If your like me, your wondering what to do with all the beautiful squash in the fall/winter months. Look no further with this warming and EASY enchilada recipe. I came up with this one night after receiving a kambucha squash in my CSA box. I didn’t want to leave the house and wanted to use up groceries I had sitting around. I called on my pantry for canned black beans and chipotle peppers in adobe sauce (you could substitute green chilies if you have that in your cupboard.) Once you get that squash roasted (20-30 mins.), you’ll have the whole thing in the oven in 15 minuets. Make it. Share it. And definitely top it with my cumin, cinnamon pumpkin seeds.
You favorite winter squash (butternut, kambucha, acorn, etc.)
1 can of black beans (Drained and rinsed)
1 small can of chipotle peppers in adobe sauce. 3-5 chopped chilies (depending on heat preference.)
baby spinach or kale
salt/ pepper/ cumin
red enchilada sauce
Cut the squash in quarters. Place skin side up in a backing pan with 2 inches of water. Bake at 400 until soft. Aprox 20-30 mins. Let it cool.
Meanwhile sauté the onions and garlic. Season w/ salt pepper and cumin. Once translucent add to large bowl.
Add beans (rinsed), greens and chopped chipotle peppers to the bowl and mix the ingredients.
When the squash is cooled scoop the meat into the bowl with the mixture. Mix together.
To wrap enchiladas first pour the enchilada sauce into a wide base bowl. Heat tortillas on a skillet and then dip them in the sauce before adding filling (aprox. 3 TBS.) Roll enchiladas and place them in a shallow baking pan side by side. Once pan is full cover with remaining sauce.
Bake for 20-30 mins.
Serve with dollop of greek yogurt and my cumin cinnamon pumpkin seeds.