SQUASH ENCHILADAS COVERED IN BLACK BEAN SAUCE

Squash Enchiladas Covered in Black Bean Sauce image

Here is a dish that rejoices in the bounty of autumn with a joyful nod to Dia de los Muertos. This is a heart healthy dish to keep you alive! The colors alone of this dish will get your skeleton dancing!

Provided by Dana Z

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 large winter squash, peeled and cubed
4 tablespoons olive oil
1 tablespoon cumin
1/4 teaspoon dried chipotle powder (available at Mother Nature's)
1/4 cup chopped onion
1 tablespoon minced garlic
1 cup fresh corn, cut from the cob or 1 cup frozen corn
1/2-1 cup feta or 1/2-1 cup goat cheese
12 corn tortillas, depending on how much you stuff them
1 (19 ounce) can green enchilada sauce, whatever heat you like
2 tablespoons olive oil
1/4 onion, diced
2 garlic cloves, grated (really! Grate your garlic cloves, its great!)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon dried chipotle powder
1 (15 ounce) can of cooked black beans
1/2 cup nonfat sour cream

Steps:

Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
Black Bean Sauce.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.
Make a tropical salsa to go with it.

*** Explore more Squash Enchiladas Covered In Black Bean Sauce Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #main-dish #vegetables #fall #vegetarian #winter #dietary #seasonal #squash #4-hours-or-less