Butternut Squash & Black Bean Enchiladas

By GrowCookEat • October 23, 2011 • 1 Comments

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Author Notes: I love Butternut Squash! With it's beautiful pale yellow skin and deep-orange flesh that is bursting with a sweet, nutty flavor it is perfect in so many recipes. In this particular recipe it is slowly simmered in a combination of cider vinegar and soy sauce which results in a mind-blowing tangy yet sweet flavor. The squash is then partially mashed and combined with leeks, black beans and cheese- yumm!
I adapted this recipe from a reader submitted recipe in the Penseys Spice catalog. The original recipe used sweet potatoes, but as soon as I saw it I knew I wanted to make it with squash. I also topped the dish with salsa and cheese before baking. The result is a simple dish with a bold flavor that is sure to please. - GrowCookEat

Serves 6

6 large whole wheat tortilas
5 cups butternut squash, peeled & cubed
1/4 cup low sodium soy sauce
1 cup cider vinegar
1 tablespoon olive oil
2 leeks, thinly sliced
4 garlic cloves, finely chopped
1 teaspoon cumin
1/2-1 teaspoon cayenne pepper
1 15 ounce can of black beans, drained & rinsed
2 cups cheddar cheese, grated
1 cup salsa (my favorite is Green Mtn. Gringo)
1/2-1 cup sour cream
1-2 tablespoon fresh cilantro

In a large sauce pan bring the squash, soy sauce and 3/4 cup of the cider vinegar to a boil. Turn heat down to medium-low and cook until the squash is very soft and most of the liquid is absorbed, about 3o minuets.
While the squash is cooking heat the olive oil in a shallow pan over medium high heat. Sauté the leeks, garlic and cumin until soft, 5 to 7 minuets. Add the remaining 1/4 cup cider vinegar, crushed pepper, and black beans. Turn the heat to low and simmer while the squash finishes cooking.
When the squash is done mash it with a fork, leaving lots of big chunks. Fold the bean and leek mixture into the squash along with 1 cup cheese.
Fill the tortillas with the filling, roll and place tightly in a lightly greased 9 x 13” baking pan. Pour 1 cup of the salsa over the top and sprinkle with the remaining 1 cup of cheese. Bake at 375˚ for 25 minuets or until the cheese and salsa start to bubble. Broil for 5 minutes until the cheese is brown.
Serve with more salsa, sour cream, and cilantro if desired.