This recipe is one of William’s creations. I love those nights when I come home from work and he has dinner waiting for me. He is such a sweet husband and a good cook too.
Black Bean and Butternut Squash Enchiladas(makes 15-20)
Ingredients:1 can Enchilada Sauce (28 oz)1 can Rotel tomatoes and chiles (15 oz)1 can Black Beans1/4 Cup Jalapenos, diced1 medium Onion, diced1 1/2 Cups Butternut Squash Diced1 package tortillas (or double my tortilla recipe)Directions:*Mix vegetables and beans with 1/2 Cup sauce in a bowl*Pour thin layer of sauce on bottom of two glass baking dishes*Pour remaining sauce in another bowl*Brush both sides of a tortilla with sauce and fill with a handful (Approx. 1/2 cup) of veggie filling*Fold and insert toothpick to hold*Repeat with remaining tortillas until you run out of filling*Pour sauce over each pan (1/4 cup for a small pan, 1/2 cup for larger pan)*Bake at 350 degrees for 25 minutes, sauce will bubble*Remove from oven and pour remaining sauce over top*Bake additional 5 minutes*Remove from oven and allow to cool slightly before serving