Squash Enchiladas Covered In Black Bean Sauce Recipe

Name: Squash Enchiladas Covered In Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: squash enchiladas; 1 large winter squash, peeled and cubed; 4 tablespoons olive oil; 1 tablespoon cumin; 1/4 teaspoon dried chipotle powder (available at Mother Nature's); 1/4 cup chopped onion; 1 tablespoon minced garlic; 1 cup fresh corn, cut from the cob or 1 cup frozen corn; 1/2 - 1 cup feta or 1/2-1 cup goat cheese; 12 corn tortillas, depending on how much you stuff them; 1 (19 ounce) can green enchilada sauce, whatever heat you like; black bean sauce; 2 tablespoons olive oil; 1/4 onion, diced; 2 garlic cloves, grated (really! Grate your garlic cloves, its great!); 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 - 1/2 teaspoon dried chipotle powder; 1 (15 ounce) can of cooked black beans; 1/2 cup nonfat sour cream

Servings: persons

squash enchiladas
1 large winter squash, peeled and cubed
4 tablespoons olive oil
1 tablespoon cumin
1/4 teaspoon dried chipotle powder (available at Mother Nature's)
1/4 cup chopped onion
1 tablespoon minced garlic
1 cup fresh corn, cut from the cob or 1 cup frozen corn
1/2 - 1 cup feta or 1/2-1 cup goat cheese
12 corn tortillas, depending on how much you stuff them
1 (19 ounce) can green enchilada sauce, whatever heat you like
black bean sauce
2 tablespoons olive oil
1/4 onion, diced
2 garlic cloves, grated (really! Grate your garlic cloves, its great!)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 - 1/2 teaspoon dried chipotle powder
1 (15 ounce) can of cooked black beans
1/2 cup nonfat sour cream

1
Preheat oven to 350u00b0F 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.
2
Heat oil in heavy large skillet over medium heat. Add onion and garlic; saute 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 350u00b0F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
3
Black Bean Sauce.
4
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saute for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and saute for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
5
Transfer 1 cup of the bean mixture to a blender and puree 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.
6
Make a tropical salsa to go with it.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: squash enchiladas, 1 large winter squash, peeled and cubed, 4 tablespoons olive oil, 1 tablespoon cumin, and more.

Yes, Squash Enchiladas Covered In Black Bean Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Enchiladas Covered In Black Bean Sauce

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