Chipotle Butternut Enchiladas

Prep Time: 20 Minutes Cook Time: 45 Minutes

Serves 4-6

Enchilada Sauce

4 tbsp. olive oil

1 tbsp. chili powder

1/2 tsp. cumin

1/2 tsp. granulated garlic

1/2 tsp. salt

1/2 tsp. cinnamon 

4 cups broth

4 tbsp. tomato paste

3 chipotles + 2 tbsp adobo sauce

Filling

1 1/4 lb. squash (butternut, acorn, spaghetti, etc.) (roughly 1/2 of a medium butternut squash)

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

Black pepper to taste

1 (15 oz.) can black beans, drained and rinsed

Additional Ingredients

10 corn tortillas

~1 cup shredded Jack cheese (optional but recommended)

Sour Cream (optional)

Pickled jalapeños (optional)

Chopped fresh onion (optional)

  1. Preheat oven to 400˚F. Cut the squash in half, lengthwise and place cut side down into a 9 inch by 13 inch glass baking dish. Add 1/2 cup of water to the baking dish, then cover tightly with foil. Bake for one hour, or until tender.

  2. Meanwhile, start on the sauce. Heat olive oil in a medium pot over medium heat. Add chili powder, cumin, granulated garlic, cinnamon, and salt, and whisk or stir with rubber spatula for about 1 minute to combine

  3. Add broth, tomato paste, chipotles, and adobo sauce and whisk or stir to combine. Bring to a low simmer, and let simmer on the stove until reduced by 30-40%, about 20-30 minutes. Set aside and let cool slightly.

  4. When the squash is done cooking, scoop out inside of squash with a spoon, and place in a large mixing bowl. Mix with chili powder, cumin, salt, and pepper to taste. Gently stir in black beans.

  5. Place tortillas on a microwave safe plate, and cover with a moist paper towel. Microwave on high for 15 seconds, then remove the stack from the plate, flip, cover with a paper towel again, and microwave for another 15 seconds. Repeat as necessary until tortillas are soft and pliable.

  6. Dip tortillas in enchilada sauce, spoon in equal parts filling, and place in a baking dish. Top wit with cheese, and pour enchilada sauce over everything. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is golden brown.

Ben Mastracco