Butternut Squash and Black Bean Enchiladas

It's been a while since I've posted a recipe, so I thought I'd better make it good.

It's no secret I'm in denial that it's the end of October. In my head, I should be outside on a hot summer day drinking strawberry lemonade and watching the kids in the pool, not realizing I have a little over a week to get to a pumpkin patch and carve jack o'lanterns.

In an effort to get into the fall mood before winter hits, I decided to try my hand at black bean and butternut squash enchiladas.

I love the combination of sweet and spicy that gives this dish a little twist. Word of warning, while Joseph loved them and ate two helpings, Elizabeth was a little more suspicious.

Butternut Squash and Black Bean Enchiladas
(Printable Recipe)

Ingredients:

4 cups cubed butternut squash (Cheater's Tip: Trader Joe's sells bags of already cubed squash)
1 onion, chopped
1 zucchini, chopped
1 c. corn
Olive Oil
salt and pepper to taste (if you've ever wondered what that means, I found an answer here)
Fresh cilantro
15 oz. black beans (if you buy a can, be sure to drain and rinse)
10 oz. Queso Fresco, crumbled
2 jars Enchilada Sauce (unless you want to make your own, in which case, go here because, yum)
Shredded Cheddar
Tortillas (corn or flour - there was a debate in my house which was better; I prefer flour)

Preheat oven to 400.

1. Put the squash and the onion on a cooking sheet and drizzle with olive oil, seasoning with salt and pepper. Roast for 10 minutes, stir then add the zucchini and corn, roasting them for another 15 minutes.

2. While the veggies are roasting, toss one cup of fresh chopped cilantro with the black beans and queso in a large bowl.

3. Remove the veggies and add to the bean mixture, stirring until everything combines nicely. Reduce the heat to 350.

4. Mix in 1/3 cup of enchilada sauce.

I'm going to pause here for a moment. I've watched a lot of people make enchiladas, most of them dipping their tortillas in the sauce before filling them. I can't do it. Seriously, it's ridiculously messing and that stuff stains your fingernails. I do a little cheat that seems to work just as well and no one has ever expected my enchiladas were not "dipped".

5. Pour a small amount of enchilada sauce into a large baking dish.

6. Scoop the bean and squash mixture into the center of a tortilla and roll, placing it seam side down in the dish. Once, the dish is full - you might have to squish the rolls together - pour sauce over the enchiladas, using a knife or fork to pull the tortillas away from each other. You want the sauce to get between every roll and down the sides. That's my "cheat".

7. Top with shredded cheddar.

8. Bake 30 minutes or until bubbly.

And that's it! Serve with sour cream and dig in.