Servings: 20 portions (1 filled wrap, 1 corn on the cob per portion)
20 mins to prepare and 55 mins to cook
- 1050g cubed butternut squash
- 5ml rapeseed oil
- 63tsp sea salt and black pepper (divided)
- 5425-g can black beans (slightly drained)
- 25tsp ground cumin (divided)
- 5-22.5white tortillas
- 5ml oil
- 5g garlic minced
- 5425g can tomato sauce
- 300ml vegetable stock
Replace tortilla wraps with rice
- Add cubed butternut squash to a baking sheet and drizzle with oil.
- Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 180 C.
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
- Remove pan from heat and add tomato sauce, and stock. Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, Set aside.
- Place same skillet used earlier back over medium heat and add black beans. Season with a little cumin and stir.
- Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup of the enchilada sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.
- Microwave tortillas for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
- Pour a bit of sauce into the bottom of 9×13-inch baking dish. Spread to coat.
- Take one tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling. Then roll up tortilla.
- Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks.
- Bake at 180C for 15-20 minutes, or until warmed through.
- Cook corn on the cob as per manufactures instructions