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Butternut Squash & Black Bean Enchiladas

Homemade Enchilada Sauce

Ingredients:

¼ cup olive oil

1 tablespoon all-purpose flour

3 tablespoons chili powder

12 oz tomato paste

2 cups vegetable broth

1 teaspoon onion powder

1 teaspoon cumin

1 tsp (or 3 cloves) minced garlic

salt to taste

Instructions

Heat oil in a small saucepan over medium heat. Add flour and stir until completely dissolved and smooth. Add chili powder and stir for 1 minute to cook.

Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine. Sauce should become thick! Salt to taste, and then stir over medium heat to cook for a few minutes.

Remove from heat and set aside to cool.

Enchilada Filling

Ingredients:

1 large butternut squash

2 small onions (or 1 medium onion)

1 can black beans, rinsed and drained

2-3 cloves garlic, minced

1/2 tsp nutmeg

1/2 tsp cumin

1/4 tsp cinnamon

salt to taste

6-8 whole wheat/ corn/ flour tortillas

1 batch homemade enchilada sauce (recipe above)

Instructions

Preheat oven to 400 degrees F. Then carefully peel, de-seed, and cube the butternut squash.

Toss squash with a bit of oil and salt, and spread evenly on a sheet pan. Roast for 45 minutes or until soft, stirring once during cooking.

While squash is cooking, this might be a good time to make your sauce! The squash should be slightly browned and very soft when finished.

Transfer cubes to a large mixing bowl and mash with a potato masher or a fork.

Set squash aside to cool. Dice onions and sauté with garlic until brown and soft. Add beans and cook for a minute or two until warmed.

Transfer beans and onions to the squash bowl, and then season with spices and salt. Spread 1 cup of the enchilada sauce on the bottom of a 9×13 glass baking dish. Scoop squash filling evenly onto tortillas and then loosely roll.

Place filled tortillas seam side down in the baking dish.

Top tortillas with the remainder of the enchilada sauce. Make sure to use a spatula to get the sauce all around the sides of the pan and in between each tortilla!

Bake uncovered for 30 minutes at 350 degrees. If you prefer, you can also top with cheese before baking.

Source:
*http://www.dailygarnish.com/2011/08/roasted-butternut-squash-black-bean-enchiladas-with-homemade-sauce.html*

Ingredients

  • ¼ cup olive oil
  • 1 tablespoon all-purpose flour
  • 3 tablespoons chili powder
  • 12 oz tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tsp (or 3 cloves) minced garlic
  • salt to taste
  • 1 large butternut squash
  • 2 small onions (or 1 medium onion)
  • 1 can black beans, rinsed and drained
  • 2-3 cloves garlic, minced
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 6-8 whole wheat/ corn/ flour tortillas
  • 1 batch homemade enchilada sauce

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