Photos by Ashley Truttschel

Photos by Ashley Truttschel

Article by Ashley Truttschel

Eating healthy and indulging in comfort food usually contradict each other. Finding nutritious foods that you actually want to eat can seem like an impossible challenge, especially in college.

This Butternut Squash Enchilada recipe comes in handy when you want to sneak a healthy dish past your family and friends. These enchiladas not only look like the real deal, but they also fit into vegetarian and vegan diets.

The beauty of the dish is that you can tweak the sauce to be sweet, savory or spicy. Whether you are looking for a healthy option or are just in it for the flavor, these Butternut Squash Enchiladas meet the mark.

Adapted from the Minimalist Baker

1 butternut squash, cubed
1 tablespoon olive or coconut oil
1 15 ounce can black beans, drained
7-9 corn tortillas
Salt, pepper and cumin to taste

1 tablespoon olive or coconut oil
1 tablespoon minced garlic
1 15 ounce can tomato sauce
½ can green chilis
1-2 tablespoons Sriracha hot chili sauce
½ cup water
Salt and pepper to taste
Maple syrup (optional for sweeter sauce)

Preheat oven to 400F.

Place squash on a foil-lined baking sheet and toss with oil, salt and pepper. Bake for 15-20 minutes, or until tender, and set aside.

Heat oil and garlic in a saucepan. Add tomato sauce, green chilis, Sriracha and water. Cover and simmer for five minutes. Let cool and blend until smooth. Add maple syrup for sweetness, salt for savoriness or more Sriracha for spiciness. Set aside.

Heat black beans in a separate saucepan. Add salt, pepper and cumin to taste. Once warm, add butternut squash and ¼ of the sauce.

Wrap tortillas in damp towels and microwave for 30 seconds.

Cover baking dish in another ¼ of the sauce. Wrap bean and squash mixture in each tortilla and place in dish. Cover with remaining sauce.

Bake at 350F for 15-20 minutes or until heated throughout.

Photos by Ashley Truttschel

Photos by Ashley Truttschel

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