So, no, it’s not fall. But it is summer, which means lots and lots of Mexican food. For a white family living in Connecticut my house might win the ironic “most frequent Mexican cuisine per week” award, if there is such a thing. Guacamole is more regular than pasta at this point, and no one is complaining.
Naturally, there’s room for variations with predominately meat fajitas and enchiladas. Insert butternut squash and black beans: the best smoky-sweet texture and flavor combo in my eyes right now. This recipe is simple, and requires no raw meat preparation, which always makes my day better. But cutting the squash might replace the meat prep because that was not…easy.
One of my goals when I got home from college this year was to introduce more meatless but satisfying meals to my family’s repertoire. This recipe definitely fits into the “satisfying” category, not even the biggest meat lovers sitting at the table missed it. I will admit that Mexican food is done best with chicken or steak, but that doesn’t mean that these should not be on your table this week.
4 cups 1/2-inch cubed butternut squash (16-ounces, or about 1 medium peeled, seeded squash)
1 tablespoon vegetable oil
1 cup zucchini, cubed
15 ounces black beans, drained and rinsed
1 medium onion, chopped
1 cup chopped cilantro, plus more cilantro for garnish
1 cup corn, frozen or fresh
12 ounces enchilada sauce
1 teaspoon cumin
1 teaspoon red cayenne pepper
1 1/2 cups shredded Mexican cheese blend
6 whole grain wheat tortillas
Salt and pepper to taste
Preheat oven to 400 degrees F. Place cubed butternut squash and chopped onion on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender, the last 10 minutes adding the zucchini and corn to the mixture for an additional 10 minutes. Reduce heat to 350 degrees F.In a medium bowl, stir together the roasted butternut mixture and add in freshly chopped cilantro, spices and beans.
Pour a thin layer of the enchilada sauce over the bottom of 13" x 9" casserole dish. Place 1/3 cup of the squash and bean mixture into each tortilla. Sprinkle with cheese before rolling. Place seam-side-down in the baking dish.
Continue until the pan is full of enchiladas. Pour the remaining enchilada sauce over the top of enchiladas. Bake at 350 degrees until cheese has thoroughly melted and is beginning to bubble around the edges, about 30 minutes. Let cool for 5 minutes. Serve with guacamole and sour cream.