Wednesday, February 26, 2014
Butternut Squash and Black Bean Enchiladas
I don't know about you, but every time I eat enchiladas, they have meat in them. Either chicken or beef, and I do like them that way.
But I have been seeing so many people talk about how fabulous and delicious butternut squash is that I decided I would try it, along with black beans, in some enchiladas.
This recipe is now a favorite of mine, to make again and again. It is really good, hearty and filling, with a sweet tang from the squash. And it passed a huge test when my son-in-law the true enchilada lover, said it was great and asked for seconds.
Recipe for Butternut Squash and Black Bean Enchiladas
1 cup red enchilada sauce
2 tablespoons olive oil
2 1/2 cups butternut squash, cut into I/2 inch cubes
1 teaspoon salt
1 teaspoon black pepper
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
10 oz. can Rotel tomatoes with green chilies
1 1/2 cans black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1 tablespoon chili powder
1/2 cup water
10 regular or whole wheat flour tortillas
1 cup shredded Mexican cheese
4 tablespoons chopped green onion
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large rectangular baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder, salt, and pepper. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 minutes.
Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese.
Cover dish with foil and bake until heated through, and cheese is melted, about 15 minutes.
Top with green onions and serve.
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