You know one of those recipes that you make again and again because it is so good? Well, this is one of them in our house. I’ve been making these for at least a year (probably more!) They are a great recipes to whip-up and have extra in the freezer for a quick meal and they are definitely great for company too. They take a little time to prepare (just because of the rolling) but they are sure to impress and important to note, they are very healthy and a great option for a meatless meal.
What’s even better with these? The cilantro yogurt dipping sauce shown here. TOTALLY takes them over the top good, and don’t worry, the recipe is also below.
Usually I make these with black beans (as the title eludes!) but when I went to make them last week I was out of black beans and so was my local store (odd, hey?). So, I improvised, feeling confident because I had made them so often before. I used 1 can of chickpeas and 1 can of red kidney beans. Verdict – same result, same texture and just as good, so feel free to switch-up the beans to your liking.
Definitely give these a shot (and be sure to make the whole recipe and freeze the rest, you’ll be thankful for a quick, delicious and healthy meal on the fly).
Butternut Squash and Black Bean Eggrolls
Yield: About 30 rolls
Prep Time: 40 minutes or so
Cook Time: 20 minutes
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced or grated
- 2 lbs peeled, diced butternut squash (about 1 medium sized squash)
- 1/2 jalapeño, minced or grated
- 2 tsp cumin
- dash of cayenne pepper
- salt & pepper, to taste
- 2 cans black beans, drained and rinsed (or use a mixture of your favourite beans, including chickpeas or red kidney)
- 1/2 cup chopped cilantro
- juice from 1 lime
- 1 package (small/medium) egg roll wrappers (note, original recipe makes 30 with small wrappers > the ones shown above are with medium wrappers and I usually get about 20)
Preheat the oven to 425 degrees. Wash and dry your butternut squash. Place the butternut squash, in its whole-form, in the oven and roast for 45mins – 1hour, or until a butter knife inserted into the flesh meets no resistance. Remove from oven, allow the squash to cool. Cut in half, remove the seeds and remove the flesh.
(You can also cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet and bake for 25-35 minutes OR as the original recipe states, you can peel, dice and boil the butternut squash – however, I prefer to roast it, just because I feel as though it retains more nutrients).
Fold the bottom corner up, then fold the outside corners in, and roll it all up. Place on a parchment-lined baking sheet. Continue until squash mixture is used up; it’ll depend entirely on you how many eggrolls you get because it depends on how much mixture you use per roll. It is generally between 25 – 30 eggrolls for me.
Place a baking sheet in the oven while heating at 400F. When it’s hot, remove from the oven, spray with nonstick cooking spray, and place the egg rolls on the sheet. Spray the top well with nonstick spray. Bake for 20 minutes, turning halfway through.
Extra egg rolls can be wrapped well in saran wrap, placed in a freezer bag, frozen and baked straight from the freezer, adding about 2-5 minutes to total cooking time.
Cilantro Yogurt Dipping Sauce:
- 1/2 cup plain yogurt (Greek is fine too)
- 2 TBSP sour cream
- 5 TBSP minced cilantro
- dash of S&P
Combine all ingredients in a small bowl, whisk to combine and that’s it.