Today was a good day. A good day indeed. I slept in, lounged around with my pup, read a few magazines, watched some shows, stayed in my pj’s all day (no shame), and made & devoured these amazing Butternut Squash & Black Bean Enchiladas. Now watching KU Basketball to top it all off. (GO Jayhwaks!)
Yes, yes and yes.
Let me just tell you, it’s freeeeezing in Dallas right now. At least on the Dallas scale of freezing that is, and the last thing I want to do when it’s cold out is go to the grocery store. So, here I am rummaging through my pantry/fridge to see what I can come up with. I happened to have leftover tortillas from the pork carnitas I made last week, a can of back beans in the pantry (always), my homemade enchilada sauce, and a butternut squash (I made butternut squash soup for Alessandro’s family this weekend and didn’t use all of them), sooo enchiladas it was. Done and done.
These are some of the easiest enchiladas i’ve ever made. Simply roast the butternut squash with a little olive oil, salt, and pepper at 400 degrees for about 30 minutes or so. If you’re making your own sauce, start this now in a medium sized sauce pan. When the sauce is ready, ladle 1/2 cup into the bottom of your baking dish. Once the squash is done roasting, combine it with the black beans, green onions, salt, pepper, and cumin; toss it all together. To assemble, fill each corn tortilla with a few tablespoons of the squash mixture, a drizzle of sauce, and a sprinkle of cheese. Rollllll it up, and place them seam side down into your baking dish. Pour the remaining sauce over the tops, followed by remaining cheese. Bake covered for 25 minutes, uncover and bake an additional 10 minutes. Serve with jalepeños, cilantro, avocado, and lime wedges!
- FOR THE ROASTED SQUASH:
- 1 T olive oil
- 2 c cubed butternut squash
- 1/2 tsp salt
- 1/2 tsp pepper
- FOR THE ENCHILADAS:
- 10 corn tortillas
- 1 c black beans, drained and rinsed
- 2 c roasted butternut squash (above)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 c red enchilada sauce (store bought or homemade)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 tsp cumin
- 2 c shredded cheddar cheese
- Cilantro, as garnish
- Fresh Jalepenos, as garnish
- Avocado, for topping
- lime wedges, for serving
- Preheat oven to 400 and line baking sheet with parchment paper. Toss squash with oil, salt and pepper, and spread evenly onto baking sheet. Roast for 30-35 minutes, until tender and nicely roasted.
- In a medium sized bowl, combine black beans, squash, garlic, green onion, salt, pepper, and cumin.
- Ladle 1/2 c enchilada sauce into the bottom of your casserole dish.
- Before assembling, heat each tortilla up for a few seconds to prevent breaking.
- To assemble, place a few spoonfuls of the mixture into each tortilla followed by a drizzle of sauce and sprinkle of cheese. Roll up and place seam side down into the baking dish.
- Pour the remaining enchilada sauce over the enchiladas, and sprinkle the remaining cheese over the tops. Cover and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is bubbling.