Butternut Squash and Black Bean Enchiladas

December 20th, 2011 by amanda

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

Ingredients

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

Instructions

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Posted in Meatless | 8 comments

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