Roasted Butternut Squash & Black Bean Enchiladas (with Homemade Sauce!) from Elise

Homemade Enchilada Sauce

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(Adapted from Emeril LagassePrint this recipe!

Ingredients: (makes 3 cups of sauce)

  • 1/4 cup canola or vegetable oil
  • 1 tablespoon all-purpose flour
  • 3 tablespoons chili powder
  • 12 oz tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tsp (or 3 cloves) minced garlic
  • salt to taste

Instructions:  Heat oil in a small saucepan over medium heat.  Add flour and stir until completely dissolved and smooth.  Add chili powder and stir for 1 minute to cook.

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Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine.  Sauce should become thick!  Salt to taste, and then stir over medium heat to cook for a few minutes.

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Remove from heat and set aside to cool.  Serve along with…

Roasted Butternut Squash & Black Bean Enchiladas

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Print this recipe!

Ingredients:  (makes 6-8 large enchiladas)

  • 1 large butternut squash
  • 2 small onions (or 1 medium onion)
  • 1 can black beans, rinsed and drained
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • salt to taste
  • 6-8 whole wheat tortillas
  • 1 batch homemade enchilada sauce (recipe above)

Instructions:  Preheat oven to 400 degrees F.  Then carefully peel, de-seed, and cube the butternut squash.

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Toss squash with a bit of oil and salt, and spread evenly on a sheet pan.  Roast for 45 minutes or until soft, stirring once during cooking.

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While squash is cooking, this might be a good time to make your sauce!  The squash should be slightly browned and very soft when finished.

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Transfer cubes to a large mixing bowl and mash with a potato masher or a fork.

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Set squash aside to cool.  Dice onions and sauté until brown and soft.  Add beans and cook for a minute or two until warmed.

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Transfer beans and onions to the squash bowl, and then season with spices and salt.  Spread 1 cup of the enchilada sauce on the bottom of a 9×13 glass baking dish.  Scoop squash filling evenly onto tortillas and then loosely roll…

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Place filled tortillas seam side down in the baking dish.

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Top tortillas with the remainder of the enchilada sauce.  Make sure to use a spatula to get the sauce all around the sides of the pan and in between each tortilla!

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Bake uncovered for 30 minutes at 350 degrees.  If you prefer, you can also top with cheese before baking, but we opted to eat ours naked.

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Serve with a side of your favorite salsa for dipping.  I chose salsa verde, mmmmm.

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Roasting the butternut squash brings out a wonderful caramelized flavor, that when combined with onions, beans, and spices – make this dish a delicious addition to your dinner menu.

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