Enchiladas with Tomatillo Salsa
Makes 8 enchiladas
For the enchiladas:
1 tablespoon olive oil
1 small onion, diced
2 large cloves garlic, minced
2 cups butternut squash, peeled, cut in ½-inch dice
1-14.5 oz can of diced tomato, undrained
1 cup cooked black beans, rinsed and drained
1 ½ teaspoons cumin
1 teaspoon coriander
½ teaspoon chili powder
¼ cup water
Salt and pepper to taste
8 corn tortillas
3 cups Tomatillo Salsa (recipe below)
¼ cup fresh cilantro leaves
2 red radishes, sliced
half of a lime
In a medium pot, heat olive oil over medium-low heat. Sauté onion and garlic for 3 minutes, or until onion is soft and translucent. Add diced butternut squash, tomato, beans, spices, and water. Season with salt and pepper.
Cover pot and cook for 15-20 minutes, stirring occasionally, until squash is tender.
Preheat oven to 350ºF. Lightly oil and 9x13 baking dish. Spread a thin, even layer of the tomatillo salsa on the bottom of the dish.
Assemble your enchiladas: Scoop about ½ cup of filling in each tortilla, roll them up, and place side by side in the baking dish, seam side down. Cover the enchiladas with the remaining tomatillo salsa.
Bake for 20 minutes, uncovered, until the enchiladas are heated through.
Remove from oven, and top enchiladas with cilantro leaves, radish slices, and a squeeze of lime juice. Serve immediately.
For the Tomatillo Salsa:
Makes 3 cups
1 ½ pounds tomatillos
3 cloves of garlic
1 large onion, roughly chopped
2 tablespoons olive oil
½ cup fresh cilantro
¼ cup lime juice
1 teaspoon chipotle powder
1 teaspoon salt
Preheat oven to 400ºF.
Remove husks from tomatillos and rinse under warm water.
On a large baking sheet, combine tomatillos, garlic, and onion. Drizzle with olive oil. Roast in oven for 25-30 minutes, stirring once halfway through cooking, until tomatillos are softened.
Place roasted tomatillos, garlic, onion, and any juices into a food processor or blender. Add remaining ingredients and blend to your desired consistency.
Sauce can be made up to 2 days ahead, refrigerated.