Butternut squash, black bean enchiladas and corn on the cob Recipe

Method:

1. Add cubed butternut squash to a baking sheet and drizzle with oil.
2. Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 180 C.
3. 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.
4. 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).
5. Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, Set aside.
6. Place same skillet used earlier back over medium heat and add black beans. Season with a little cumin and stir.
7. 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.
8. Microwave tortillas for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
9. Pour a bit of sauce into the bottom of 9×13-inch baking dish. Spread to coat.
10. Take one tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling. Then roll up tortilla.
11. 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.
12. Bake at 180C for 15-20 minutes, or until warmed through.
13. Cook corn on the cob as per manufactures instructions
14. Serve

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