Enchiladas with roasted butternut squash and black beans in a creamy chipotle-lime sauce - photo 1
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Enchiladas with roasted butternut squash and black beans in a creamy chipotle-lime sauce

Pikantne Mexican cuisine Main dishes 90 min Medium 4 wyświetleń ~45.18 PLN - (0)
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Description

Warm, comforting enchiladas that combine the sweetness of roasted butternut squash with the creamy, slightly smoky notes of chipotle sauce and hearty black beans. This dish is inspired by Mexican cuisine, adapted for the fall-winter season — squash is the main ingredient, providing sweetness and a velvety texture. The enchiladas are served baked with gooey cheese, fresh cilantro, slices of jalapeño, and a dollop of sour cream; they pair wonderfully with a simple cabbage salad or lime rice. This dish brings together contrasting flavors (sweet, sour, smoky) and textures (creamy filling, soft tortillas, crispy squash skin), creating a comforting, warming meal perfect for a family dinner.

Ingredients Used

Ingredients (19)

Servings:
4
  • butternut squash 800 g
  • Wheat tortilla 7.1 szt.
  • Black beans (cooked, drained) 260 g
  • Red onion 150 g
  • Garlic 3 ząbki
  • Rapeseed oil 30 g
  • Cheddar cheese 200 g
  • sour cream 150 g
  • Canned diced tomatoes 400 g
  • Chipotle pasta in adobo 30 g
  • Vegetable broth 200 ml
  • Dried oregano 2 g
  • Lime juice 60 ml
  • 🌿 Przyprawy
  • ground cumin 1 łyżeczka
  • Smoked paprika 1 łyżeczka
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh coriander 1 pęczek
  • Jalapeño 2 szt.
💰 Szacowany koszt dania: ~45.18 PLN (11.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Preheat the oven to 200°C (top-bottom). Prepare the pumpkin: peel the skin, remove the seeds, and cut the flesh into cubes about 2 cm on each side. In a large bowl, mix the pumpkin with 15 g of rapeseed oil, 3 g of salt, 3 g of cumin, and 3 g of smoked paprika. Spread evenly on a baking sheet lined with parchment paper, keeping space between the pieces so they can caramelize.

Ingredients: butternut squash, Rapeseed oil, Salt, ground cumin, Smoked paprika
Use a large baking sheet or two, so the pieces do not overlap. A paring knife and a sharp knife will make cutting the pumpkin easier. If the pieces are too large, the baking time will be longer.
2

Roast the pumpkin for 30-35 minutes, turning it once halfway through. The pumpkin is ready when a fork easily pierces it, the edges are golden brown, and partially caramelized. Remove and set aside to cool slightly.

Ingredients: butternut squash
Check the softness with a toothpick or fork. If the pieces have a hard center, bake for another 5-10 minutes.
3

In a large skillet, heat 15 g of rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and golden. Add the finely chopped garlic and sauté for 30-45 seconds, until it starts to smell, being careful not to burn it.

Ingredients: Red onion, Garlic, Rapeseed oil
Use a wide pan with a diameter of 26-28 cm. A wooden spoon or silicone spatula will help mix without scratching.
4

Add the drained black beans and roasted pumpkin to the pan. Pour in 40 ml of vegetable broth, season with 2 g of salt and 1 g of pepper, and add 2 g of cumin and 2 g of paprika if you want more spice. Gently mash part of the pumpkin and beans with a potato masher or a large spoon, leaving some pieces whole for texture. Cook for 3-4 minutes until the mixture thickens — the filling should be moist but not runny.

Ingredients: Black beans (cooked, drained), butternut squash, Vegetable broth, Salt, Black pepper, ground cumin, Smoked paprika
If the mixture seems too dry, add 1-2 tablespoons of broth; if too watery, cook a little longer to evaporate the excess liquid.

Chipotle-Lime Sauce

5

In a blender, place the canned tomatoes, chipotle paste, 60 g of sour cream (leave the rest for decoration), 60 ml of vegetable broth, and lime juice. Blend until smooth. Pour into a small pot and cook over low heat for 6-8 minutes, stirring, until the sauce thickens and the flavors meld. Taste and season with salt to your liking (about 2-3 g).

Ingredients: Canned diced tomatoes, Chipotle pasta in adobo, sour cream, Vegetable broth, Lime juice, Salt
If you don't have a blender, use an immersion blender in a tall container. The sauce should be smooth and creamy, with a distinct smoky chipotle note and a hint of lime acidity.

Assembly and baking

6

Lower the oven temperature to 190°C. Prepare a baking dish measuring about 20x30 cm — lightly grease the bottom with 10 g of oil. Heat each tortilla in a dry skillet for 20-30 seconds on each side until it becomes flexible (making it easier to roll). In the center of each tortilla, place 80 g of filling (use a spoon or ice cream scoop), sprinkle with 20 g of grated cheese, roll it up, and place seam side down in the dish.

Ingredients: Wheat tortilla, Black beans (cooked, drained), butternut squash, Cheddar cheese, Rapeseed oil
Heating the tortillas is important to prevent them from cracking when rolling. Use kitchen gloves to handle the hot tortillas.
7

Evenly pour the prepared chipotle-lime sauce over the top of the rolled enchiladas — use about 200-250 g of sauce (you can keep the rest as a side). Sprinkle the remaining cheese (about 60 g) on top. Place in the oven and bake for 15-20 minutes, until the sauce is bubbling and the cheese melts and lightly browns.

Ingredients: Chipotle pasta in adobo, Cheddar cheese, Canned diced tomatoes
Use the convection setting or the top grill for the last 2-3 minutes if you want a more browned cheese. The dish is ready when the sauce is bubbling and the cheese is golden.

Serving

8

Remove the enchiladas from the oven and let them sit for 8-10 minutes to allow the sauce to thicken slightly — this makes slicing and serving easier. Place 2 enchiladas per serving on a plate. Garnish with a dollop of sour cream, freshly chopped cilantro, and thin slices of jalapeño (if using). Serve with lime wedges for squeezing.

Ingredients: sour cream, Fresh coriander, Jalapeño, Lime juice
Letting it rest after baking is important — cutting it immediately will cause the sauce to spill out. Use a wide spatula to serve portions.
9

Serve the enchiladas warm, with a simple cabbage salad or lime rice to add freshness and balance the creaminess of the dish.

Ingredients: Wheat tortilla
Comfort food dishes — serve with a simple side to avoid overwhelming the flavors.

Fun Fact

💡

Enchiladas originate from Mexico and were originally a simple food made from corn tortillas rolled around leftovers; today they come in numerous variations, from simple to very sophisticated.

Best for

rodzinny obiad kolacja w chłodne dni spotkanie przyjaciół

Tips

🍽️ Serving

Serve with a side of fresh cabbage salad, lime rice, or black beans. For extra creaminess, add an extra dollop of sour cream at the table. Serve lime wedges so guests can adjust the acidity to their liking.

🥡 Storage

Store in the refrigerator in an airtight container for 2-3 days. To reheat, place a portion in the oven at 180°C for 10-12 minutes or heat in the microwave, then briefly broil for 2-3 minutes to melt the cheese again. The sauce can be stored separately for up to 4 days.

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