Fall calls for hearty dishes with lively flavors, and these enchiladas are the perfect fit. Assemble them with Durant Jalapeño Fused Olive Oil for enhanced, Earthy flavor with balanced spice. Dish them up with an extra drizzle of olive oil and garnish with your favorite toppings such as minced cilantro, sour cream, and lime.
Recipe courtesy of Molly Allen
6 small tortillas
1 medium butternut squash, peeled and cubed
1can (15 oz) black beans
1can (10 oz) enchilada sauce
2 ¼cups shredded cheese
4tbsp Durant Jalapeño Fused Olive Oil
4tbsp salt
Sour Cream, for garnish
Cilantro, for garnish
Lime, for garnish
Preheat the oven to 400 degrees. On a baking sheet, toss the cubed butternut squash with 2 tablespoons Jalapeño Fused Olive Oil and 1 teaspoon salt. Roast until fork-tender, 25 to 30 minutes. Let cool. Turn the oven temperature down to 350 degrees.
In a bowl, combine the cubed squash, black beans, 1/4 cup cheese, 2 tablespoons enchilada sauce, 2 tablespoons Jalapeño Fused Olive Oil, and 1 teaspoon salt.
To assemble, fill each tortilla with the squash and black bean mixture. Roll to close and place each filled tortilla seam-side down in a baking dish.
Pour remaining enchilada sauce over the tortillas and sprinkle with cheese. Bake for 25 minutes until the cheese is melted and bubbly.
Garnish enchiladas with a drizzle of Jalapeño Fused Olive Oil, sour cream, and a sprinkle of minced cilantro.
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