Black Bean and Butternut Squash Enchiladas


These enchiladas were amazingly good! I thought they sounded tasty when I read the recipe but they tasted even better than I had anticipated.

I wanted to create more layers of flavor so decided to roast the squash first. I cut the butternut squash into 1/2 – 1 inch pieces, coated the with a bit of oil, salt and pepper and then roasted them in a 400 degree oven for about 20-30 minutes. They probably could have used a bit more time to caramelize even more but I didn’t want them to get all mushy when I mixed them in with the other ingredients.

Cook the beans, onions, jalapeno and tomatoes on the stove top until most of the liquid has evaporated and set aside until the squash is done. Once the squash has finished carefully add it to the black bean mixture.

I filled the tortillas pretty full so ended up with only six enchiladas. One enchilada was more than enough for a serving. I like rolling mine like a burrito with the sides closed up. I want to keep all that filling inside the tortilla. Top with lots and lots of cheese. Frankly I don’t measure, I just dump and pour until the entire surface is covered. Bake for 20 minutes or so. I like it when the cheese has melted down the sides of the pan and starts to get a bit bubbly. Then you know it’s done.

After chowing down on these beauties we thought adding some shredded pork or chicken would take them to another level. Next time we do pulled pork I’ll make sure to use some of those leftovers and make this again.

They were even great warmed up as leftovers.

 

Black Bean and Butternut Squash Enchiladas

1 cup red enchilada sauce, homemade or canned
1 tsp olive oil
2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 (10 oz) can Rotel tomatoes with green chilies
1 1/2 cups canned black beans, rinsed and drained
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder, or more to taste
8 medium flour tortillas
1 1/2 cups shredded Mexican cheese
2 tbsp chopped cilantro
Sour cream and additional cilantro, for garnish (optional)

Preheat the oven to 400°F.

Place squash in one layer on baking sheet and coat with 1-2 teaspoons olive oil, salt and pepper to taste. Bake for 30 minutes or until squash is tender.

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions and jalapeno and cook 2-3 minutes until onion is translucent. Add garlic and cook 1 minute.

Add tomatoes, black beans, cumin and chili powder.

Cover and cook over medium-low heat, stirring occasionally. Cook for about 15-20 minutes. If the tomato mixture looks a little dry add a bit of water. You don’t want it too dry but not too wet either. Just enough liquid to make it loose.

Add the cooked squash and gently stir mixture. Add fresh cilantro just before filling the tortillas.

Place 1/3 to 2/3 cup filling in tortilla and roll. I like to pull in the sides and roll like a burrito to keep the filling in. Place in baking dish seam side down. Finish filling remaining tortillas and top with remaining enchilada sauce.

Cover with shredded cheese and bake 20 minutes or until cheese is melted and a bit bubbly.

Serve with chopped cilantro and sour cream if desired. Makes 6-8 servings.

Note: You can add more or less jalapeno and chili powder depending on how high of a heat tolerance you have. These were fairly mild.

These would also be really good with left over shredded pork or chicken if you wanted to add a bit more protein.

Recipe adapted from Skinny Taste