Pre-baby, I was all about making things from scratch. Post-baby…. well I’m still kind of trying to cook the way I used to. I’ve got to admit, it’s not working out for me! Lately, my daughter likes to claw at my legs whenever I’m in the kitchen, which makes cooking a stressful job. In an effort to make both our lives easier, I’m trying to incorporate some fast, easy meals into our routine.
These enchiladas came together super quickly, thanks to the help of a few prepared ingredients. I hit Trader Joe’s (October = Pumpkin Season!!!) this week and stocked up on pre-cut veggies and jarred sauces. This yummy dish uses pre-cut butternut squash, jarred minced garlic, and TJ’s enchilada sauce. Boy, did that save a lot of time! And these guys taste just as great (maybe better?) as my usual enchiladas!
If you’re a busy mom like me, you can make these enchiladas ahead of time, by following steps 1-5. Wrap the unbaked enchilada dish in foil and refrigerate until ready to cook, up to 24 hours. Add about 10 minutes to the baking time.
Thank you to Oh She Glows, for inspiring this recipe.
1 yellow onion, diced
1 tbsp minced garlic
1 red bell pepper, diced
1 1/2 cups butternut squash, diced
3 cups baby spinach, roughly chopped
1 can black beans, drained and rinsed
6-8 tortillas (I used Trader Joe’s chili lime wraps)
Roughly 1/2 jar enchilada sauce (about 1 cup)
1/2 cup vegan cheese
1. Bring a small pot of salted water to boil. Add the squash and simmer, covered, 7-9 minutes or until fork tender. Drain and set aside.
2. Meanwhile, heat 1 tbsp oil in a large pan (I use avocado oil). Add onion and pepper, sauté 2-3 minutes until slightly softened. Add some salt and pepper as they cook.
3. Add spinach and garlic to the pan and sauté 1-2 minutes longer.
4. Add beans, squash, and about 1/3 cup enchilada sauce to the pan. Stir to combine. Remove from heat.
5. Spread a thin layer of enchilada sauce on the bottom of a rectangular baking dish. Put about 1/2 cup of filling on a tortilla, and roll it up like a burrito. Lay the roll in the baking dish, seam side down. Repeat until the dish is full. Spoon remaining filling around the edges of the dish. Drizzle remaining sauce over the enchiladas, then sprinkle with cheese.
6. Cover dish with foil and bake at 400 degrees for 30 minutes. Enjoy!