Butternut squash and Black bean Enchiladas

29 Mar Butternut squash and Black bean Enchiladas

Butternut Squash and Black Bean Enchiladas

Makes 6 enchiladas

INGREDIENTS

2 cloves garlic, minced

1 onion, diced

1 red pepper, diced

15 ounces black beans, drained and rinsed

1 small butternut squash, seeded, peeled and diced into bite sized pieces

3 Roma tomatoes, diced

4 t cumin, divided

2 t paprika, divided

1 T chili powder

6 Large whole grain flour tortillas

½ recipe enchilada sauce

2 cups Mexican blend cheese

DIRECTIONS

1. Roast butternut squash: Toss butternut squash with 2t cumin, 2t paprika, salt, pepper and enough olive oil to coat; place on foil lined cookie sheet; roast at 400 degrees for 20 min or until soft and slightly browned tossing every 10 min
2. Preheat oven to 350 degrees
3. In a skillet over medium heat, sauté garlic, onion and peppers until soft (8 min); once soft add the rest of the cumin, paprika and all the chili powder. Stir in tomatoes, black beans and roasted butternut squash. Remove from heat.
4. Prepare 9×13 baking dish by covering the bottom with a light layer of enchilada sauce.
5. Place filing in tortillas, roll up and place in pan seam side down
6. Top with enchilada sauce to cover the tortillas, and then top with cheese
7. Bake for 25 minutes at 350 degrees
8. Top with sour cream and guacamole

VARIATIONS:

• Add summer squash to the onions and peppers, in addition to or as replacement to the butternut squash
• Make this an enchilada bowl by skipping the tortillas, adding the enchilada sauce directly to the filling in the pan in step 3 and heating through. Serve on top of brown rice, topped with cheese, sour cream and guacamole.

Enchilada Sauce (adapted from skinnytaste.com)

INGREDIENTS

2 cloves garlic, minced

1T chipotle chilis in adobo sauce

15 ounces diced tomato (canned)

1 t chili powder

1 t cumin

1C vegetable stock

DIRECTIONS

1. In medium sauce pan, over medium high heat sauté garlic in ½ T olive oil for 30 seconds, add chipotle peppers, chili powder, cumin, stock, and tomatoes.
2. Bring to a boil, reduce heat to low and simmer for 5-10 minutes.
3. Add salt and pepper to taste.
4. Set aside until ready for use

Can be stored in airtight container in fridge for up to 1 week, or in the freezer for 1 year.