Squash Enchiladas Covered in Black Bean Sauce

Name: Squash Enchiladas Covered in Black Bean Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 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; 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

(2)

Recipe by Dana Z

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!

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READY IN: 1hr 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.