Tahoe recipe: Butternut squash & black bean enchiladas
December 15, 2015
SOUTH LAKE TAHOE, Calif. — Enchiladas are an easy go to dinner when it comes to feeding the family. What I love most about this recipe is the many hidden nutrients — protein, potassium, vitamin A, and fiber, just to name a few.
For those of you with busy schedules this dish can be made ahead of time — just hold off on adding the enchilada sauce until you are ready to bake.
Save even more time by picking up a rotisserie chicken to shred, which allows you to skip the first step of this recipe. It's also vegetarian friendly — just leave out the chicken.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Makes four servings
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2 pounds boneless, skinless chicken breasts
¾ cup water
3 tbsp. olive oil, divided
Salt and pepper to taste
1 large butternut squash, peeled and diced into ¼" cubes (4 cups)
1 small onion, diced
3 garlic cloves, diced
1 can black beans, drained and rinsed
1 28 oz. can green enchilada sauce
1 tbsp. chopped cilantro
10 oz. goat cheese, crumbled
10 soft-taco flour tortillas
½ tsp. salt
¼ tsp. paprika
¼ tsp. oregano
½ tsp. cumin
½ tsp. chili powder
Mix seasoning together in a small dish and set aside.
In a large pan, heat 1 ½ tbsp. olive oil over medium heat. Pat the chicken dry and season with salt and pepper. Place the chicken in the pan and cook for five minutes.
Flip the chicken and pour in the water cover and cook over medium heat for 10 minutes, until the chicken is cooked through. If the water is evaporating add in a quarter cup more.
Let the chicken cool then shred the chicken using two forks, one fork to hold the chicken still and the other to scrape and tear the chicken into shreds.
Preheat the oven to 350 degrees. Combine butternut squash with the onions and garlic, toss in seasoning mix until well coated. In a large pan, heat remaining olive oil over medium heat.
Cook the butternut squash and onion mixture in the oil for 15 minutes, stirring frequently. Pour 1/2 cup of enchilada sauce into the pan along with the black beans, shredded chicken and cilantro, cook on low for five more minutes.
Pour 1/4 cup of the enchilada sauce into a rectangular baking dish. Warm the tortillas in a toaster over or microwave. Spoon 1⁄3 cup butternut squash mixture in each tortilla along with two tablespoons of goat cheese.
Fold the tortilla over filling, roll it up, and place into the baking dish with the seam side down. Continue this process until the baking dish is full. Top with remaining enchilada sauce and bake at 350 degrees for 25 minutes. Garnish with goat cheese and serve warm. Additional garnish options are cilantro, sour cream or Greek yogurt and jalapenos.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
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