternut squash, and kidney beans to the pan.
Cover the pan to speed up the cooking process.
Step 3: Prepare the Sauce
In another pan, heat more coconut oil and add the remaining onions and extra garlic, cooking until they are translucent.
Add garbanzo bean flour to the pan and toast it slightly.
Stir in cumin and chili powder, then add tomato sauce.
Let this mixture cook and develop flavor.
Step 4: Finalize the Filling
Check on the vegetable filling.
If it appears to be sticking, add a little water for moisture.
Stir in minced cilantro, including some stems, and season with cumin, a chili blend, and sea salt to taste.
This mixture will be used to fill your tortillas.
Step 5: Assemble the Enchiladas
Warm tortillas on the stove or in the microwave to prevent them from breaking.
Fill each tortilla with the prepared vegetable filling, fold tightly, and place them seam-side down in a baking dish.
Pour the enchilada sauce evenly over the filled tortillas.
Step 6: Bake and Serve
Bake the enchiladas in the preheated oven for about 10 minutes, just until everything is heated through and the flavors meld together.
Remove from the oven, garnish with fresh cilantro, and serve hot.
Enjoy your hearty and flavorful butternut squash enchiladas!
