The other day my parents treated us to lunch at a trendy Mexican fusion place down town. I had butternut squash enchiladas that were to die for! I had to figure out something to recreate them.
I have also been dying to try making black beans from scratch – as in not from a can. I was getting a little discouraged making dinner thinking it wasn’t really going to be all I had thought of. But, OMG. Me and the hubs ate and ate until we were both beyond full. I don’t think we even spoke, we were so engrossed in our food.
Homemade Black Beans
1 lb of dried black beans
1/2 sweet onion, diced
2 cups chicken broth
2 cups water
Salt & Pepper to taste
1. Wash and Rinse your beans. I dumped mine in a bowl and swished them around with water until the water ran clear. Let them sit in water for about five minutes and rinsed again until water ran clear.
2. Cover the beans in water and let soak 24 hours. I put a towel over the top to keep the fruit flies away.
3. Drain and rinse the beans
4. Put the beans, diced onion, chicken broth, S&P, and water into a stock pot and bring to a boil over medium heat. Reduce heat to low and cover. Let simmer for 1-2 hours until beans are soft.
5. Once the beans are soft, remove the lid and let the excess liquid cook down. Stirring occasionally.
Butternut Squash Enchiladas
2T Olive Oil
1 Medium sized butternut squash
1/2 sweet onion, diced
4 cloves garlic, pressed
1 can of enchilada sauce
Homemade black beans
1. Peel and cube your squash into 1″ or smaller cubes.
2. Heat up 2T of olive oil in a large pan over medium heat until shimmery, add the onions and garlic. Cook until onions are translucent and garlic is fragrant (about 3-4 minutes)
3. Add the cubed squash. Toss squash with onions and garlic and olive oil until coated, then cover pan. Allow to cook for about 15 minutes, stirring occasionally, until squash is soft
4. Stir in the enchilada sauce (I only used about half the can, but you could use more for a stronger flavor). Cook until sauce has cooked down a bit a coated the squash. You’ll want to continue to cook until squash is soft, but not completely falling apart mushy.
5. Serve in corn tortillas with black beans, sour cream and shredded cheese.
So. Freaking. Delicious. There’s so much you could do with this. You could wrap em up and bake em, you could add slaw, you could serve over rice instead of tortillas. Or, just eat the beans and squash together on their own!
I think this could be easily translated to a freezer meal as well. You could freeze portions of the completed meal, or just freeze the extra raw cubed squash.
This recipe is definitely going into our favorites list.