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How to make Vegetarian Butternut Squash And Black Bean Enchiladas Recipe

Enter your email address to follow this blog and receive notifications of new posts by email. Preheat the oven to 400°F, preferably on convection. Easy Thanksgiving Recipes I Plan to Make I’m really excited about Thanksgiving this year. Not only is it Blake’s first Thanksgiving, but all of my siblings are coming into town! It’s been forever since we’ve all been…

My boyfriend was a big fan too. I followed the recipe exactly, except I used homemade enchilada sauce. Top with remaining enchilada sauce and vegan cheese sauce (or reduced-fat dairy cheese). I love this recipe and make it often. Lately instead off rolling the enchiladas I make it using stacked layers.

You are the queen of casseroles! I hope your head feels better and whatnot… I have yet to get the flu shot and it’s kind of low on my priority list… merp. Hi Judy – I believe the recipe provides tutnese alphabet weight in ounces, not volume in fluid ounce. My recollection is that cheese is quite a bit less dense than water so a cup of grated cheese probably does weight about 4 ounces on a scale.

Also made some enchilada sauce myself since it’s fairly easy. Preheat your oven to 400F. Place 1/4 cup of enchilada sauce on the bottom of a large baking dish.

My boyfriend, who is a hearty eater, said no-one would ever believe there’s no meat in this! Making out tonight for a potluck, I’m sure it will go over well. This is such a creative idea. I’m pinning it for fall when butternut squash are everywhere. Looks like I may have just located a way to use up the butternut squash I have.

Yum! Topped with my homemade pickled onions. We froze it after assembly. When ready to eat, we pulled it out of the freezer and thawed in the fridge the night before and then baked following the recipe. We’ve made double batches and then freeze one! It’s so nice to pull out postpartum and have these already put together. Preheat oven to 400 degrees F and position a rack in the middle of the oven.

Sooo good and more filling than I expected it to be! Definitely will be making again. My daughter is almost 1 yr. I made this for her and she loves it! I’m hoping I can find other recipes to make for her. I read a “hack” recently that if you microwave the squash for 2 or 3 minutes the peeling it is much easier.