Ingredients for Squash Enchiladas Covered In Black Bean Sauce
- Winter Squash
- Olive Oil
- 1 teaspoon ground cumin
- Dried Chipotle Powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Fresh Corn
- Feta
- Corn Tortillas
- Green Enchilada Sauce
- Garlic Cloves
- Ground Cumin
- Smoked Paprika
- Black Beans
- Nonfat Sour Cream
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How to Make Squash Enchiladas Covered In Black Bean Sauce
- Preheat oven to 350°F (175°C).
- Cube 2 medium butternut squash (about 2 lbs) and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, and ½ teaspoon chili powder.
- Bake for 30-40 minutes, or until tender. Let cool slightly, then mash with a potato masher.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 3 minutes.
- Stir in the mashed squash, 1 cup frozen corn, and season with salt and pepper to taste.
- Heat 12 corn tortillas, one at a time, in a dry skillet for about 10 seconds per side.
- Place approximately 1 heaping tablespoon of the squash mixture down the center of each tortilla.
- Top each with 2 teaspoons of shredded Monterey Jack cheese (about 1 cup total).
- Roll up tortillas and arrange seam-down in a greased 9x13 inch baking dish.
- Pour 1 ½ cups enchilada sauce over the enchiladas and bake for 20-25 minutes, or until heated through and bubbly.
- While enchiladas bake, prepare the black bean sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ½ medium onion, chopped, and 2 cloves garlic, minced. Sauté for 3-4 minutes.
- Stir in 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon chili powder, and 1 (15-ounce) can black beans, rinsed and drained.
- Add ½ cup sour cream and bring to a boil. Reduce heat and simmer for 3 minutes.
- Transfer 1 cup of the bean mixture to a blender and puree until smooth.
- Return the pureed beans to the skillet and simmer for 2 minutes more.
- Thin with water if needed. Serve the black bean sauce over the enchiladas.
- Optional: Prepare a fresh salsa (ingredients not included in this recipe) to serve alongside.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
22g
Carbs
18g
