Squash Enchiladas Covered in Black Bean Sauce

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!

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• squash enchiladas

• 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) can  of cooked black beans
• 1⁄2 cup nonfat sour cream

Directions

1. 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.
2. 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.
3. Black Bean Sauce.
4. 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.
5. 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.
6. Make a tropical salsa to go with it.