At my job, we are determined to combat the dreary doldrums of February with a thrilling new activity. Say sayonara to mundane Mondays and hello to the Monday Lunch Club.
Twelve coworkers have signed up to take turns providing lunch one day a week. Cook once, eat 12 times! Coming up with a dish to please everyone’s palate is challenging, at best. The meal must be vegetarian, but no tofu. Or curry. Or eggs. Tricky, right?
Last Monday was Gordon’s turn, and he tried his hand at making enchiladas for a crowd. The consensus among his coworkers is that the enchiladas were delicious and that Gordon may have had more than a smidgen of help from his fabulous wife, Trish. Don’t worry, Gordon. Monday Lunch Club is a judgment free zone!
These butternut squash and black bean enchiladas are a cinch to put together. Feel free to dice and steam a whole squash, but the frozen variety suffices quite well here. Ditto for the black beans; a can is perfectly fine.
I decided to save the actual cooking for the enchilada sauce, which is pretty simple and requires just a few ingredients. The biggest surprise here may be the use of mozzarella cheese, but it just melts too well to ignore for the sake of geography.
What would you make your friends for Monday Lunch Club?
BUTTERNUT SQUASH ENCHILADAS
For the enchilada sauce:
2 tablespoons olive oil
1 medium onion, diced
1-2 jalapeno peppers, seeded and diced
2 tablespoons finely chopped garlic
1 teaspoon salt
1 tablespoon epazote, optional
2 tablespoons chili powder
3 tablespoons all purpose flour
2 cups crushed tomatoes
4 cups chicken stock
3 cups water
For the enchiladas:
nonstick cooking spray
12 corn tortillas
1 15-ounce can black beans, rinsed and drained
1 10-ounce bag frozen cubed butternut squash, thawed
1 8-ounce bag shredded cheddar cheese
1 8-ounce bag shredded mozzarella cheese
1. Place a heavy bottomed pot over a medium flame. Add the oil to the pot, followed by the onions, jalapenos, and garlic. Sprinkle the salt over the vegetables and continue to cook until wilted, about five minutes.
2. Add the epazote, if using, and the chili powder and flour. Mix well and continue cooking until the flour is no longer white.
3. Add the tomatoes, chicken stock, and water. Whisk well. Bring to a rapid simmer and cook, uncovered, until reduced by a third, about 30 minutes.
4. If you desire a smoother sauce, use an immersion blender.
5. Preheat your oven to 350 degrees.
6. Place the beans, squash, one cup of enchilada sauce, half the cheddar cheese, and half the mozzarella cheese in a bowl. Mix well.
7. Place a skillet over medium heat. Spray each side of the tortilla with nonstick cooking spray. Place the tortillas in the skillet, one or two at a time, and cook until pliable and puffy.
8. Fill each tortilla with 1/4 cup of the bean and squash mixture. Fold, and place in a large casserole dish. With creative placement, you should be able to fit all twelve in a 9″x13″ pan.
9. Pour the enchilada sauce over the folded enchiladas and top with the remaining cheese. Cover the pan with aluminum foil.
10. Bake, covered, for thirty minutes. Remove foil, raise oven temperature to 425 degrees, and continue to cook until the cheese is bubbling and brown, about ten more minutes.
This recipe will yield six to eight servings. Serve with avocado and sour cream.
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