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Squash and Black Bean Enchiladas Recipe

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This recipe for Squash and Black Bean Enchiladas is from The Sommer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked rice
2 cups cooked black beans
1 butternut squash - flesh scooped out and oven roasted. Scoop away cooked squash and dice up.
1 small onion, diced
1 bell pepper, cored and diced
Fresh corn kernels cut from 1 ear of corn
1 4oz can of diced green chilies, drained
10 sprigs (about) of cilantro, chopped
1 cup of sharp cheddar cheese
salt
1 can red enchilada sauce
1 dozen white corn tortillas
1 can green enchilada sauce
1/2 c sour cream (or plain yogurt)
Directions:
Directions:
Preheat oven to 350º. Combine rice, beans, squash, onion, pepper, corn, chilies, cilantro, and 1/2 cup of the cheese in a large mixing bowl. Season with salt (and other seasonings if you desire) and mix well. (this makes alot, you'll likely have leftover. Jon likes to use the leftover for dipping chips).
Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one or two large spoonfuls of enchilada mixture, roll tightly, and place in a greased 9x13 baking dish. When dish is full, cover enchiladas with the green sauce.
Cover with foil and bake 45 mins. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve with sour cream.

 

 

 

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