Squash Enchiladas Covered In Black Bean Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 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.
• 2 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.
• 3 black bean sauce.
• 4 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.
• 5 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.
• 6 make a tropical salsa to go with it.