Ingredients:

  • medium Butternut Squash (about 2 lbs / 900g), peeled, seeded, and diced into ½-inch cubes
  • tbsp Olive Oil
  • ½ tsp Smoked Paprika
  • ¼ tsp Kosher Salt
  • (15 oz / 425g) can Black Beans, rinsed and drained
  • ½ cup Frozen Corn Kernels (thawed)
  • oz (115g) Monterey Jack or Cotija Cheese, shredded (divided)
  • ¼ cup Fresh Cilantro, chopped
  • tbsp Unsalted Butter
  • tbsp All-Purpose Flour
  • cups Vegetable Broth (low sodium)
  • (7 oz / 198g) can Diced Green Chiles, undrained
  • –2 whole Chipotle Peppers in Adobo Sauce, finely minced
  • tsp Adobo Sauce (from the chipotle can)
  • ½ tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ cup Mexican Crema or Sour Cream
  • Salt and freshly ground Black Pepper to taste
  • Corn Tortillas (6-inch diameter) OR 8 Flour Tortillas (8-inch diameter)
  • Neutral Oil (e.g., Canola or Sunflower) for softening tortillas

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced squash with 1 tbsp olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
  2. Prepare the Filling: In a large bowl, gently combine the roasted squash, rinsed black beans, thawed corn, half of the shredded cheese, and cilantro. Set aside.
  3. Start the Sauce Base (Roux): In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until it forms a smooth paste (a blonde roux).
  4. Build the Sauce: Gradually whisk in the vegetable broth until smooth. Add the diced green chiles, minced chipotle pepper(s), adobo sauce, cumin, and oregano. Bring to a simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Finish the Sauce: Remove the sauce from the heat. Whisk in the crema/sour cream until fully incorporated and the sauce is silky. Taste and adjust seasoning with salt and pepper.
  6. Prep Tortillas (Crucial Step!): Heat about ¼ inch of neutral oil in a small skillet over medium-high heat. Quickly flash-fry each tortilla for about 15-20 seconds per side until soft and pliable. Drain briefly on paper towels.
  7. Assemble Enchiladas: Lightly coat the bottom of a 9x13 inch casserole dish with a thin layer of sauce. Take one softened tortilla, spoon a line of the squash filling down the centre, sprinkle with a pinch of cheese, and roll up tightly. Place seam-side down in the dish. Repeat until the dish is full.
  8. Pour the remaining sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.
  9. Final Bake: Bake at 375°F (190°C) for 15-20 minutes, or until the filling is heated through and the cheese is bubbly and starting to brown nicely.
  10. Rest and Serve: Let the dish rest for 5-10 minutes before serving.