Ingredients with Measurements:
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 8-10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
3. Add diced squash, cumin, chili powder, salt, and black pepper to the skillet. Cook until squash is tender, about 10 minutes.
4. Add black beans and cilantro to the skillet and stir to combine.
5. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
6. Warm the tortillas in the microwave or on a griddle until they are pliable.
7. Spoon the squash and black bean mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese.
9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 1200mg
Carbohydrates: 48g
Fiber: 11g
Sugar: 6g
Protein: 16g
Substitutions for ingredients:
- You can substitute acorn squash or pumpkin for the butternut squash.
- You can use any type of beans you prefer, such as pinto or kidney beans.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
Variations:
- Add cooked chicken or ground beef to the filling for a meatier version.
- Use green enchilada sauce instead of red for a different flavor.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- To make the tortillas easier to roll, you can warm them in the microwave or on a griddle before filling them.
- If you're short on time, you can use store-bought enchilada sauce instead of making your own.
- Leftover enchiladas can be frozen for up to 3 months.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortillas are cracking when you try to roll them, they may be too cold. Warm them up in the microwave or on a griddle before rolling.
- If the filling is too dry, add a little bit of water or chicken broth to moisten it.
Food safety advice:
- Make sure the squash is fully cooked before filling the enchiladas.
- Store leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and covered in a chili sauce.
Flavor profiles:
The squash and black bean filling is savory and slightly sweet, with a hint of spice from the cumin and chili powder. The enchilada sauce adds a tangy and slightly spicy flavor, while the melted cheese adds creaminess and richness.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican