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Nick	socialmici
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Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce
Healthy vegetarian butternut squash black bean enchiladas with a delicious chipotle greek yogurt sauce.

These enchiladas are filled with protein! Dare I state best vegetarian enchilada recipe ever?
So you men know I'm obsessed with baking, right? Fundamentally most of my cupboards are stocked with all sorts of flour you could imagine. I usually come with an endless way to obtain ripe bananas for bread, fruit for combining into muffins, and undoubtedly peanut butter for when I'm craving a quick flourless cookie
The complete point of that small story was to inform you that I've been baking too very much… well, when there is any such thing. Personally i think like I need some good healthy dinner recipes so that I don't maintain drinking protein shakes and producing coconut flour pancakes for supper.

That's where these poor boy veggie enchiladas can be found in.
Many of you have made my pumpkin enchiladas , and while COMPLETELY awesome, they aren't vegetarian-friendly. So my weekend objective became to create a new favorite meatless enchilada recipe. These were created, and I have to say they're seriously SO good. In addition they're also fairly easy to make, freezer-friendly, and proteins packed.
So many wins there.
I actually think I could eat these every day using a big dollop of creamy awesome guac. The butternut squash dark bean enchiladas combo is usually incredible as well as the chipotle greek yogurt sauce is certainly creamy but with a hint of spice. Mmmm hmmm.
I wouldn't dare forget serving these using a margarita because well, I really like booze. Just kidding!
Kinda?
BOTTOM LINE:
You need these butternut squash black bean enchiladas in your life right now. So obtain after it!
Enjoy! xo
Ingredients
2 chipotle peppers in adobo sauce
3/4 cup nonfat plain greek yogurt
2 cloves garlic, minced or smashed
1 1/2 tablespoons chili powder
For the enchiladas:
4 cups cubed butternut squash (a little over 1 pound)
1 - 15 oz can black beans, rinsed and drained
3/4 cup fresh or frozen nice corn
Sodium and pepper, to taste
2 cups shredded reduced fat Colby jack cheese, plus more if you'd like
12 corn tortillas
extra greek yogurt, cilantro, avocado, and green onions, for topping
Instructions
Preheat oven to 350 levels F. Spray 9x13 inch baking pan with non-stick cooking spray.
Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to plate of a food processor; procedure a few times until simple. Place in the fridge to thicken it up.
Heat essential olive oil over medium heat in huge skillet. Add garlic and diced onions and saute until garlic clove becomes fragrant (about 1 min). Add cubed butternut squash, mix, and cover for approximately 8 minutes or until fork sensitive, stirring occasionally to ensure squash doesn't burn off.
Add a few teaspoons of drinking water to the skillet if necessary to help the squash make. Once squash is definitely fork sensitive, transfer to huge bowl and add in black beans, corn, and in 1 cup of prepared enchilada sauce; stir to combine.
To put together enchiladas: Put 3/4 glass enchilada sauce to bottom level of a 9x13 inch skillet and pass on around. Warm tortillas in microwave for 30 secs in order that they are pork shoulder steaks easier to roll-up.
If you discover them hard to roll, I would recommend dipping each tortilla inside a little bit of the enchilada sauce; this will make it easier to roll and add flavor, as well! Add about 1/2 cup of the butternut squash & dark bean filling to each tortilla and 1 tablespoon of cheese.
Move each tortilla up and place seam aspect down in baking pan. Pour remaining enchilada sauce outrageous along with remaining cheese.
Bake for 25-35 moments or until mozzarella cheese is melted as well as the sides of tortillas begin to turn a nice golden brown. Best with extra greek yogurt, avocado pieces, cilantro, and green onions, if desired. Makes 6 servings - 2 enchiladas each.
You usually can find cubed butternut squash at Trader Joe's; it's easier than cubing it yourself. Also, experience free to use sweet potatoes rather.
Parizad
These enchiladas are keeeeelling me! I love butternut squash and dark beans, and it's really been far too long since I've enjoyed an excellent encho. Coooome to momma!
Will totaly do the same the next time.
Was really too spicy (and I'm south american eating spicy food).
Beside that, the formula was really good.