These enchiladas are the perfect fall dish. Butternut squash, kale, and black beans wrapped up in corn tortillas and topped with a homemade enchilada sauce. To die for! The sauce is smokey, mild, fresh and delicious!
Has anyone else ever had terrible enchilada sauce? I definitely have purchased the cans at the store and had some that were fine and one that was like absolutely terrible. After using it once I could never remember which one sucked and which one was fine, but no worries anymore because this homemade recipe knocked my socks off. 
This enchilada sauce is pretty mild, so if you’re feeling spicy, crank it up a few notches by adding more adobo sauce from your can of peppers!
Butternut squash is the fall vegetable I look forward to most. It’s so good! I particularly love it in Mexican- inspired dishes like this. There is something about chili powder and butternut squash that go so well together. I really like making an avocado “crema” because it’s easy and delicious, and removes a lot of processed ingredients in place of a sour cream. However, if you’ve found a sour cream you love, that would be good too! And save you a few steps.
If you make this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @groundedchow!
Butternut Squash & Kale Enchiladas with Homemade Enchilada Sauce
Ingredients
- 2 dried ancho chilies
- 1 chipotle pepper from adobo sauce can +extra adobo sauce for added spice
- 2 tsp oregano
- ½ tsp coriander
- 2 cloves garlic, minced
- ½ white onion, diced
- salt and pepper
- 1 tsp cumin
- dash of cinnamon
- 1 tbs tomato paste
- 1 cup of can diced tomatoes
- 1 cup veggie broth
- 1 butternut squash, cubed
- 2 Tbs olive oil
- 1 tsp chilli powder
- 1 15 oz can can black beans, drained and rinsed
- 2 cups baby kale
- 1 Tbs nutritional yeast
- salt and pepper
- corn tortillas
- cilantro optional
Instructions
- Preheat oven to 400 degrees.
- To rehydrate ancho chillies, heat a skillet over medium heat. “Dry fry” the peppers in the pan, letting them heat up on each side until they soften and slightly poof out, but be careful not to burn them! Remove from heat and cover peppers in bowl of cold water for 15-20 minutes.
- Meanwhile, toss the butternut squash cubes with a tablespoon of olive oil, chili powder, salt and pepper. Roast on a baking sheet for 20-25 minutes (depending on size), until fork tender.
- Heat one tablespoon of olive oil in a skillet. Add kale and stir until it’s slightly wilted. Add cooked kale to a bowl with black beans, nutritional yeast, and cumin. After squash is cooked, add to the same bowl and combine to create enchilada filling. Reduce oven to 350 degrees.
- Heat one tablespoon of olive oil in the same skillet. Once hot, add garlic and onion, sauté until soft. Add oregano, coriander, cumin, dash of cinnamon, salt and pepper. Once fragrant, add tomato paste and diced tomatoes.
- In a blender combine chilies, chipotle pepper, sautéed veggie mixture, and veggie broth. Blend until smooth. Taste test and add more salt if necessary, or if you want more spice add more adobo sauce.
- To make the avocado crema, blend avocado, lime juice, olive oil, salt, and water. Start with about 4 tablespoons of cold water, and add more if needed to reach your desired consistency.
- Cover the bottom of your baking dish with a thin layer of enchilada sauce. Heat corn tortillas in a skillet, then add filling to one side of each tortilla and roll. Stuff and roll enchiladas until you are out of tortillas or filling, then cover the tops of enchildas with your sauce. Bake for 25 minutes. Remove from oven and let sit for 5 minutes.
- To serve, top with chopped cilantro and avocado crema. Enjoy!