Butternut Black Bean Enchiladas

I had my first enchilada a little over a year ago, and it opened up a whole new world...  so many options for fillings!  This version is a spin on the Pumpkin Black Bean Enchiladas that made a few appearances in my kitchen last winter, and it's a close call as to which one I like better ;)

Butternut Squash and Black Bean Enchiladas
Serves 4

For the roasted butternut squash:
7c cubed butternut squash cubes
1t cumin
1/2t chili powder
coarse sea salt
freshly ground black pepper

For the sauce:
2c roasted butternut squash
2 1/2c water
2 lg garlic cloves
1t salt
1/4t pepper

For the black bean mixture:
1c black beans
1 chipotle, optional
1/2c greek yogurt
1t salt (use 1/2t if using canned beans)
3 chopped scallions

For the enchiladas:
black bean mixture, above
1c black beans
1c roasted butternut squash
1c chopped kale
2-3oz goat cheese
10 corn tortillas

Preheat the oven to 400deg.

Begin by roasting the squash (this can be done ahead of time).  Add butternut squash to a bowl along with a drizzle of olive oil (~1T) and spice, salt and pepper.  Toss, spread out in a single layer on a baking sheet and bake until soft and starting to caramelize around the edges, about 20min or so.

Add 2c of the roasted squash to a blender along with the rest of the ingredients for the sauce.  Blend until smooth and set aside.

To prepare the black bean mixture, add black beans through scallions to a food processor and blend until well combined.  Transfer to a bowl and combine with 1c black beans, 1c roasted squash and kale, mix well.

Spead a 9x13 pan (or two smaller square pans) with a layer of butternut squash sauce and then assemble the enchiladas.  Wrap corn tortillas in a damp paper towel and microwave fo ~1min to soften.  Mound 3-4T filling on each tortilla, roll up and place seam side down in the baking dish.  Pour butternut squash sauce over the enchiladas and crumble goat cheese over the top.  Bake at 400deg for 20-30min, until the enchiladas are warmed through and the sauce is bubbly.

Let cool a few minutes, and then serve, garnished with chopped scallions, cilantro or parsley, if desired.

For tips on freezing these enchiladas, check out this post.