9
Oct

Butternut Squash & Black Bean Enchiladas

I love butternut squash. Actually, I love all squashes. It is my humble opinion that winter squash are one of the most versatile, delicious, and easy to prepare vegetables. They are also super simple to grow and come in an amazing array of funky shapes and colors. In fact, I am such a dork about squash that I’ve gathered some some fun tidbits about this special vegetable, um…fruit, for your reading enjoyment.

Squash are one of the oldest cultivated crops in the Western hemisphere. They were first gathered and consumed in the area between Mexico and Guatemala around 8000 B.C. Apparently back then only the seeds were eaten though, because the early varieties were bitter and didn’t contain much flesh.

The butternut squash is the new kid on the block having only made its appearance in 1944.

We commonly refer to squash as a vegetable, but it is actually considered a fruit. Like cucumbers and melons they are part of the Cucurita genus.

This stuff is good for you!!! Winter squash is a fantastic source of antioxidants, including Beta Carotene and Alfa Carotene. It is also full of vitamin C (about 1/3 of daily value in a every cup), has anti-inflammatory properties, and contains omega 3 fatty acids.

This fall I am setting out on a journey of squash exploration (and I hope you’ll come with me). I plan to hone my squash taming skills with some of the lesser know varieties like Carnival and Gold Nugget. I also will get rough with the beastly Hubbard squash (they say the best way to open this monster is to throw it on the floor). This week though, I thought I would start off slow with one of the most common of the winter squashes, the butternut. The butternut squash has a beautiful pale yellow skin and is shaped like a vase or a bell. Inside the deep-orange flesh has a sweet, nutty flavor and when mashed or pureed turns into a silky consistency that makes an excellent soup. Butternut squash can also be roasted, baked or boiled. In this 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! This is a simple dish with a bold flavor that is sure to please.

Print Recipe

Serves 6
Ingredients:
6 large whole wheat tortillas
5 cups butternut squash, peeled and cubed
¼ cup soy sauce, low sodium
1/2 cup cider vinegar
1/2 cup water
1 tablespoon olive oil
2 leeks, thinly sliced
4 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon crushed red pepper
1 15 ounce can low sodium black beans, drained and rinsed
2 cups cheddar cheese, grated
1 cup salsa (Green Mountain Gringo is my favorite brand. It has a fresh flavor and texture that is as close to homemade as you can get in a jar. )
Optional:
½ -1 cup sour cream
1-2 tablespoons fresh cilantro
1 cup salsa

In a large sauce pan bring the squash, soy sauce, cider vinegar and 1/2 cup water 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 crushed pepper, and black beans.
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.