I do. They’re our next door neighbors and I’m so thankful for them. We actually met last year when they popped over around Christmas time to deliver some cookies. Nice, right? Why didn’t I think of that (especially considering I’m a baker – yikes)? Since then we’ve invaded each others’ apartments at least once a week to exchange food and hugs and stories about the chaos of our days. I guess you could say we’re officially besties. A while back they fed me dinner when John was away. The recipe was from Smitten Kitchen’s cookbook and it was so, so delicious that it inspired me to make something similar for the blog. The original recipe was for black bean and spaghetti squash tacos (genius, right?). The flavor and texture combination was brilliant! I had seconds, nay, thirds. I lost count. All I know is squash and black beans belong together. Enchiladas came to mind and there was no turning back! You can learn about the history of enchiladas here. The following is a plant-based rendition with black beans and butternut squash! Despite being made from scratch (with the exception of the black beans and tortillas), this recipe is quite simple, requiring just 10 ingredients and a little more than an hour to prepare. The enchilada sauce is a take on the red sauce from my Chipotle Vegan Chilaquiles (a must-try if you haven’t already!). It’s smoky and rich and pairs perfectly with the buttery sweetness of the squash. The filling is so simple: roasted butternut squash and black beans seasoned with a few dry spices and a spoonful of the enchilada sauce. Swoon. What happens next is magic. These enchiladas bake up beautifully, acquiring a slight crisp on the edges while remaining completely tender on the inside. The toppings make all the difference. I opted for ripe avocado and cilantro, but red onion would also add a burst of color and a slight crunch. Also, pumpkin seeds! The options are endless. I hope you all love these enchiladas! They’re: SimpleHeartyFlavorfulSmokySpicy& Downright delicious Make this recipe when you’re craving something hearty and comforting this winter. It’s an easy, soul-warming dish that strikes the perfect balance between healthy and satisfying. Chips and guac (forever) or brown rice would make lovely additions. If you give them a try, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture @minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
