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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Setegn Kifle
[email protected]These enchiladas were a bit too bland for my taste. I think I would add some more spices next time.
Mel Hockney
[email protected]I made these enchiladas with whole wheat tortillas instead of white tortillas and they were still delicious. The black bean sauce was the perfect finishing touch.
NSWADI WILLIAM
[email protected]These enchiladas were a great way to use up some leftover squash and black beans. They were easy to make and very tasty.
TK Mayzo
[email protected]I'm always looking for new vegan recipes and these enchiladas fit the bill perfectly. They were delicious and satisfying.
Ishmael Matshai
[email protected]These enchiladas were very easy to make and they turned out great! I will definitely be making them again.
Rashid Hussain
[email protected]I made these enchiladas for a party and they were a big hit! Everyone loved the unique flavor combination and the presentation was beautiful.
sagor ahmed ahmed
[email protected]These enchiladas were a bit too spicy for my taste. I think I would use less chili powder next time.
Arjun Magar
[email protected]I made these enchiladas with corn tortillas instead of flour tortillas and they were still delicious. The black bean sauce was the perfect finishing touch.
Abdulrehma Khan
[email protected]These enchiladas were a great way to use up some leftover black beans. They were easy to make and very tasty.
Ahmadjutt Ahmadjutt
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill perfectly. They were delicious and satisfying.
Vicki Trusselli
[email protected]These enchiladas were very easy to make and they turned out great! I will definitely be making them again.
Rafi Hossain
[email protected]I made these enchiladas for a potluck and they were a big hit! Everyone loved the unique flavor combination.
Kgauhelo Nyamatane
[email protected]These enchiladas were a bit bland for my taste. I think I would add some more spices next time.
Ruth Mulenga
[email protected]I made these enchiladas with sweet potatoes instead of squash and they were delicious! The black bean sauce was a great addition.
MD Jobald
[email protected]These enchiladas were a great way to use up some leftover squash. They were easy to make and very tasty.
Sackey Kelvin
[email protected]I'm not a huge fan of squash, but these enchiladas were surprisingly good! The black bean sauce was the perfect way to balance out the sweetness of the squash.
Stephen Steward
[email protected]These enchiladas were easy to make and turned out great! I used butternut squash and it was delicious. The black bean sauce was also very flavorful.
Sheeza Naaz
[email protected]I made these enchiladas for my family and they were a hit! Everyone loved the unique flavor combination of the squash and black beans.
SISTE Khan
[email protected]These enchiladas were amazing! The squash filling was flavorful and the black bean sauce was the perfect complement. I will definitely be making these again.