Prep 45 mins
Cook 45 mins
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!
- 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
black bean sauce
- 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) canof cooked black beans
- 1⁄2 cup nonfat sour cream
- 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.
It was good, but I made a lot of changes to suit my available ingredients. The main one was that I did not have tortillas, or the patience to work with them. I made tortilla batter and used the rest of the items to make a strata. The instructions say to use a tablespoon of filling per tortilla, but there would not seem to be enough tortillas. My squash was unusually large , but even without that variable, I am glad I did not deal with stuffing the amount of filling I had to deal with.
My family and I really enjoyed this recipe. I didn't have the chipotle powder, I was going to use cayenne pepper but was out of that as well. My squash didn't mash well but thats ok, I used a store bought already chopped blend of squash. I really like the tip to grate my garlic, I used a microplane and it worked amazing!!! I also really liked the goat cheese in this recipe I thought it was a good mix. I will defintely being making this again.