When I was making up the grocery list this week, I told Will that I was planning on making some enchiladas for the blog. Since I wanted to keep it simple, I had added enchilada sauce to the list. When he looked at it later to add a few things, he exclaimed “we will not bring store-bought enchilada sauce into this house!”. I should have known the guy from New Mexico would know how to make his own.
It turns out, Will does know how to make a mean enchilada sauce! However, if you want this dish to go a bit quicker, feel free to use store-bought enchilada sauce. (I won’t tell!) In between the layers of tortillas, sauce, and cheese, I stuffed some roasted butternut squash, black beans, and kale. Whenever I make a traditional casserole-type dish, I always try my best to sneak in as many extra vegetables as possible. With these tasty additions, you’ll get up to a third of your recommended fiber intake for the day.Print
Whip up this vegetarian, veggie-packed version of a classic main dish – enchiladas. Your family is sure to love it!
- 2 cups 1/2″ cubed butternut squash
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1/2 yellow onion, chopped
- 1 1/2 cups black beans (~one 15 ounce can)
- 2 cups red enchilada sauce
- 2 cups chopped kale
- 5–6 six inch round corn tortillas
- 8 ounces shredded cheddar and/or pepper jack cheese
- Chopped fresh cilantro, sour cream, and guacamole for serving
- Preheat oven to 350 degrees Fahrenheit.
- Toss the cubed butternut squash in the olive oil and spread in a single layer on a baking sheet. Bake for 30 minutes.
- Add the chopped peppers and onion to the same pan as the butternut squash and let bake another 15 minutes. Remove from the oven and set aside.
- To make the enchiladas:
- Spread about 3 tablespoons of enchilada sauce evenly along the bottom of an 8″x8″ glass baking dish. Add a layer of tortillas. Next add all of the roasted squash mixture, 1/2 of the kale and ~1/3 of the cheese. Next, add another layer of tortilla and then the beans and the rest of the kale. Add the rest of the cheese, another layer of tortilla and top with the sauce. (See GIF below!)
- Cover with foil and bake for 35 minutes. Remove foil and sprinkle with a little more cheese if you have it and bake, uncovered for another 10 minutes or until bubbly and cheese on top has melted.
- Serving Size: 1/6th
- Calories: 368 kcals
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Carbohydrates: 38 g
- Fiber: 9.5 g
- Protein: 17 g
- Cholesterol: 39 mg
If you do want to make your own enchilada sauce (and you totally should!), here is how Will showed me how to make it. It was delicious and totally worth the extra time. I enjoyed this dish so much, I’ve packed the leftovers for me lunch every day this week.Print
Here’s how we made the enchilada sauce!
- 6–7 dried guajillo peppers
- 1 (15 oz.) can fire roasted tomatoes
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1/2 tablespoon oregano
- 1 teaspoon cumin
- 1/8–1/4 cup water (reserved from boiling chiles)
- Salt and Ground Black Pepper, to taste
- Break the stems off of 6-7 dried guajillo peppers. Plop them into a pot of hot water. Cook for 2-3 minutes and scoop them out of the pot with a slotted spoon. Using kitchen gloves, take out the veins and seeds. Place the peppers back into the pot of water and boil another 30 minutes or until they have plumped up again. Spoon the peppers out of the water and chop. Reserve 1/4 cup of the boiling water.
- In a skillet, add 1 tablespoon of olive oil and the onion. Cook for 5-7 minutes or until onion becomes translucent. Add the garlic, peppers, tomatoes, lime, cilantro, oregano, and cumin (everything except for the water). Cook for another 5-7 minutes to cook off some of the liquid.
- Transfer to a food processor and puree until smooth. Add reserved water until you achieve the right consistency – should be like a spaghetti sauce.
- Yields ~2 cups of enchilada sauce – just enough to make this recipe!