These gluten-free and vegetarian enchiladas with a rich homemade red enchilada sauce are the perfect recipe to make for Meatless Monday, or the next time you’re craving Mexican food.Jump to Recipe
Easy Enchiladas at Home
There’s something about enchiladas that’s innately comforting. Maybe it’s the soft tortilla or melted cheese. I always gravitate towards homemade enchiladas whenever I’m craving Mexican food or don’t know what to make. I love this enchilada recipe because it’s free of meat, which makes it the perfect dish for Meatless Monday.
These Black Bean & Butternut Squash Enchiladas are made with gluten-free Siete Foods tortillas. The company produces a variety of grain-free tortillas utilizing different flours, such as almond flour or chickpea. Personally, I love the almond flour tortillas! The texture was unbeatable and unlike other gluten-free tortillas, these didn’t crack or fall apart.
The final result of this recipe is delicious, creamy vegetarian enchiladas in rich sauce. It’s not only an easy at home recipe, but also one of those recipes that tastes even better the next day. What’s better than delicious leftovers?
The Red Enchilada Sauce
buy it from the store to save time, you’d be surprised by how easy it is to make it at home. This red sauce is the perfect balance of zesty with just hint a spice. The nice thing is though, when you make the sauce at home you can control how spicy (or not spicy) it is. Check out the recipe HERE.
All About That Base
Every good enchilada recipe starts with a flavorful base. For these veggie enchiladas, start by adding one tablespoon of olive oil and half a diced yellow onion to large pot. Sweat the onion over medium-high heat for five minutes, stirring consistently to prevent burning, until translucent. Then, add one tablespoon of the homemade red enchilada sauce and one 8 oz. can of diced green chilis. These chilis are the perfect way to add a lot of flavorful, while still keeping the heat mild.
Cook down for roughly seven minutes before adding one 15 oz. can of drained black beans and one cup of pureed butternut squash to the pot. Season with two tablespoons of chili powder, one tablespoon of tajin, one tablespoon of cumin, two teaspoons of garlic powder, one teaspoon of salt, and half a teaspoon of cayenne pepper. Stir to combine, then remove from heat and stir in one cup of shredded Mexican-style cheese.
Time to Bake!
Preheat the oven to 375 degrees Fahrenheit and spread two to three tablespoons of the red enchilada sauce over a casserole dish. Next, take your grain-free tortillas and place on a plate. It helps to warm up the tortilla for roughly 10 seconds to help prevent creasing when rolling it. After 10 seconds, place two spoonfuls of the enchilada filling on one end of the tortilla. Roll to hold the filling together, then place in the prepared baking dish. Repeat until all of the filling is gone.
Once all of the tortillas are in the casserole dish, pour half a cup of enchilada sauce over the top of them. Sprinkle half a cup of shredded Mexican-style cheese over the top and bake for 15 minutes. Finally, allow to cool for five minutes before topping and serving warm.
While I could eat all of these enchiladas in one sitting without any toppings, the toppings only enhance the flavor profile of this dish. Below are some of my favorite toppings to add!
- Greek Yogurt: Instead of sour cream, I opt for plain Greek yogurt. A dollop of this gives the enchiladas a tangy and creamy bite.
- Red Onions: I love diced red onions on top! If you like the crunch of the onions but don’t love the bite, try soaking half a red onion in ice water for 15 minutes before slicing. This helps to temper the flavor.
- Avocado: Avocados really do make everything better! Slice one avocado and add it on top of the enchiladas or use it to make guacamole.
- Jalapeños: If you love a bit of heat, sliced jalapeños are the perfect topping for you!
- Pomegranate Seeds: While this might seem odds, don’t knock them until you try them. Pomegranate seeds add a burst of fresh flavor to the dish and the crunch is the perfect textural component.
Of course, these are only a few suggestions. Feel free to add whatever toppings your heart desires. You really can’t go wrong when it comes to these enchiladas.
Black Bean & Butternut Squash EnchiladasCourse: Sides, Lunch, DinnerCuisine: MexicanDifficulty: Easy
These vegetarian enchiladas are just what you need when you’re craving Mexican food!
- Homemade Red Enchilada Sauce
Check out the recipe HERE
- For the Enchiladas
1 tablespoon of olive oil
1/2 yellow onion, diced
1/2 cup + 4 tablespoons red enchilada sauce
1 8 oz. can of diced green chilis
1 15 oz. can of black beans, drained
1 cup of butternut squash, cooked and pureed
2 tablespoons chili powder
1 tablespoon tajin
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup Mexican-style shredded cheese
6-10 grain-free tortillas
- For the Toppings
2 dollops of Greek yogurt
1 avocado, pitted and sliced
1/2 jalapeno, sliced
1/4 red onion, diced
1/4 cup pomegranate seeds, washed
- Add the olive oil and diced yellow onion to a large pot
- Sweat over medium-high heat for five minutes until translucent
- Next, add two tablespoons of red enchilada sauce and the diced green chilis
- Cook down for roughly seven minutes over medium heat
- Then, add the black beans, butternut squash, and seasonings
- Stir consistently for 5-10 minutes, then remove from heat and stir in half a cup of shredded Mexican-style cheese
- Preheat the oven to 375F and add two tablespoons of red enchilada sauce to a 9″ by 13″ casserole dish
- Add two scoops of the enchilada filling to one side of the grain free tortilla
- Roll, then place in the prepared baking dish and repeat with the rest of the filling
- Once all of the filled tortillas are in the casserole dish, bake for 15 minutes
- For the Toppings
- Add your toppings and enjoy!
- Store in an air tight container for up to three days
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