1 large butternut squash2 small onions (or 1 medium onion) 2 cups cooked black beans, rinsed and drained 1/2 teaspoon nutmeg 1/2 teaspoon cumin 1/4 teaspoon cinnamon Salt to taste 6 to 8 flour tortillas 3 cups enchilada sauce, homemade or store-bought (see recipe below) Monterey Jack cheese (optional)
For the enchilada sauce, if making it homemade: 1/4 cup canola or vegetable oil 1 tablespoon all-purpose flour 3 tablespoons chili powder 12 ounces tomato paste 2 cups vegetable broth 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon (or 3 cloves) minced garlic Salt to taste
Preheat oven to 400°F. Then carefully peel, de-seed, and cube the butternut squash. Toss squash with a bit of oil and salt, and spread evenly on a sheet pan. Roast for 45 minutes or until soft, stirring once during cooking.
While squash is cooking, this might be a good time to make your sauce! Heat oil in a small saucepan over medium heat. Add flour and stir until completely dissolved and smooth. Add chili powder and stir for 1 minute to cook. Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine. Sauce should become thick! Salt to taste, and then stir over medium heat to cook for a few minutes. Remove from heat and set aside to cool.
The squash should be slightly browned and very soft when finished. Transfer cubes to a large mixing bowl and mash with a potato masher or a fork. Set squash aside to cool. Dice onions and sauté until brown and soft. Add beans and cook for about 2 minutes. Transfer beans and onions to the squash bowl, and season with spices and salt. Spread 1 cup of the enchilada sauce on the bottom of a 9”x13” glass baking dish. Scoop squash filling evenly onto tortillas and then loosely roll. Place filled tortillas seam side down in the baking dish. Top tortillas with the remainder of the enchilada sauce. Bake uncovered for 30 minutes at 350°F. If you prefer, you can also top with cheese before baking.