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!!