November 03, 2014

Butternut Squash & Black Beans Enchiladas


Weekend meals tend to be fairly relaxed in our home. I love cooking with my other half and we sometimes spend a fair amount of time in the kitchen preparing homey comforting dishes. Foreign foods is often what we go for on Saturday or Sunday nights, and we might be inspired by dishes from China, Japan, India, Italy or Mexico, to only name a few. We might take a basic recipe and give it a few twists to adapt it to our taste or mood of the moment. Enchiladas are a no fuss favourite of ours, and I think we’ve had the combination of black beans and squash already a number of times in the past few years, but we never get tired of it.

The past two months were incredibly hot and sunny here: I was still wearing shorts last week, going for sea swims, and temperatures were averaging 28°C during day time! But with days being shorter and eating autumnal foods, my body kind of felt a bit at odds with what’s the season. November is now upon us, and as if by magic, the weather seems to have finally turned to proper autumn. Maybe it’s just time to pause and embrace it, like the calm before the storm that December usually is.

Have a lovely week and if you decide to feed your tummies with these enchiladas, I’m sure you’ll be on for a treat! x


Butternut Squash & Black Bean Enchiladas – serves 4
•200g dried black beans, soaked overnight
•1 small butternut squash
•Salt and pepper
•Olive oil
•1 onion, peeled and chopped
•3 cloves garlic, peeled and chopped
•1tsp ground cumin
•2tsp chilli powder
•2tsp smoked paprika
•1 can chopped tomatoes
•8 corn tortillas
•150g manchego cheese (or other hard sheep cheese), grated
•1 avocado, peeled, stoned and sliced

1.Rinse the beans, place in a large saucepan, cover with plenty of water and bring to the boil. Cover, lower the heat and cook for 1 hour. Drain and set aside.
2.Preheat the oven to 200°C. Peel, seed and chop the butternut squash into small cubes. Place on a baking tray, season with salt and pepper and drizzle with olive oil. Mix well and place in the oven for 20-25min until tender. Set aside.
3.In a large sauté pan, heat 2tbsp olive oil. Add the onion and garlic and fry gently until soft. Add the spices and stir them in. Then add the tomato can, mix and leave to cook for 15-20min until reduced to a fairly thick sauce.
4.In a large bowl, mix together the beans, butternut squash, half of the sauce and a third of the cheese. Place a few spoonfuls of the mixture in the centre of a corn tortilla, roll it and place in an oven dish. Repeat. Once all the tortillas are in the dish, spread over the rest of the sauce and sprinkle with the rest of the cheese. Place in the oven (still on 200°C) for about 10min, until the cheese has melted. Serve with the avocado slices and a green salad.

Enchiladas à la Courge Butternut et Haricots Noirs – pour 4 personnes
•200g de haricots noirs secs, trempés pendant une nuit
•1 petite courge butternut
•Sel et poivre
•Huile d’olive
•1 oignon, pelé, et émincé
•3 gousses d’ail, pelées et émincées
•1cc de cumin en poudre
•2cc de piment en poudre
•2cc de paprika fumé en poudre
•1 boîte de tomates concassées
•8 tortillas de maïs
•150g de manchego (ou autre fromage de brebis), râpé
•1 avocat, pelé, dénoyauté et tranché

1.Rincer les haricots. Les mettre dans une grande casserole, couvrir d’eau et porter à ébullition. Couvrir et laisser cuire à petits bouillons pendant environ 1h. Egoutter et réserver.
2.Préchauffer le four sur 200°C. Peler, égrainer et couper la courge butternut en petits morceaux. Les mettre sur une plaque à four. Assaisonner de sel et poivre et d’huile d’olive, bien mélanger et mettre au four 20-25min, jusqu'à ce qu’elle soit tendre. Réserver.
3.Dans une sauteuse, faire chauffer 2cs d’huile d’olive. Ajouter l’oignon et l’ail et faire revenir à feu doux quelques minutes. Ajouter les épices et faire revenir 1min. Ajouter la tomate et laisser réduire pendant 10-15min, jusqu'à l’obtention d’une sauce assez épaisse.
4.Dans un grand saladier/bol, mélanger les haricots avec la courge, la moitié de la sauce tomate et un tiers du fromage. Mettre une bonne cuillérée de cette garniture au centre d’une tortilla, puis la rouler et mettre dans un plat à four. Répéter jusqu'à épuisement. Une fois que toutes les tortillas sont dans le plat, parsemer le reste de sauce tomate au dessus, puis le reste du fromage. Mettre au four (toujours sur 200°C) pour 10min, jusqu'à ce que le fromage ai fondu. Servir avec les tranches d’avocat et une salade verte.

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