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Squash Enchiladas Covered in Black Bean Sauce

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“Here is a dish that rejoices in the bounty of autumn with a joyful nod to Dia de los Muertos. This is a heart healthy dish to keep you alive! The colors alone of this dish will get your skeleton dancing!”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • squash enchiladas
  • 1 large winter squash, peeled and cubed
  • 4 tablespoons olive oil
  • 1 tablespoon cumin
  • 14 teaspoon dried chipotle powder (available at Mother Nature's)
  • 14 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup fresh corn, cut from the cob or 1 cup frozen corn
  • 12-1 cup feta or 12-1 cup goat cheese
  • 12 corn tortillas, depending on how much you stuff them
  • 1 (19 ounce) can green enchilada sauce, whatever heat you like
  • black bean sauce
  • 2 tablespoons olive oil
  • 14 onion, diced
  • 2 garlic cloves, grated (really! Grate your garlic cloves, its great!)
  • 1 teaspoon ground cumin
  • 12 teaspoon smoked paprika
  • 14-12 teaspoon dried chipotle powder
  • 1 (15 ounce) canof cooked black beans
  • 12 cup nonfat sour cream

Directions

  1. Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.
  2. Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
  3. Black Bean Sauce.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
  5. Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.
  6. Make a tropical salsa to go with it.

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