It’s October and I can hardly contain my excitement! My favorite month of the year by far. The combination of changing leaves, dropping temperatures, hearty soups, pumpkin beers, and Bette Midler’s witchy self makes my heart oh-so-happy. My cooking agenda this month is filled with so many pumpkin recipes that it’s going to be coming out of my ears. Another thing I love in the fall is butternut squash and these enchiladas are going to be on repeat in our household let me tell ya.
These enchiladas are the ultimate fall comfort food that are quick enough to make on a Monday night, or perfect for Friday nights with a pitcher of sangria! I love the squash and black bean combo in these guys. And then drenching in homemade enchilada sauce? SO. MUCH. YES.
Butternut Squash & Black Bean Enchiladas
Adapted from Ambitious Kitchen
– olive oil
– 1 butternut squash, peeled and diced into 1/2 inch cubes
– 1 yellow onion, diced
– 2-3 cloves of garlic, minced
– 1/2 jalapeno, diced ( leave the seeds if you want extra heat)
– 1 tablespoon cumin
– 1 tablespoon chili powder
– 1 – 15 ounce can black beans, rinsed and drained
– salt & pepper to taste
– shredded cheese (Mexican blend, pepper jack, or whatever you prefer)
– corn tortillas
– homemade enchilada sauce (recipe below)
– cilantro and sour cream for serving
1/4 cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup vegetable broth (Chicken broth is great too if you’re not going vegetarian)
2 teaspoons ground cumin
1 tablespoon garlic , minced
1/2 teaspoon onion powder
1/4 teaspoon salt
What to do
1) Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-15 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush. Add in black beans and adjust seasoning to your liking. (Once the enchilada sauce is made, mix in 1 cup of sauce into squash mixture)
2) While the squash is cooking, make the enchilada sauce. Heat the canola oil in a saucepan over medium heat.
3) Add- in the flour and chili powder and stir.
4) Cook until the bright red color turns a bit brown while stirring.
5) In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended. Add to your saucepan and whisk until fully mixed. Cook for 8-10 minutes on medium heat until thickened.
6) Assemble the enchiladas: Grease a large baking dish. Warm the corn tortillas for 20 seconds or so in the microwave to make them pliable. Place a large spoonful of the squash mixture in the middle of each corn tortilla, sprinkle with cheese, roll-up, and place seam-side down in the baking dish. Once all the tortillas are rolled, pour the remaining enchilada sauce over top, shaking the baking dish to fill in all the spaces. Sprinkle with shredded cheese, and place under the broiler until the cheese is browned and bubbling.
Top with cilantro, siracha, and sour cream! For this recipe, I blended sour cream, cilantro, avocado, salt and a little milk to make an avocado crema.