![]() Add 1-2 tablespoons of water or veggie broth to prevent sticking if needed. Preheat a large nonstick skillet over medium heat, add the onions and cook until they start to brown just a bit and are slightly translucent(about 2-3 minutes). ![]() Once the squash has finished baking remove it from the oven, set it aside to cool, and reduce the oven temperature to 350˚F. Bake the squash for 15-20 minutes or until the squash is fork-tender. Then, peel and cube the butternut squash and spread it evenly on the baking sheet. So easy to make and perfect for a warming fall or winter meal.įirst, preheat your oven to 420˚F and line a baking sheet with parchment paper. Vegan Butternut Squash Black Bean Enchiladas are spicy, savory, and delicious. How To Make Butternut Squash Black Bean Enchiladas Lay the slices together and make cross-cuts until you end up with butternut squash cubes. How to cube butternut squash: Lay the squash halves cut side down on a cutting board and cut the squash into slices, lengthwise, about ½-inch to 1-inch wide.Remove the seeds: Scrape out the seeds with a metal spoon or ice cream scoop.Cut the squash in half: Place the squash upright on a cutting board and make one long cut down the middle from the top to bottom.You can also stand the squash upright and peel it downward. Use a vegetable peeler: Hold the squash in one hand and use a vegetable peeler to peel off the outer layer of the squash.Then cut off ¼-inch from the end with the stem. Cut off the ends: Using a large, sharpened chef’s knife, cut off ¼-inch from the bottom of the squash in an even slice.But, if you follow a few easy steps you can safely and quickly peel, slice, and cube your butternut squash with very little, if any, difficulty. So, the thought of slicing it up tends to feel like a rather daunting task. How To Cut A Butternut Squashīutternut squash is round, hard, thick, and dense. Then flip them over and microwave for another 20-30 seconds. To keep your corn tortillas from tearing, wrap them in a damp paper towel and microwave them on high for 30 seconds. However, keep in mind that even most whole wheat brands of tortillas contain some type of oil or shortening. I love corn tortillas because of the flavor and feel they just work best for enchiladas. If you don’t have time to make your own just be sure and use an oil-free brand of store-bought enchilada sauce. I usually always have extra in the freezer so it’s ready to go with the urger for enchiladas strike. It’s not too spicy and the savoriness compliments the sweetness of the butternut squash so well. The flavor is incredible, it’s super simple to make, and much healthier than what you could buy in the store. I am a little biased but I prefer using my own Homemade Enchilada Sauce. These were originally called tlaxcalli and the Spanish conquistadors changed the name to tortilla upon their arrival to the West. Butternut Squash Black Bean Enchiladas (Vegan, Oil-Free)Įnchiladas originated in Mexico, where the practice of rolling corn tortillas around other food dates back at least to the time of the Aztecs.Ĭorn was a staple crop at the time so corn tortillas were very common.How To Make Butternut Squash Black Bean Enchiladas.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |