Butternut Squash Enchiladas with Smoky Chipotle Sauce - Food55

Name: Butternut Squash Enchiladas with Smoky Chipotle Sauce - Food55
Total time: 85 min
Ingredients: medium Butternut Squash (about 2 lbs / 900g), peeled, seeded, and diced into ½-inch cubes; tbsp Olive Oil; ½ tsp Smoked Paprika; ¼ tsp Kosher Salt; (15 oz / 425g) can Black Beans, rinsed and drained; ½ cup Frozen Corn Kernels (thawed); oz (115g) Monterey Jack or Cotija Cheese, shredded (divided); ¼ cup Fresh Cilantro, chopped; tbsp Unsalted Butter; tbsp All-Purpose Flour; cups Vegetable Broth (low sodium); (7 oz / 198g) can Diced Green Chiles, undrained; –2 whole Chipotle Peppers in Adobo Sauce, finely minced; tsp Adobo Sauce (from the chipotle can); ½ tsp Ground Cumin; ½ tsp Dried Oregano; ½ cup Mexican Crema or Sour Cream; Salt and freshly ground Black Pepper to taste; Corn Tortillas (6-inch diameter) OR 8 Flour Tortillas (8-inch diameter); Neutral Oil (e.g., Canola or Sunflower) for softening tortillas

food55.com

Forget bland meatless meals These Autumn Harvest Vegetarian Enchiladas with Butternut Squash are stuffed with smoky black beans and topped with a luscious chipo

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Ingredients

medium Butternut Squash (about 2 lbs / 900g), peeled, seeded, and diced into ½-inch cubes
tbsp Olive Oil
½ tsp Smoked Paprika
¼ tsp Kosher Salt
(15 oz / 425g) can Black Beans, rinsed and drained
½ cup Frozen Corn Kernels (thawed)
oz (115g) Monterey Jack or Cotija Cheese, shredded (divided)
¼ cup Fresh Cilantro, chopped
tbsp Unsalted Butter
tbsp All-Purpose Flour
cups Vegetable Broth (low sodium)
(7 oz / 198g) can Diced Green Chiles, undrained
–2 whole Chipotle Peppers in Adobo Sauce, finely minced
tsp Adobo Sauce (from the chipotle can)
½ tsp Ground Cumin
½ tsp Dried Oregano
½ cup Mexican Crema or Sour Cream
Salt and freshly ground Black Pepper to taste
Corn Tortillas (6-inch diameter) OR 8 Flour Tortillas (8-inch diameter)
Neutral Oil (e.g., Canola or Sunflower) for softening tortillas