Welcome to another flavorful journey at RootsFoodGroup.com, where we merge tradition with innovation in the kitchen. Today, we're diving into a unique and delightful recipe that puts a vegetarian spin on a classic Mexican dish: Butternut Squash Enchiladas. This dish is a feast for the taste buds, celebrating wholesome ingredients and cultural fusion. Let's explore the ingredients and steps to create this mouthwatering meal, then examine its history, benefits, and cultural significance.
The Story Behind the Dish
Enchiladas have a storied history, tracing back to ancient Mexico, where people would roll tortillas around other food items as early as Aztec times. Our Butternut Squash Enchiladas offer a modern, vegetarian twist on this traditional dish, incorporating the sweet, nutty flavor of butternut squash and the hearty texture of black beans.
Benefits
This dish is a nutritional powerhouse. Butternut squash is rich in vitamins A and C, fiber, and antioxidants, while black beans provide protein and iron, making this dish a balanced meal. Corn tortillas keep them gluten-free, and including vegetables and legumes makes them a satisfying option for those looking to increase their plant-based intake.
Cultural Meaning
Butternut Squash Enchiladas are a testament to the adaptability and versatility of traditional cuisines, blending the rich culinary heritage of Mexican food with contemporary dietary preferences. This dish celebrates the fusion of different culinary traditions, showcasing how traditional dishes can evolve while still honoring their roots.
The Recipe
Ingredients
• 1⁄2 medium butternut squash, peeled,
seeded and cut into 2 1⁄2 x 1⁄2-inch sticks
• 1⁄4 cup vegetable oil
• 3/4 tsp. ground cumin
• 3/4 tsp. chili powder, plus more sprinkling
• 1 tsp. kosher salt
• Black pepper, to taste
• 1 large onion, diced
• 1 15-oz can black beans, drained and rinsed
• 3 15-oz cans of green enchilada sauce
• 16 corn tortillas
• 3 cups grated Monterey jack or pepper jack cheese (about 12 oz)
• Chopped fresh cilantro for topping
Directions
Step 1: Preheat the oven to 350 ̊ F. Toss the squash, 2 Tbsp. Vegetable oil, 1⁄2 tsp. Each cumin, chili powder, salt, and several grinds of pepper are on a rimmed baking sheet. Roast, tossing once, until browned and tender but not falling apart, 25-30 minutes.
Step 2: Heat the remaining 2 Tbsp—vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1⁄4 tsp—each cumin and chili powder. Cook until the beans are heated and well combined, about 2 minutes. Remove from the pan and set aside on a plate. Pour the enchilada sauce into the skillet, reduce the heat to low, and warm it.
Step 3: One at a time, hold the tortillas on a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside.
Step 4: Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking
dish. Dip a tortilla into the remaining sauce to assemble the enchiladas, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and, finally, some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra squash pieces, tuck them between the enchiladas. Be sure to save a little cheese for topping!
Step 5: Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20-30 minutes. Remove from the oven and let sit 15-20 minutes before serving. Top with cilantro.
In conclusion, Butternut Squash Enchiladas are more than just a meal; they celebrate flavor, nutrition, and cultural heritage. Whether you're a vegetarian, looking for a new twist on classic enchiladas, or searching for a comforting and nutritious meal, this recipe will surely delight and inspire you.
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