Butternut Squash Black Bean Enchiladas

This recipe was originally featured on Minimalist Baker.

Prep Time: 20 min Cook Time: 55 min Total time: 1 hr 15 min

Ingredients:

• Enchiladas
  • 3 cups cubed butternut squash (1/2 average size squash)
  • 1 Tbsp olive oil
  • salt & pepper
  • 1 15-oz can black beans (drained)
  • 1/2 tsp ground cumin
  • 9-10 tortillas
• Sauce
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 15-oz can tomato sauce
  • 1 chipotle pepper in adobo sauce (plus extra sauce if you want more heat/smokiness)
  • 1/2 cup vegetable broth
  • Salt & pepper
  • 1-2 Tbsp maple syrup
• Toppings (optional)
  • Red onion, diced
  • Avocado, sliced
  • Cilantro, chopped
  • Lime juice

Instructions:

1. Preheat oven to 400 °F.
2. Add cubed butternut squash to a baking sheet, lined with aluminum foil, and drizzle with olive oil, salt and pepper. Toss to combine.
3. Bake for 15-20 minutes or until squash is fork tender. Set aside. Reduce oven heat to 350°.
4. In the meantime, prepare sauce. Heat large skillet over medium heat. Add oil and garlic once hot. Cook stirring frequently, until soft and slightly browned.
5. Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if wanted), and vegetable broth. Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to reduce splattering).
6. Transfer sauce to a blender and blend until completely smooth. Taste and adjust as necessary. Add more adobo sauce for heat, maple syrup for sweetness. Set aside.
7. Place the same skillet used earlier over medium heat and add black beans. Season with salt, pepper, cumin and stir.
8. Once bubbling, remove from heat and add roasted squash and 1/4 cup of the sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.
9. Pour a bit of sauce into the bottom of a 9×13 inch baking dish. Spread to coat.
10. Take a tortilla, and lay it down in the dish. fill with generous amount of filling, then roll up tortilla. Place seam side down at one end of the dish. Continue with remaining tortillas and filling. Pour remaining sauce over the top of the tortillas, spreading it into the cracks.
11. Bake at 350° for 15-20 minutes or until warmed through. Top with desired toppings and serve.