seven suppers: butternut squash & black bean enchiladas


not to toot my own horn, but these enchiladas are the best thing ever. i mean, i really outdid myself. butternut squash is so delicious, and since it’s october, it’s really time to squash out.

one of the difficult things about making gluten free enchiladas is the corn tortillas. corn tortillas are not pliable, they are pretty dry and when you try to roll them into enchiladas, they tend to crack. i usually wind up making an enchilada casserole, layering the tortillas in sheets, but without cheese to hold the fillings together this ends up being a big (delicious) mess. finally it came to me: cooking the tortillas briefly in oil will make them soft instead of dry. last night i tried it out, and it worked perfectly. those little suckers rolled right up.

next was the sauce. i realized that the can of enchilada sauce that i had picked up had soybean oil in it, so i had to scrap it. it had been years since i had made my own sauce, but i had all of the makings in the pantry so i took a shot. it came together nicely and wow, it was sooo delicious. making your own sauce is really simple and quick, and totally worth the extra effort. the recipe is below.


  1. for the enchiladas: 12 corn tortillas
  2. 1 tablespoon olive oil for tortillas, plus 2 tablespoons olive oil for veggies
  3. 1 can black beans, drained & rinsed
  4. 1/4 cup cilantro
  5. 1 small red onion, chopped
  6. 2 1/2 cups butternut squash, cut into 1/2 inch cubes
  7. for the sauce: 1 tablespoon chipotle chilis in adobo sauce
  8. 2 heaping tablespoons gluten free all purpose flour
  9. 1/2 teaspoon garlic powder
  10. 1/4 teaspoon oregano
  11. 1/2 teaspoon cumin
  12. 1/2 teaspoon chili powder
  13. 1/2 teaspoon cinnamon
  14. 2 tablespoons vegetable or canola oil
  15. 1/2 teaspoon salt
  16. 2 cups vegetable stock


  1. pre-heat oven to 400 degrees
  2. place cubed butternut squash and chopped red onion on a baking sheet and drizzle with olive oil. roast until tender, about 20 minutes
  3. make the sauce: heat the veg or canola oil on medium-high heat in a saucepan and stir in the flour
  4. whisk in the oregano, cumin, chili powder, cinnamon & salt
  5. add in the chilis in adobo sauce
  6. gradually add in the stock while whisking constantly to remove any lumps
  7. reduce the heat to low & simmer for 10-15 minutes, until sauce has thickened
  8. prepare the tortillas: heat 1 tablespoon olive oil in a sauce pan and then cook each individual tortilla until just warmed, about 30 seconds each side. you want each tortilla to be just softened
  9. combine the roasted squash & onions in a bowl with black beans & cilantro & stir together to make your fillingProcessed with VSCOcam with a10 preset
  10. pour a little of the sauce into the bottom of a 13 x 9″ casserole dish
  11. scoop about 1/3 cup of squash & bean mixture into each tortilla and line them up in the dishProcessed with VSCOcam with a9 preset
  12. cover with remaining sauce & top with a sprinkle of cilantro
  13. cover with aluminum foil & cook in oven until you hear sauce bubbling, about 15 minutes

unnamed-2 Processed with VSCOcam with a9 preset Processed with VSCOcam with a9 preset

the end.


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