Foodie Blogroll

Monday, February 27, 2012

Squash & Black Bean Enchiladas

February Fiesta
Celebrate the end of February with Squash & Black Bean Enchiladas. This  amazing vegetarian entree  is a variation of a recipe from Vegetarian Times, and is overflowing with Mexican flavors and spices.  The combination of black beans, squash, and peppers tastes spectacular when baked into a toasty tortilla.

Squash & Black Bean Enchiladas
Gluten Free
Serves 2


2/3 cup tomato sauce
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. cayenne (or more to taste)
salt & pepper

1/2 small onion, diced
1 cup butternut squash, peeled and diced
1/2 cup diced tomatoes
1/2 cup prepared salsa
1 garlic clove, minced
1/2 chipotle chile in adobo sauce
2 tbsp. water.
1/4 cup black beans, rinsed and drained

4 six- inch gluten free corn tortillas

Optional Toppings--
Fresh lime wedges
Sliced Avocados
Hot Sauce
Extra Salsa
Cilantro Sprigs
Shredded Cheese

1. To make the sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make the filling: Spray a medium saucepan with nonstick spray and bring to medium heat. Add onion and saute 3-5 minutes, or until soft.

3. Add squash, tomatoes, salsa, garlic, chipotle chile, and  water; bring to boil. Reduce heat to medium low. Simmer 35-40 minutes, or until squash are soft.

4. Mash mixture with a potato masher until combined. Add black beans, and cook 5 minutes. Mash again, until beans are slightly incorporated and desired consistency is reached. Remove from heat.

5. To assemble enchiladas-- Preheat oven to 350 degrees. Spray a 9 inch baking dish with nonstick spray.

6. Spread the bottom of dish with sauce (about 2-3 tbsp).

7. Divide the filling evenly between the tortillas and roll up tortillas. Pack tortillas close together, seam side down, in baking dish. Top with remaining sauce.

8. Bake 15 minutes.

9. Adjust oven to broil and broil enchiladas 5 minutes. Let rest 10 minutes prior to serving. Top with optional toppings, if using.

Nutrition Information (with no optional toppings)-- 240 calories per serving (2 enchiladas)

Make ahead option-- Prepare sauce and filling ahead of time and refrigerate, covered until ready to use. Immediately before serving, assemble tortillas and bake (start at step #5)

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