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Recipe: Roasted Squash, Corn, and Black Bean Enchiladas - Recipes from The Kitchn

Recipe: Roasted Squash, Corn, and Black Bean Enchiladas - Recipes from The Kitchn
From The Kitchn - December 7, 2017

Roasted Squash and Black Bean Enchiladas

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

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 425F.

Recipe Notes

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