Helllooooo!!! Who's excited that it's Monday?!!
Not me. We just returned from an amazingly long road trip yesterday and I still can't get the theme song from The Backyardagians out of my head. We're backyard friends The Backyardigans.......holy Jesus I need new friends.
It is truly incredible how many times children can view the same video over and over and over again. I think my kids went for a world record yesterday. Is it bad that I let them watch non-stop videos whilst on road trips? Wait, don't answer that.
Who's excited about making dinner tonight?!!!!
Nope, not me either. But if it's going to be anything I want it warm, comforting and most of all, easy! So for you (and let's not kid ourselves, for me too) I made easy. The enchiladas are made with store-bought sauce, a can of black beans, and if you want it even easier, you can use the squash that is already, peeled and cut—simple right?
And because not a night goes by that I don't crave enchiladas, they fulfill the warm and comforting part too. I made a half a batch with cheese and half without for the Professor and both were good, so if you are doing the dairy-free and/or vegan thing these are for you! (Pretend I'm pointing).
You can use any winter squash here. I made them with my favorite buttercup squash but you could use butternut, kabocha, or like I said the peeled-and-cut-up kind, because peeling is kind of a pain in the rear. If you are going to peel yo' self (peel the squash I mean, don't peel your body that would hurt) use a Y peeler as seen in this video, trust me it will make your life soooo much easier.
Here's to a great dinner and an even better week!
Easy Squash and Black Bean Enchiladas
Makes 4 servings
6 cups peeled, cubed winter squash, such as butternut, buttercup, turban, or pumpkin
1 small onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
1/4 teaspoon cayenne powder
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can black beans, drained and rinsed
8 ounces (about 2 cups) queso blanco
12 corn tortillas
1 (15 ounce) can red enchilada sauce
Heat oven to 425°F.
Combine squash, onion, garlic, olive oil, cayenne, salt, and pepper in a large bowl. Toss until well coated with oil and spice. Spread in a single layer on a baking sheet.
Roast vegetables until golden and tender, about 20-30 minutes, turning halfway through. While vegetables are roasting, wrap tortillas in foil and warm them in the oven, about 10 minutes.
Pour vegetables back into a large bowl, add black beans and coarsely mash with a potato masher. They don't need to be smooth, just broken up a little bit. Stir in half the cheese.
Pour enough enchilada sauce on the bottom of a 9 x 13-inch baking dish to cover. Lay one tortilla on a work surface and place about 3 tablespoons of filling in the middle. Roll the bottom up over the filling and continue rolling to close. Place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Cover enchiladas with remaining sauce and sprinkle the remaining cheese on top. Return dish to oven and bake until sauce is bubbly and cheese has melted, about 20 minutes.