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!
Provided by Dana Z
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
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Sunita Devi
[email protected]I'm not sure about this recipe. I'm not a big fan of squash.
Mubiru Nasuru
[email protected]This recipe sounds amazing. I can't wait to give it a try.
sHaRo studios
[email protected]I'm definitely going to make this recipe for my next dinner party.
Nneoma Ohakanu
[email protected]This recipe is a must-try for any fan of Mexican food.
Rafiya Jaleel
[email protected]I can't wait to try this recipe. It looks so delicious and easy to make.
Mohammed nazmul Nahim
[email protected]These enchiladas are a great vegetarian option. They're packed with protein and flavor, and they're sure to satisfy even the pickiest eaters.
Geeta Thapa
[email protected]I'm not a huge fan of squash, but I really enjoyed these enchiladas. The black bean sauce was so flavorful that it made me forget all about the squash.
Sami Dlamini
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that was starting to go bad, and this dish was the perfect way to use it up.
Raiden
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I'll try making them again with a milder salsa next time.
lukasz
[email protected]The flavors in this dish are amazing. The sweetness of the squash pairs perfectly with the savory black bean sauce. I highly recommend this recipe.
Matin khan BD
[email protected]I love how easy this recipe is to make. I was able to get dinner on the table in under an hour. And the cleanup was a breeze!
Chizelle Greeff
[email protected]These enchiladas were a hit with my family! The black bean sauce was rich and flavorful, and the squash filling was perfectly cooked. I will definitely be making this recipe again.