BUTTERNUT SQUASH BLACK BEAN CHIMICHANGAS

By tulawdog

Ingredients

• 2 tbsp. olive oil, divided
• 1 lb. butternut squash, diced (about 4 cups)
• 1 red onion, diced
• 3 garlic cloves, minced
• 1-14 oz. can black beans, rinsed and drained
• 4 chipotle peppers packed in adobo sauce, minced + 2 tbsp. sauce
• 1 tbsp. maple syrup or agave
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 4-10 inch. flour tortillas

Preparation

Step 1

Preheat oven to 400°.
Toss butternut squash cubes in ½ tablespoon of olive oil. Arrange on baking sheet and bake for 20 minutes, flipping about half way through, until tender and slightly crisp. Remove from the oven, but keep oven on.
When your squash has about 5 minutes to go, place 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and sautee until softened, about 5 minutes.
Add garlic and sautee another minute.
Add beans, chipotles, adobo sauce, syrup or agave, cumin, salt, pepper, vegetable broth, and squash (which should be out of the oven by now).
Stir everything up and cook until most of the liquid cooks off, about 1 minute.
Stir in cilantro and remove from heat.
Place ¼ of filling into the center of each tortilla. Fold up top and bottom, and roll sides closed. Place on oiled baking surface, seam side down, and brush with remaining olive oil. Repeat with remaining tortillas and filling.
Bake for about 20 minutes (oven should still be at 400), until tortillas begin to brown.
Serve with your favorite salsa, avocados or cashew cream.