This is a delicious and unique way to use up any winter squash you may still have left. One of our family favorites!
Ingredients:
1 1/2 cup cooked black beans
1 cup sweet corn kernels
3 cups cooked, pureed squash such as buttercup, etc.
3 Tbsp sugar
1/2 tsp. gr. cinnamon
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. allspice
dash of ginger powder
dash of cayenne
zest from 1 lime
1/2 tsp sea salt
chopped cilantro, spinach or parsley
grated cheddar cheese
1 quart green enchilada sauce or homemade tomatillo salsa verde
flour tortillas
Combine beans, corn, squash and seasonings in bowl. Place a spoonful of filling in each tortilla and top with chopped greens and grated cheese. Cover the bottom of a 9″ x 13″ casserole dish with a small amount of sauce. Roll up each tortilla and place in pan until full. Pour remaining sauce over enchiladas. Top with more grated cheese. Bake at 350 degrees F for about 30 minutes.
- 1 1/2 cup cooked black beans
- 1 cup sweet corn kernels
- 3 cups cooked, pureed squash such as buttercup, etc.
- 3 Tbsp sugar
- 1/2 tsp. gr. cinnamon
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. allspice
- dash of ginger powder
- dash of cayenne
- zest from 1 lime
- 1/2 tsp sea salt
- chopped cilantro, spinach or parsley
- grated cheddar cheese
- 1 quart green enchilada sauce or homemade tomatillo salsa verde
- flour tortillas
- Combine beans, corn, squash and seasonings in bowl. Place a spoonful of filling in each tortilla and top with chopped greens and grated cheese. Cover the bottom of a 9″ x 13″ casserole dish with a small amount of sauce. Roll up each tortilla and place in pan until full. Pour remaining sauce over enchiladas. Top with more grated cheese. Bake at 350 degrees F for about 30 minutes.
