As a child, my family went on countless road trips through New Mexico. It has always been a magical place to me, with its infinite blue skies, the ability to watch the road go into the horizon as far as the eye can see, the unique and beautiful cultural experiences, the pueblos, the natural springs, and, of course, the food. Ahhh, the food. New Mexico is definitely in a class of its own when it comes to food.
One thing is that unforgettable about The Land of Enchantment is the flavor bomb that is New Mexican red enchiladas. I love to make them at home . . . sometimes with chicken or cheese. This vegetarian version is healthy and so flavorful that you won’t miss the meat. And this sauce is legit. I’m convinced it would taste good on nearly anything. Try these out and let me know what you think!
** Note: If you are using fresh-from-New Mexico chili powder, make sure to taste test it before adding the full amount listed in the recipe. Sometimes that roadside New Mexico chili powder is H-O-T!
2 cups red enchilada sauce (recipe below) or store bought
1 Tbsp. olive oil
1 small onion
4 cloves garlic, finely chopped
1 14.5 oz can of diced tomatoes
1 4 oz. can of Hatch green chiles
1 14.5 oz can of black beans
2-3 cups of diced butternut squash
1 Tbsp. cumin
1 tsp. chili powder
½ c. water
Corn tortillas, heated
1 c. cheddar, shredded
Chopped, cilantro, jalapenos for garnish
Sour cream, if desired
2 Tbsp. vegetable oil
2 Tbsp. flour
2 Tbsp. chili powder (New Mexican, if possible)
2 c. water
3 oz. tomato paste
1 tsp. cumin
1 tsp garlic powder
½ tsp. cayenne
Salt to taste
Preheat oven to 400 degrees.
In a large pan, heat olive oil over medium heat. Add onions and garlic and cook until soft and fragrant. Then, add black beans, tomatoes, green chiles, butternut squash, cumin and chili powder. Cover and cook over medium-low heat for 30 minutes.
While your veggies, cook, make the enchilada sauce. In a small saucepan, add oil, flour, and chili powder and set to medium heat. Whisk the ingredients constantly until they start to bubble. Continue whisking for another minute so that the spice flavors release.
Next, whisk in the water, tomato paste and remaining spices and continue to whisk until smooth. Continue whisking until the sauce begins to simmer and thicken up a bit. Now, add the salt a little at a time until you are satisfied with the flavor. The sauce is ready.
Check the veggies and when the butternut squash is fork tender, add salt to taste. Now cover the bottom of a baking dish with enchilada sauce (about ½-1 c. or so). Then, warm your corn tortillas so that they are pliable. The best way to do this is in a pan with a little bit of olive oil. Simply drop the tortillas in, one and time, heat up, flip over to heat on the other side. You can “cheat” and microwave your tortillas to warm them up, but it won’t be quite the same!
Place veggie filling in tortillas, roll them and place them in the baking dish with the seam side down. Pour the remaining enchilada sauce over the enchiladas, top them with cheese and bake for 10-15 minute (or until the cheese is melted. Serve with green onions, cilantro, jalapenos and sour cream if you’d like!
I hope you love these as much as I do!