these are some hearty & earthy enchilaaadaaaaas.
"earthy" in a good way.....
sometimes when people say something tastes "earthy" i feel like its a neutral way of saying it tastes like dirt.
no dirt tastin' here. just yummy butternut squash, roasted poblano pepper, black beans, onion, and cheeeeeeese. lots of flavor and fall feelz.
you can use the same method i used in assembling these green & red enchiladas (prob my fave enchiladas to make!).
and you can roast the squash & poblano a day in advance. the roasting factor is really what makes you feel like these take forever to make. but they're truly simple once you break all the steps down.
pepitas optional! but great for crunch factor and perdy color :)
also i found that when reheating these you should deeefinitely put em in a pan with a bit of olive oil and cover til the cheese melts again and the bottom is crispy. pete was not pleased with the results in his communal office microwave, lol. not the most romantic way to prepare leftovers. i ought to send him off with a personal under-desk toaster oven or something...
so these are yum, get to roastin'!
Roasted Butternut Squash & Poblano Enchiladas
Makes 10-12 Enchiladas
Total Time: 1 hour
- 1/2 of a butternut squash, roasted & cubed
- 1 poblano pepper - roasted, skin peeled, sliced
- 8 oz. monterey jack cheese
- 8 oz. pepperjack cheese
- 1/2 can black beans
- 2 red chiles or jalapeño (or both), seeded & sliced
- 1/2 a yellow onion, chopped
- 8 oz. red enchilada sauce
- 1/2 cup pepitas
- 10-12 medium flour tortillas
- 1/2 cup cilantro, roughly chopped
- salt, pepper, & garlic powder
Preheat oven to 450 degrees F. Carefully cut the butternut squash and poblano pepper in half and remove the seeds. Place them on a baking sheet & rub with olive oil. Roast until the squash is tender and the skin of the poblano begins to blacken, about 15-20 minutes.
Use tongs to place the poblano pepper in a plastic freezer bag to cool & steam. Peel the skin off the squash, cut it into bite sized cubes and add to a large bowl. Remove the poblano from the ziplock bag and immediately peel off as much skin as possible. Slice the poblano and add to the bowl with the cubed squash.
You can roast the squash and poblano a day in advance to save time when putting together the enchiladas.
Heat oven to 375 degrees F. Grate the cheeses and chop the onion.
Add the black beans and chopped onion to the bowl with the squash and poblano. Add a few good pinches of salt, pepper, and garlic powder to the mixture and stir.
Add a light drizzle of enchilada sauce to the bottom of the baking pan. In each tortilla, add a handful of the grated cheeses, a scoop of the squash & poblano mixture, and a light drizzle of enchilada sauce. Roll it up and place seam side down in the baking dish. Repeat until the dish is packed with enchiladas.
Drizzle remaining enchilada sauce over the top of the rolled tortillas, a sprinkle of the red chiles or jalapeños, and the remaining cheeses. Bake for 30 minutes, or until the cheese is browned and bubbly.
Top with extra red chiles or jalapeño slices, pepitas and cilantro. Serve with plain green yogurt or sour cream.
Store in an airtight container in the fridge up to 3 days. Reheat on the stovetop with a touch of olive oil for best results.