¼ onion, diced (cut ½ an onion and save the rest for sauce)
¼ cup black beans, unsalted and rinsed
¼ cup corn, unsalted
¼ cup queso fresco, or cheese of choice
8 corn tortillas
1 ½ teaspoon olive oil
¼ onion, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon chili powder
1 ½ teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon pepper
2 cups low sodium vegetable or chicken stock
Avocado, cilantro, and cheese
Preheat oven to 400⁰F. Cut acorn squash in half. Scoop out seeds and place cut side down onto a baking sheet. Roast for 35 minutes, or until flesh is soft.
While the squash is roasting, prepare the enchilada sauce. Heat oil in a large skillet over medium heat. Once hot, add onion cooking until soft, about 5 minutes. Add flour, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.
Stir in tomato paste and season, cook for about a minute or until fragrant. Slowly whisk in broth. Let sauce simmer until thickened, about 6-8 minutes. Remove from heat.
In another large skillet heat oil over medium heat. Once oil is hot, add the onion cook until caramelized, about 10 minutes. Add in black beans and corn. Cook until the mixture is heated through, about 4 minutes. Turn off and set aside.
Remove roasted acorn squash from the oven and scoop out flesh. In a large bowl, mash acorn squash until smooth. Stir in cheese and add black bean, corn, onion mixture.
Preheat oven to 375⁰F. Warm corn tortillas in the microwave covered with a damp paper towel until they are flexible, about 1 minute. In a casserole dish, spread ½-cup enchilada sauce on bottom of dish. Dip one tortilla in the enchilada sauce and place tortilla into your casserole dish, fill with filling and wrap tightly. Repeat 7 times. Pour remaining enchilada sauce over enchiladas and bake for 30-40 minutes. Optional: Serve with avocados, cilantro, extra cheese