Squash Enchiladas Covered in Black Bean Sauce

• squash enchiladas
• large winter squash↗1

  peeled and cubed

• olive oil↗4 tablespoons
• cumin↗1 tablespoon
• dried chipotle powder↗1⁄4 teaspoon

  (available at Mother Nature's)

• chopped onion1⁄4 cup
• minced garlic1 tablespoon
• fresh corn↗1 cup

  cut from the cob or 1 cup frozen corn

• feta↗1⁄2 - 1 cup

  or 1/2-1 cup goat cheese

• corn tortillas↗12

  depending on how much you stuff them

• green enchilada sauce1 can (19 ounce)

  whatever heat you like

• black bean sauce
• olive oil↗2 tablespoons
• onion↗1⁄4 cup

  diced

• garlic cloves↗2

  grated (really! Grate your garlic cloves, its great!)

• teaspoon ground cumin↗1
• teaspoon smoked paprika↗1⁄2
• teaspoon dried chipotle powder↗1⁄4 - 1⁄2
• (15 ounce) can of cooked black beans1
• cup nonfat sour cream↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.

2. 2

   Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.

3. 3

   Black Bean Sauce.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.

5. 5

   Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.

6. 6

   Make a tropical salsa to go with it.