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I know that I already have a few enchilada-type recipes on here…but some of them take a prohibitively long time! This is the simplest, most delicious version that I’ve found, and doesn’t require the messy rolling, trying to get the perfect coverage of sauce on top of the tortillas, etc. In short: It has all the elements of delicious enchiladas with none of the fuss. AND, you can use the 2 lb pre-cubed butternut squash from Costco to get you on your way even faster!
6 cups Butternut Squash, cubed 1 Green Pepper, diced 1 Red Pepper, diced 1/2 Yellow Onion, diced 2–3 tsp Olive Oil 1/2 tsp salt 1/4 tsp black pepper 3/4 tsp ground cumin 3/4 tsp paprika 3/4 tsp garlic powder 2 15 oz cans Black Beans, drained and rinsed 8 Corn Tortillas, cut into bite size pieces 28 oz can Green Enchilada Sauce 2 cups Grated Cheddar, divided Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil, and toss butternut squash, bell peppers, and onion with olive oil and spices. Roast vegetables until tender, about 45–50 minutes, flipping a few times. Lower oven to 375 degrees F. In a large bowl, combine the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the cheese. Evenly spread on the bottom of a large baking dish, then top with the remaining cheese. Bake until bubbly and cheese is melted, about 20 minutes. Top with garnishes like chopped cilantro, avocado or tomato and dig in!
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I have this tried-and-true (and loaded with nutrition) Butternut Squash version of enchiladas, but let’s be honest—there are a lot of steps that make it rather time consuming. So when I found this recipe from Real Simple the other day, I decided to add it to my repertoire. It’s filled with just a few diverse ingredients that make it really bright and delicious!
I tweaked just a bit to make it even simpler—grab presliced mushrooms and grated cheese—and to incorporate the green chili flavor I love. 3 tbsp Olive Oil 1 large Onion, chopped 1 Poblano Pepper, seeded and chopped 8 oz White or Cremini Mushrooms, sliced 1 tsp Ground Cumin 15.5-oz can Black Beans, rinsed 8 oz Cheddar, grated (about 2 cups) Salt & Pepper, to taste 14 oz can/jar Green Chili Enchilada Sauce (about 1 1/2 cups) 10+ Corn Tortillas Fresh Cilantro and Greek Yogurt, for serving Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 oz of the cheese and salt and pepper. Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly and place seam-side down in the dish. Top with the remaining enchilada sauce and the remaining 4 oz of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro and Greek yogurt. A few years ago I got to go to Ojo Caliente Hot Springs Resort outside of Taos, NM…my husband was skiing and I was looking for something a little more relaxing. I booked myself a massage, soaked in the springs and treated myself to lunch at their fantastic little restaurant. It was there that I had the most amazing Tortilla Soup of my life.
Since then I’ve been searching for something comparable, and now that rumors of fall are twinkling in the air, soup seems just about the only thing I want to eat these days. Luckily, I happened upon this recipe from Blue Apron and made it for the first time tonight. It was sheer bliss. A warm, tangy, salty soup with all of my favorite flavors. I even had to tweak the recipe a bit since I didn’t have everything perfectly right, and it still tasted amazing. Here’s what I came up with. 6 Corn Tortillas (6-Inch, Taco-Sized) 1 tbsp Olive Oil 1 Onion, diced 2 Cloves Garlic, minced 1 Jalapeno, seeds and membranes removed 1 Anaheim Pepper, seeds and membranes removed 1 tbsp Olive Oil 1 14.5 oz can Diced Tomatoes 1 Teaspoon Ground Cumin 4 cups Vegetable Broth (I used 2 veggie bouillon cubes and 4 cups of water) 1 14.5 oz can Black Beans, rinsed and drained 1 Avocado, diced 2 Ounces Queso Fresco, crumbled or cubed 1 Bunch Cilantro, separated from stems 1 Lime, cut into wedges Preheat oven to 475*. Stack the tortillas and cut them into ½ inch by 2 inch strips. Add 1 tbsp olive oil to cookie sheet, and toss strips to coat. When oven is hot, bake for 6-8 minutes, until lightly brown and crispy. Dice onion, garlic, jalapeno and anaheim peppers. Add to soup pot with 1 tbsp olive oil and heat on medium. Sauté for 4-5 minutes, until veggies are soft. Add cumin and combine. Add tomatoes and vegetable broth and increase heat until it comes to a boil. Simmer for 3 minutes, then add black beans. Season with salt and pepper. Reduce heat to medium again and let sit for 10-12 minutes, until soup starts to thicken. Divvy diced avocado, tortilla strips and queso fresco among 4 bowls. Ladle soup into the bowls and top with a handful of cilantro and serve with lime. An old classic, but with a fresher twist. Try making your taco seasoning mix with easy ingredients you’ve probably got around the house. Whip up your own guac, too. Recipes below.
