December 20, 2011 in Meatless
Remember when I said that the Beer & Brown Sugar Kielbasa was the best thing I’ve made probably all year? These enchiladas are number 2 on that list, maybe even tied with the kielbasa!
I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing! We fought over them. No lie. Then I cheated and snuck to the fridge when the husband was in the shower so I could have the last one. I win!
For the pureed squash, I steamed mine and then mashed it like I would potatoes. You could bake them or even go for a canned puree. Also, I realized halfway through cooking that my can of enchilada sauce was too small and ended up making this recipe - it was really good and took no time at all!
Two years ago: Pumpkin Caramel Coffee Cake
Butternut Squash and Black Bean Enchiladas
3 cups cooked, unseasoned, mashed or pureed butternut squash
8 ounces cream cheese, softened
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 15-ounce can black beans, rinsed and drained
10 flour tortillas
2 cups shredded Mexican-blend cheese, divided
1 (16 ounce) can enchilada sauce, divided
- Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
- In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.
- Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
- Bake, uncovered, 30 to 40 minutes until they’re bubbly and the cheese is slightly browned.