Wednesday, April 3, 2013

black bean & butternut squash enchiladas

In trying to come up with something different for dinner, I remembered enchiladas. They were delicious; rich from the daiya cheese and butternut squash, and just enough heat from the sriracha. I'm not sure I would make the enchilada sauce from scratch again, but since I did, I'll include the recipe.

2 cups cubed and steamed butternut squash
1 can of black beans, rinsed and drained
1 small onion, chopped (about a cup)
12  small corn tortillas
daiya mozzarella cheese
nutritional yeast

for the enchilada sauce:
1 15 ounce can to tomato sauce
1 cup of broth
2 TB flour
2 1/2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1 tsp garlic powder
salt to taste
sriracha sauce, optional

cilantro and jalapeno, for garnish

For the sauce, drizzle a bit of oil in a pan and cook all the spices and flour for a couple of minutes to get the flour taste out, add the broth and whisk to remove any clumps, then and add the tomato sauce and sriracha to taste. Simmer on low heat for 5 minutes.

Saute the onion in safflower oil (or another oil) for a couple of minutes, add the beans, season with salt and pepper, and cook over low heat, for a couple of minutes. Add the butternut squash and stir to combine. don't worry about mashing the beans, it's better to get some of them broken up.

In a pan heat a bit of oil (or use a dry pan) and cook the corn tortillas a couple of minutes on each side so they get crisp. This step took a bit of time but I think it made a difference.

To assemble:
Spread a generous amount of the enchilada sauce around a pyrex or other baking dish. Place a small amount of the bean and squash mixture in a corn tortilla, sprinkle over with some cheese, roll up and place, open side down, in the sauce. Drizzle with a little sauce and sprinkle with cheese and nutritional yeast and bake at 350 for 20 minutes. You can cover the roll ups in sauce, but I wanted the tops to get crunchy, so I opted to add extra sauce when serving. To plate: Heat the remaining sauce and spoon some onto a dish. lay a serving of the roll ups on top of the sauce, and garnish with cilantro and jalapeno. Enjoy with a side salad, and maybe some rice.

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