Friday, November 21, 2014

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA ENJOY DAN:

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA by CHEF DAN:
Serves 8

INGREDIENTS:
12 ounces red enchilada sauce, homemade or Traders Joe’s
1-teaspoon olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, seeded and diced
1 cup corn
1 teaspoon olive oil
3 cups peeled butternut squash, cut 2-1/2-inch-dice
Sea salt and freshly ground black pepper to taste
1 (10 Oz) can tomatoes with green chilies
1 (15 Oz) can black beans
1/4-cup cilantro
1 teaspoon EACH cumin, smoked paprika and chili powder
8 corn tortillas
2 tablespoon scallions, bias-sliced into 1/2--inch lengths
1/4-cup low fat sour cream, for serving

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place 1/4-cup enchilada sauce on the bottom of a prepared baking dish.
2.   In a skillet heat oil over medium-high heat when sizzling.
3.   Add onions, garlic, jalapenos and sauté for 3-4 minutes.
4.   Add cubed butternut, tomatoes, black beans, water, corn, cilantro, cumin, paprika, chili powder and season with salt and pepper.
5.   Cover and cook for about 30-35 minutes.
6.   Place a generous 1/3-cup filling in the center of each tortilla and roll.
7.   Place on the baking dish, seam side down.
8.   Top with remaining enchilada sauce and cheese.
9.   Bake; cover with foil until hot and the cheese is melted, about 10 minutes.
10.                Top with scallions and sour cream.

ENJOY DAN:                                                       BUON-APPETITE!!


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