Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas

Serves 6-8
  Ingredients

1/2 butternut squash, diced
2 tsp. olive oil
1 can black beans
4 ounces goat cheese
12 homemade or storebought organic corn tortillas
1 tsp. cumin
1 tsp. coriander
pinch of cayenne pepper
1 cup homemade or organic storebought tomato sauce
sour cream for serving

Method

Preheat the oven to 400 degrees Fahrenheit. Prepare the squash and toss with the olive oil and a bit of salt. Roast for 30 minutes, until squash is tender and caramelized.

Toss the squash, black beans and goat cheese together in a large bowl. Season mixture to taste with salt.

Toast the spices in a dry pan for about 30 seconds. Then add the tomato sauce and stir to combine. Allow to come to a simmer and cook as you prepare the enchiladas.

Place a spoonful of the mixture in the center of each tortilla. Wrap the tortilla around the mixture by first folding up the bottom, then folding in both the sides, and finally folding down the top of the tortilla. You will end up with a rectangular package. Place all of the prepared tortillas in a baking dish, and top with the sauce. Bake for 20 minutes, until the sauce on the top of the enchiladas begins to brown.
Serve with sour cream.
http://www.organicauthority.com/main-courses/black-bean-butternut-squash-enchiladas-recipe.html