Roasted Squash and Black Bean Enchiladas

By lorik

Ingredients

• For the enchilada sauce (optional):
• 2 tablespoons canola or vegetable oil
• 1/2 medium red onion, diced
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 tablespoon tomato paste
• 1 1/2 teaspoons garlic powder (no salt)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 2 cups low-sodium vegetable or chicken broth
• For the enchiladas:
• 1 pound butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 10 (8-inch) flour tortillas
• 2 1/2 cups shredded Monterey Jack or mild cheddar cheese (12 ounces), divided
• 4 ounces salad greens, like baby spinach, arugula, or shredded lettuce
• 1/2 medium red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• Juice of 1 lime

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Make the sauce: Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the flour, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.

Stir in the chili powder, tomato paste, garlic powder, cumin, oregano, salt, cayenne, and black pepper. Cook until fragrant, about 1 minute. Gradually whisk in the broth. Bring the sauce to a boil, then reduce the heat and simmer until thickened, 6 to 8 minutes. Remove the pan from the heat.

Make the enchiladas: Arrange a rack in the middle of the oven and heat to 425°F.

Toss the squash with the olive oil and salt, and arrange in a single layer on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes, stirring once halfway through. Cool slightly. Reduce the oven temperature to 350°F.

Place the roasted squash, black beans, and corn in a large bowl, and stir to combine. Spread 1/2 cup of the sauce in an even layer over the bottom of a 9x13-inch baking dish.

To assemble the enchiladas, place the tortillas on a flat work surface. Spread about 2 tablespoons of sauce over the top of each tortilla, then top with 1/2 cup of the vegetable mixture and about 2 tablespoons of cheese. Roll tightly to close, and place seam-side down in the baking dish. Repeat with the remaining tortillas. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.

Bake, uncovered, for 20 minutes. Meanwhile, place the greens, sliced red onion, cilantro, and lime juice in a medium bowl and toss to combine.

Divide the enchiladas between plates, top with greens, and serve.

Recipe Notes:
Store-bought enchilada sauce: If not making enchilada sauce, use 2 cups of store-bought sauce.

Make ahead: The sauce can be made up to a few days in advance and stored in an airtight container in the refrigerator. Gently reheat on the stovetop before preparing the enchiladas. The squash can be roasted up to 1 day in advance.
Storage: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Per serving, based on 6 servings. (% daily value)
Calories 765 Fat 34.1 g (52.4%) Saturated 13.2 g (65.8%) Trans 0 g Carbs 86.7 g (28.9%) Fiber 12.4 g (49.5%) Sugars 8.4 g Protein 31.7 g (63.4%) Cholesterol 52.9 mg (17.6%) Sodium 1474.7 mg (61.4%)