Butternut Squash and Black Bean Enchiladas

Whaaa…? Butternut squash? In enchiladas? With black beans? Oh, I don’t know about that.

What does Luna know? She’s the dog, and she didn’t get to eat this amazing, spicy, comfort food marvel. It’s so easy to make, too. It is from one of my book club friends; she made it for us for a meeting a while ago, and I begged her for the recipe. It’s from a website called Food on The Table. (Link to website in recipe below)

Since it’s a bit on the spicy side for The Boy, I also warmed up some beef/bean burrito filling from the Freezer of Doom, as well as the Trader Joe’s guacamole. The green salsa in the bowl is a simple chimichurri sauce with cilantro, garlic, olive oil, vinegar, salt and pepper.

It’s dinner time. Or it was. It’s gone now. But it will be back. Oh yes, it will be back.

Butternut Squash and Black Bean Enchiladas (Food on the Table)

1 pound butternut squash, peeled and cubed
2 T olive oil
8 corn tortillas, sliced in half
1 7-oz can chipotle chile peppers in adobo sauce, chopped, sauce reserved
1 15-oz can black beans, drained and rinsed
2 10-oz cans diced tomatoes with green chiles, in liquid
1 C grated monterey jack cheese

Notes: I only used half the chipotle chile peppers, and saved the rest for another dish. That was plenty spicy, and we like it hot here. So consider that fair warning. Also, I couldn’t find the diced tomatoes with green chiles in my market that day, so I bought a can of diced tomatoes, and a small can of diced green chiles, and used those. It worked just fine. Just make sure you do your math, and the two cans add up to about 20 oz, mostly tomatoes.

1. I preheated the oven to 400 deg. F. While that was happening, I peeled and cubed (big cubes, 1 to 1 1/2 inch) the butternut squash, and tossed it in a bowl with the olive oil. It gets roasted on a rimmed baking sheet for about 20 min., or until it’s tender when you poke it with a fork. I removed the squash, and lowered the oven to 350 deg. F.

2. In a square baking dish (9in x 9in x 2in, or thereabouts), I spread about 2 T of the adobo sauce around the bottom of the dish to cover, and layered half the roasted squash on top of that. Then I topped it with a layer of tortillas.

3. In a large bowl, I combined the black beans, tomatoes, green chiles, chopped chipotle peppers, and the rest of the adobo sauce. I put about half of this mixture on top of the tortillas in the baking dish, covered it with about half the grated cheese, and then repeated the layers: squash, tortillas, bean mixture, and the remaining cheese. Then I added some more cheese, because you know that’s just how I am.

4. Into the oven, for about 20-25 minutes, or until the cheese is all melty and bubbly, and the kitchen smells absolutely fabulous.

5. I let it cool a bit before cutting and serving. I garnished with all manner of crazy good things, like guacamole, sour cream, chimichurri, olives, lettuce, tomato, but it’s just as wonderful all by itself the next day for lunch. Ask me how I know.

That’s it for now, I’ll see you soon, somewhere on down the Road.

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One comment

  1. That’s a great recipe!!! And I love seeing Luna in your blog too. Your family is so fortunate to have such a great cook. Right now, my poor husband is making himself a roast beef sandwich for dinner. No cooking for me tonight.

    Like

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