This is a sponsored post written by me on behalf of Veetee Foods, Inc. All opinions are entirely my own.
I've been wanting to make some red sauce enchiladas again for a while now since it's been such a long time since the last ones. Enchiladas have always been one of my favorite Tex-Mex things to eat, though more often than not they are a guilty pleasure from a restaurant. For whatever reason, the last few batches I've made have all been with a verde sauce, so I wanted to get back to the basic today.
While my little brother is staying with me, I've made it my mission to put him to good use with being my guinea pig with a lot of vegetarian dishes. He was a vegetarian a couple years ago, so I figure if anyone has experience with a good vegetarian dish, it's him. I always want meatless dishes to be filling and not feel like their missing something; as some vegetarian dishes tend to.
I loaded these enchiladas up with plenty of fiber with the black beans and squash, while also giving that extra difference between the two. Of course, I had to add in some greens too, because if there's a chance for me to add spinach to something, you better believe I will!
As if these enchiladas weren't amazing enough, I paired them with some local fresh steamed green beans and Veetee rice. Veetee Dine In Rice is a delicious, microwaveable rice that is ready in just 2 minutes. It tastes amazing while also being completely convenient on those busy weeknights now that the little ones are back in school. Veetee rice definitely has a superior taste, and it must be because of their proprietary process. I added just a touch of salsa to the Chicken Flavour and it paired perfectly well with this Tex-Mex dinner!
I tend to have homemade enchilada sauce on hand, but if you don't you can feel free to whip some up (since it takes hardly any time to do), or just use a canned sauce if you prefer that. Either way, these enchiladas are super tasty and really easy to pull together in just about 30 minutes.
I should also mention that I used an acorn squash in these enchiladas, but another hearty squash would work well too such as butternut squash. I just happened to have the acorn squash leftover from one of my weekly boxes of local produce, which is always super inspirational.
Black Bean & Squash Enchiladas
Servings: 5 • Size: 2 Enchiladas • Calories: 256.5 • Fat: 9.6 g • Carb: 56.3 g • Fiber: 12.4 g • Protein: 14.9 g • Sugar: 0.7 g • Sodium: 1,026.0 mg
1 Squash (I used acorn squash), Peeled-Seeded & Cubed
1 C. Baby Spinach and/or Arugula, Lightly Chopped
1 (14.5 Oz.) Can 'No Salt' Black Beans, Drained & Rinsed
1/2 C. Reduced Fat Shredded Cheese
1 (10 Oz.) Can Red Enchilada Sauce or Homemade
10 Whole Wheat & Corn Tortillas
Preheat the oven to 375 degrees F. and pour about a third of the enchilada sauce into the bottom of a 13x9" baking dish; set aside.
Lightly coat the inside of a large skillet with non-stick spray and cook the squash over a medium heat until softened.
Once tender, add in the 1 C. greens and remove from the heat once they start to wilt.
Add the cooked squash mixture to a large bowl along with the black beans and 1/4 C. shredded cheese; stir to mix well.
Lay out the tortillas and fill each with about 1/4 C. of the filling; roll and lay seam side down into the prepared baking dish.
Sprinkle with the remaining 1/4 C. of cheese.
Cover the dish with foil and place into the oven to bake for about 20 minutes.
Once the enchiladas are nearly done, get your sides ready.
I served my enchiladas with some steamed green beans and Veetee Chicken Flavour Rice.
When the enchiladas are heated through and the cheese is good and melted, remove from the oven and allow to cool slightly before opening the foil.
Divide evenly among plates and enjoy!