Spinach-Butternut Enchiladas

Sometimes you happen across a combination of flavors so deliciously amazing you must wrap it all up in tortillas, smother with sauce, and consume immediately.

Hang on, because this is one of those times.

Spinach-Butternut Enchiladas

Preheat oven to 350 degrees

1/2 of a medium butternut squash, peeled and diced into tiny 1/2″ cubes

1 can black beans, rinsed and drained
3/4 cup corn (if using frozen corn rinse with beans to thaw a bit)
1 red bell pepper, minced
16 oz jar of salsa verde
1/2 cup greek yogurt
1/2 cup sour cream
1/3 cup diced cilantro
1/2 cup shredded cheese (pepperjack or monterrey jack or cheddar or whatever you please, I used pepperjack)
2 or 2 1/2 cups fresh spinach, sliced into ribbons
1 1/2 teaspoons garlic powder
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1 teaspoon salt

10-12 flour tortillas
Additional shredded cheese for topping

Peel and dice the squash into 1/2″ pieces, you want them tiny because it helps to get all the flavors in each bite. No one wants a bite of enchilada that is entirely squash. Spread the pieces evenly on a rimmed baking sheet, drizzle with a little olive oil, salt, pepper, and a sprinkle of cumin. Roast 20-25 minutes, stirring occasionally, until soft.

Meanwhile, chop and measure everything else and mix together in a large bowl, do not dump the whole jar of salsa verde into the filling, just about a half cup (you’ll use the rest later). When the squash is done roasting mix it in as well. Spread a bit of salsa verde (1/3 cup) on the bottom of a 9×13 glass pan. Place a few spoonfuls of the filling on each tortilla, roll, and place seam-side down in the pan. Make them cozy now, you don’t want them breaking open and losing all that veggie goodness. When you’ve filled up your pan dump the rest of the salsa verde over the top, sprinkle with some cheese, and bake uncovered for 30 minutes until heated through.

Top with a dollop of sour cream and enjoy!