Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas

Serves 6

Sauce 

2  tablespoons  extra virgin olive oil

1 small  onion  chopped 

4  cloves  garlic  peeled and chopped 

1  tablespoon  ground cumin

1^½  teaspoons  Herbamare  (or sea salt) 

2  dried ancho chili  seeded 

1^½  cups  water

2  cups  strained tomatoes

¼  cup  arrowroot powder

Enchiladas 

12  corn tortillas  (or more if needed) 

2^½  cups  cooked black beans

2  cups  cooked, mashed  butternut squash

2  cups  baby spinach  (or baby arugula) 

1  cup  grated  jack cheese  (optional) 

Sauce:

1. To make the sauce, heat a 3-quart saucepan over medium heat.
2. Add the oil, then the onions and sauté for 5 to 10 minutes or until softened.
3. Add the garlic, cumin, and salt; sauté a few minutes more.
4. Then add seeded ancho chiles, water, and tomato sauce.
5. Cover and simmer for about 20 minutes.
6. Pour sauce into a blender, add arrowroot powder; blend until smooth. You should have about 4 cups of homemade enchilada sauce. 

Enchiladas:

1. Preheat oven to 400 degrees F. Oil one 9x13-inch glass baking dish.
2. To assemble the enchiladas, first be sure to heat each tortilla so they won’t crack after you fill them. The easiest way to do this is to add a little oil to a hot skillet and heat each tortilla in the oil for about 10 seconds on each side. You can fill one while the next one is heating in the pan.
3. Add a few small spoonfuls of mashed squash, then beans, and a small handful of spinach leaves.
4. Roll tightly and place the filled tortilla seam-side down in your oiled baking dish.
5. Repeat with remaining ingredients, pushing the filled tortillas closely together.
6. Top with the sauce.
7. Sprinkle cheese on top if using.
8. Cover and bake for 25 minutes, then uncover and bake 10 minutes or so more.