Butternut Squash & Black Bean Enchiladas

 With an excess of butternut squash on hand, I honed in on this recipe prepared by The Pioneer Woman on a recent episode. 

I cut the recipe in half but am including the original amounts below. I also made a few adjustments to the directions which I have substitute below.

 

Butternut Squash & Black Bean Enchiladas    6 to 8 servings

1/2 medium butternut squash, peeled, seeded and diced into small chunks

1/4 cup vegetable oil

3/4 teaspoonground cumin

3/4 teaspoon chili powder, plus more sprinkling

1 teaspoon kosher salt

Black pepper, to taste

1 large onion, diced

1 (15-ounce) can black beans, drained and rinsed

3 (15-ounce) cans green enchilada sauce

16 corn tortillas

3 c. grated monterey jack or pepper jack cheese (about 12 ounces)

Sour cream or chopped fresh cilantro for topping - optional

1. Preheat the oven to 350 ̊. 
2. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. 
   
3. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
4. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. 
5. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. 
6. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. 
7. Pour about 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the sauce, then sprinkle some cheese down the middle, followed by seasoned bean mixture and finally some of the roasted squash. (I just did this all in the baking dish.)
   
   
8. Roll/fold it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
   
9. Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. 
   
   
   
   
   
   
10. Top with dollops of sour cream or cilantro if desired. 

Recipe without photos . . . Butternut Squash & Black Bean Enchiladas    6 to 8 servings

1/2 medium butternut squash, peeled, seeded and diced into small chunks

1/4 cup vegetable oil

3/4 teaspoonground cumin

3/4 teaspoon chili powder, plus more sprinkling

1 teaspoon kosher salt

Black pepper, to taste

1 large onion, diced

1 (15-ounce) can black beans, drained and rinsed

3 (15-ounce) cans green enchilada sauce

16 corn tortillas

3 c. grated monterey jack or pepper jack cheese (about 12 ounces)

Sour cream or chopped fresh cilantro for topping - optional

1. Preheat the oven to 350 ̊. 
2. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. 
3. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
4. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. 
5. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. 
6. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. 
7. Pour about 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the sauce, then sprinkle some cheese down the middle, followed by seasoned bean mixture and finally some of the roasted squash. (I just did this all in the baking dish.)
8. Roll/fold it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
9. Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. 
10. Top with dollops of sour cream or cilantro if desired.