Vegetarian Black Bean Enchiladas

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cups cubed butternut squash
• ⅓ cup chopped scallions
• 1 cup cooked black beans, drained and rinsed
• Sea salt and freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 1 (14-ounce) can tomato sauce
• 1 garlic clove, minced
• 3 tablespoons adobo sauce from canned chipotles in adobo sauce
• Sea salt and freshly ground black pepper
• 6-8 corn tortillas or homemade tortillas
• 2 cups grated white cheddar cheese
• 1 jalapeno, sliced
• Cilantro, for garnish
• Avocado slices
• Lime slices, on the side

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
3. Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
4. In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
5. Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
6. Serve with fresh cilantro, avocado slices and lime slices.