Squash & Black Bean Enchiladas with Smoky Chipotle Sauce
- 8 large corn tortillas
- 1 small acorn squash (peeled, seeded, cut into ½-inch pieces)
- 1 small zucchini (cut into 1/2-inch pieces)
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 15 oz. can of black beans (drained and rinsed)
- 2 Tbsp. olive oil (divided)
- ½ tsp. ground cumin
- ½ tsp. chipotle chili powder
- 1 tsp. oregano
- 1-1/2 cups Mexican blend cheese
- Cilantro (optional)
- 2 Tbsp. olive oil
- 2 Tbsp. all-purpose flour
- 3 Tbsp. chili powder
- 1 Tbsp. chipotle chili powder*
- 1 tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. dried oregano
- 2 cups vegetable broth
- ½ cup tomato sauce
- *For milder sauce (omit chipotle chili powder)
- In saucepan, heat oil over medium heat. Whisk in flour until well blended with oil; approximately 1 minute. Add chili powder, chipotle chili powder, garlic powder, cumin and oregano. Cook for 1 minute, whisking constantly so spices do not burn.
- Gradually whisk in vegetable stock and tomato sauce until there are no lumps. Season with ½ tsp. salt. Reduce heat to medium-low and simmer until slightly thickened; approximately 10 minutes.
- Add more salt to taste.
- Notes: Sauce can be made up to 5 days in advance and stored in air-tight container in refrigerator.
- Preheat oven to 375 degrees F. Arrange acorn squash on parchment-lined baking sheet. Drizzle with 1 Tbsp. olive oil and season with salt and pepper. Bake 15 minutes or until squash is easily pierced with fork.
- In large sauté pan over medium heat, sauté onions in 1 Tbsp. olive oil for 3 minutes or until just translucent. Add zucchini and sauté an additional 4-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Lastly add beans and season the mixture with oregano, cumin and chipotle chili powder. Add salt and pepper to taste.
- In large bowl, combine zucchini and bean mixture with roasted squash and set aside until cool enough to handle.
- After roasting squash, increase oven temperature to 400 degrees F.
- In 9x13 baking dish, cover bottom with layer of sauce.
- In microwave, warm tortillas for approximately 30 seconds.
- Place warm tortilla on plate and spread 1 Tbsp. sauce on tortilla. Add generous spoonful of filling and top with 1 Tbsp. cheese. Roll tortilla.
- In baking dish, place tortilla seam side down. Repeat for remaining tortillas, arranging side by side in baking dish. Work quickly while tortillas are warm to prevent breaking or tearing.
- Top enchiladas with remaining sauce and sprinkle with remaining cheese.
- Bake uncovered for 15-20 minutes until cheese is melted.
- Garnish with cilantro and serve warm.