1 16 oz. can Refried Beans (make sure they’re veg!) 1 package Taco Seasoning Mix* 8 oz. Sour Cream (or Greek Yogurt) 8 oz. Guacamole** 1 cup Cheddar Cheese, shredded 1 cup Salsa 1 4 oz. can Diced Green Chiles 2 large Green Onions, sliced 1 small can Sliced Black Olives 1 cup fresh Cilantro, chopped Combine beans and seasoning mix in a small bowl. Spread on the bottom of square baking dish. Top with sour cream/yogurt, then guacamole, cheese, salsa, green chiles, green onions, and black olives. *Taco Seasoning Mix 6 tsp Chili Powder 5 tsp Paprika 4 1/2 tsp Cumin 3 tsp Onion Powder 2 1/2 tsp Garlic Powder 1/8 tsp Cayenne Pepper Mix all ingredients until well blended. You only need about 7 tsp of this mix to equal a package, so pack up the rest in a tightly sealed container and save for later! **Fresh Guacamole 1 ripe Avocado 1 tsp Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp Red Onion, diced 3 tbsp fresh Cilantro, minced Smash everything together. Add additional salt to taste. I picked up a good-looking butternut squash when we were out at the corn maze farm the other day. Not wanting to just roast it, I searched for something interesting to do with it.
I found a version of the following on the Delicious Living site, upping a few things and downing a few others. I basically halved the recipe because I had way too much filling, but you could always double it and freeze one. Find squash baking instructions here. 1 cup cooked Quinoa 1-1/2 cups cooked Black Beans 1/2 baked Butternut Squash, flesh scooped out and diced 1 small Onion, diced 1 Bell Pepper, cored and diced 14 oz. can Diced Green Chilies, drained 1 cup Cilantro, chopped 8 oz. Cheddar Cheese, grated and divided Salt, to taste 16 oz. Red Enchilada Sauce 2 dozen Corn Tortillas, fresh if possible 2 15 oz. cans Green Enchilada Sauce Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and four ounces of the cheese in a large mixing bowl. Season with salt and mix well. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately. Seitan is one of my favorite meat substitutes, great to have around to add a little protein and texture to dishes like fajitas. Last night I looked around the kitchen at a fab looking red pepper I found on sale at Whole Paycheck, the rest of a very large squash from our garden, a just-ripe avocado, and some juicy cherry tomatoes and came up with this…the best fajitas I’ve ever made. Makes about three servings.
Fajitas 1 lb carton of Seitan (the non-soy-sauce marinated kind works best for this) 1 small can Mushrooms, or a few fresh mushrooms 1 tbsp. Olive Oil 1 tbsp. Lemon Juice ½ of a Red Onion, cut in one-inch strips 1 medium Red Pepper, cut in one-inch strips (green works too) 1 cup Yellow Squash, diced 1 tbsp Olive Oil 1 clove Garlic Dash Salt 3 large Flour/Whole Wheat Tortillas 2/3 cup Cheddar Cheese, shredded In a large skillet, put the seitan and mushrooms in the olive oil and lemon juice. Saute on medium-high heat for about 10 minutes, stirring frequently. The goal is to get both ingredients to sear up a little, creating those crispy bits we all love in our fajitas. In a separate skillet, heat the olive oil for the veggies. Add the onion first, giving it extra time to cook. After a minute or two, add the pepper, squash, garlic, and salt. Saute on medium-high heat for about 10 minutes, stirring frequently. Meanwhile, whip together a quick guacamole topping like so: Guacamole 1 ripe Avocado 1 tsp. Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp. Red Onion, diced 3 tbsp. fresh Cilantro, minced Smash everything together. Add additional salt to taste. Fill tortillas with seitan and veggie mixture, and top with shredded cheese and guacamole. Enjoy. We had a Mexico-themed party at the Boulder Reservoir the other day, so I had to try out this new recipe. I've never made salsa before and it was a hit (though my salsa connoisseur friend Mike said it needed more heat--feel free to adjust accordingly). I was with the fam last week and got to enjoy some of my brother’s famous salsa. He’s long been perfecting this recipe, and the combination of sweet, spicy, salty and tangy gives it a fantastic fresh flavor. And it’s got a whole BUNCH of cilantro in it, which you know makes me happy. |
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