Butternut Squash and Black Bean Enchiladas

Enchiladas get a seasonal makeover with the Three Sisters — squash, corn, and beans.

By Jose Guzman, RDN | Experience Life

Makes 12 servings
Prep Time 40 minutes
Cook Time 45 minutes

Ingredients

Enchilada Sauce

4 cups water
8 dried guajillo chilies, seeded and rinsed
4 dried ancho chilies, seeded and rinsed
2 medium Roma tomatoes, quartered
½ medium white onion, roughly chopped (reserve other half for filling)
3 garlic cloves
½ tsp. sea salt
¼ tsp. ground cumin
¼ tsp. Mexican oregano (or Italian oregano)
1 tbs. extra-virgin olive oil

Filling

1 tbs. extra-virgin olive oil
½ medium white onion, diced
2 medium poblano peppers, diced
2 garlic cloves, minced
½ tsp. ground cumin
½ tsp. smoked paprika
¼ tsp. sea salt
2½ cups diced butternut squash
½ cup water
1 15-oz. can black beans, drained and rinsed

Assembly

12 6-in. non-GMO corn tortillas
Extra-virgin olive oil spray
8 oz. queso fresco, crumbled finely

Directions

Prepare the sauce:

STEP 1

Bring four cups of water to a boil.

STEP 2

Place the chilies in a heat-safe bowl and pour in enough boiling water to cover them completely. Soak the chilies for about 20 minutes while you gather the rest of the sauce ingredients and begin the filling.

STEP 3

When the chilies have soaked, transfer them to a blender, reserving the soaking liquid, and add all sauce ingredients except the olive oil.

STEP 4

Add 1 cup of the soaking liquid and purée until the mixture is smooth.

STEP 5

Strain with a fine-mesh strainer into a medium bowl. Taste and adjust salt as needed.

STEP 6

Heat 1 tablespoon oil in a small saucepan until it just begins to smoke, then add the strained sauce. Be careful — the sauce will bubble and splash as it’s added to the hot oil. This step is essential in creating a deeply flavored sauce. Simmer for five to 10 minutes until the sauce is thick enough to coat the back of a spoon.

STEP 7

Transfer the sauce to a shallow bowl to cool.

Prepare the filling:

STEP 1

In a large pan with a lid, heat 1 tablespoon olive oil over medium heat.

STEP 2

Add the onion, poblano, garlic, and seasonings, and sauté for five minutes until the onion softens.

STEP 3

Add the butternut squash and water, cover, and simmer for 13 to 15 minutes until the squash is almost fully cooked.

STEP 4

Remove the lid and add the beans.

STEP 5

Cook the filling for an additional four to five minutes until all liquid has evaporated.

Bring it all together:

STEP 1

Keep the filling warm over low heat.

STEP 2

Heat a large nonstick skillet over medium heat, and lightly spray two tortilla-size spots with oil spray.

STEP 3

Dip a cold tortilla into the cooled sauce, coating both sides evenly, and place it on one of the oiled spots in the pan. Repeat with a second tortilla. Fry each tortilla for 15 to 20 seconds per side, until pliable but not crispy, then transfer to a large plate.

STEP 4

Top each tortilla with 1 tablespoon queso fresco and ¼ cup filling, then roll tightly and place in a baking dish. Continue until you have made 12 enchiladas, spraying additional oil as needed and wiping the pan with a paper towel if it becomes too messy.

STEP 5

Once they’re all rolled and arranged, top the tortillas with a sprinkle of queso fresco, any leftover filling, and the remaining enchilada sauce. Serve.

Photographer: Terry Brennan; Food Stylis: Betsy Nelson

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