Summer Squash Enchiladas

Directions

1. Prepare the black bean and summer squash filling: Saute half of a chopped onion and two minced cloves of garlic in 1 tablespoon olive oil over low-medium heat. When the onions are tender, add the squash, salt and cook uncovered until squash turns tender and barely starts to fall apart (10 minutes or so). Add rinsed black beans and mix well. Let cook for a few more minutes. Remove from heat and add cumin powder, fresh thyme and chili flakes. Mix well and remove the filling to a serving bowl.
2. Prepare the tomato sauce: In the same pan in which you cooked the filling, add 1 tablespoon olive oil and sautee the other half of the onion and the remaining clove of garlic. When the onion is tender, add diced tomatoes with its juices and the tomato sauce. Add salt, sugar, oregano and stir well. Let cook for 10-15 minutes and then remove from heat. Taste. If the sauce is too acidic, add more sugar.
3. Preheat the oven to 380F. Lightly brush a rectangular glass baking dish with oil spray.
4. Warm up the corn tortiallas one by one. Take one tortialla. Add a tablespoon of the filling in the center. Spread the filling vertically. Roll up the tortilla, tuck it well and place in the baking dish. Repeat the process with each of the 12 tortillas.
5. Spread tomato sauce over the tortillas. Spread as much cheese as you would like over the sauce.
6. Bake for 15 minutes or so until the cheese is melted. Remove, serve warm with guacamole or sour cream and some fresh cilantro.