Squash and Black Bean Enchiladas with Tomatillo Salsa

Happy fall, y’all! We’re plunging in to the season with a month of all things squash-ish. As you could tell from the many many many posts, we had an excellent time at IFBC. But, now we’re back home – away from the sponsored lunches and plethora of snack foods – and ready for some healthy eating.

 

For this month, we’re focusing on squash – I expect it to be a savory month of autumnal treats. My very favorite thing about this blog is sharing it with my pal Streusel, in part because I love being surprised by what she makes each month – especially when she gets creative with bacon (just because I don’t eat the stuff doesn’t mean I don’t like to be a voyuer…). This month is no exception – we both love squash and I’m excited to find new ways to incorporate it in to my dinners.

 

 

 

I made the enchiladas with tortillas I picked up at IFBC. The beans and squash make the enchiladas a hearty vegetarian main, and it gives me an excuse to cook with tomatillos, which I love and can never quite figure out how to make more often.

 

Butternut Squash and Black Bean Enchiladas with Tomatillo Salsa

Prep

Cook

Inactive

Total

Yield 2-4 servings

Ingredients

Enchiladas:

  • 1 small to medium butternut squash, peeled, seeded, and cut in to 1 inch cubes
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 can black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 3/4 to 1 cup shredded cheese

Tomatillo Salsa:

  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-2 corn tortillas 
  • 1 11 oz. can tomatillos (drained of about 1/2 their liquid)
  • 1 4 oz. can chopped green chiles

Instructions

First, prep the squash by:

  1. Preheat oven to 425 degrees, line a baking sheet with aluminum foil
  2. Toss the butternut squash with the olive oil, salt, and pepper, and line on baking sheet in a single layer
  3. Roast for 40-45 minutes until squash is soft and tasty (it should start to caramelize a bit)

While the squash roasts, prepare the beans:

  1. Mostly drain a can of beans, place in a small sauce pan and warm over medium heat
  2. stir in cumin and oregano
  3. Heat until the beans are warmed and cooked through, stirring as necessary. Set aside.

Make the salsa:

  1. Sautee the onions and garlic until translucent, about 5 minutes
  2. Add green chiles and tomatillos to onion/garlic mix. Cook on medium low heat until tomatillos break down (you may want to help this along with a wooden spoon)
  3. Pour the sauce in to the bowl of a Cuisinart or other blender
  4. Run the hot water in your kitchen sink, and rinse one tortilla under the hot water (you could conversely dip the tortillas in oil you've heated on the pan, but this way is healthier and doesn't have an impact on the flavor) - this will help soften the tortilla
  5. Tear up the tortilla and add to the tomatillo mixture. Blend until it turns in to a sauce; if it's too thin, soften then blend the second tortilla.

Combining all the ingredients:

  1. Lower oven heat to 350
  2. Using an 8x8 square glass baking dish, cover the bottom of the dish with about 1/4 cup of the salsa
  3. In a large mixing bowl, stir together the squash, beans, and about 1/4 cup of the shredded cheese. Stir, taste, and adjust seasoning, as necessary
  4. Heat the tortillas in the microwave for about 30 seconds to make them more pliable
  5. Fill tortillas with the squash mixture, roll, and place tightly in pan
  6. Cover with sauce - about 3/4 cup - and sprinkle with remaining cheese
  7. Bake at 350 for about 20 minutes
  8. Serve, and enjoy!

Courses Dinner

 

 

 

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