Butternut Squash-Black Bean-Swiss Chard Enchiladas

2014 is upon us and I must say I am looking forward to cooking up some delicious and healthy meals this year. Although I don't usually make any "resolutions" -- I do find the new year is a great time to reflect on what worked well last year and try some new and improved routines. Nothing wild and crazy... Just a few tweaks here and there, I know my limits!

If you read my meal plan at the beginning of the year, you know one of my goals is to incorporate more meatless meals during the week. This can be a little tough as my husband is a meat-lover, so I really have to knock his socks off to get a thumbs up on a meatless meal. Well, he ate these enchiladas with gusto,

and I'm pretty sure he didn't even miss the meat! Colin (age 6) liked them and declared them "infinity thumbs up" -- which if I haven't explained the rating system in our house we go with the thumbs up/thumbs down system and "infinity thumbs up" is the highest rating! Evan (age 7) wasn't quite so enthusiastic, he ate the black beans and cheese off the top. It can be hard to please everyone all the time, so I figure a 75% approval rating isn't bad...



Homemade Enchilada Sauce (from the Vitamix recipe book) (Printable Version)

4 cups chicken or vegetable broth
2 Roma tomatoes, cut in half
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1/3 cup chili powder
1 teaspoon salt
1/2 cup all-purpose flour

If you have a Vitamix, it cooks in the pitcher by simply slowly increasing the speed until you reach high. Blend on high for 6-7 minutes until you see steam escape from the lid.

If you do not have a Vitamix, I would make the following changes:

1. Dice the tomatoes and place all ingredients on the stovetop in a large saucepan.
2. Bring to a boil and then simmer 10-12 minutes until mixture thickens slightly.
3. Blend with an immersion blender in the saucepan, or transfer to a blender and blend until smooth (make sure to leave space for hot air to escape through the blender lid).

*This makes more than you need for the enchilada recipe, so allow leftovers to cool and then freeze for later use. Up to 3 months in the freezer.



Butternut Squash-Black Bean-Swiss Chard Enchiladas (Printable version)
Preheat oven to 375 degrees

1 cup black beans (canned or cooked at home in slow cooker, or soaked overnight)
1 cup roasted butternut squash
1 heaping cup chopped swiss chard
3/4 cup shredded cheddar cheese
1/2 cup shredded Monteray Jack cheese
1/2 cup sour cream
1 minced hot pepper
1 teaspoon cumin powder
1 teaspoon chili powder
6 medium soft taco shells
2 cups enchilada sauce (storebought or homemade)

1. Mix black beans, squash, swiss chard, 1/2 cup cheddar, monteray jack, sour cream, hot pepper, cumin, and chili powder in large bowl.

 
2. Spread 1/4 cup enchilada sauce in bottom of  9x13 pan
3. Fill each soft taco with 1/4 cup filling and roll lengthwise, then place in pan
4. Pour remaining enchilada sauce over filled taco shells
5. Top with remaining 1/4 cup cheddar cheese
*at this point you can double wrap with aluminum foil and place in freezer, defrost overnight in fridge before reheating


6. Bake in 375 degree oven for 30-40 minutes until sauce is bubbly, cheese melted and enchiladas are heated through.
7. Serve with brown rice, seasoned with a little butter, cilantro, and lime juice.


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