These butternut, spinach, and black bean enchiladas are the perfect fusion of fall and Mexican. They were so good, I’m pretty sure the other half of my homemade enchilada sauce will end up slathered over these babies again next week. Meatless meals aren’t Alex’s favorites (although he gets several a week), but there were no complaints coming from the dinner table on Sunday when these were served.
This weekend, I am headed to Australia to go to a wedding up in the mountains. I am excited to see Alex’s family, excited to get away for a few days, and I can’t lie- one of the things I’m most excited for? The cold weather!
If you told me 5 years ago I would be saying that today, I wouldn’t have believed you. I always was a sun worshipper, who lost a little bit of my soul with each drop in temperature heading out of summer. I lived for those warm spring days that would allow me to shed my layers again. I hibernated in the winter, losing motivation to stay active, forgetting to shave my legs for weeks, and in general, wasn’t happy. Before I left for Malaysia, I was looking in to buying one of those dawn simulator alarm clocks- the ones gradually lights up and wakes you up with light instead of noise? I’m sure I’ll need one of those when I live in a temperate climate again.
Over the past 4 years, when I’ve needed cold weather clothing, I’ve been back in Oregon. All of my boots, coats, sweaters, and scarves and packed up there. No need to bring that back to Malaysia? I actually brought some of it here for another trip to Australia, but last Christmas when I was home, I didn’t want to take up all that extra suitcase space, so I left it all there. The only closed toed shoes I have here in Malaysia besides my running shoes are my Uggs (a godsend on airplanes!).
I had planned on going out shopping to find some boots here– it would be nice to have a new pair to wear at Christmas anyway– but that hasn’t happened. The malls in Kuala Lumpur as massive, and I have a feeling finding cute cold weather gear here is somewhere in the realm of needle in a haystack territory.
But I’m an Oregonian- a Central Oregonian at that. I grew up wearing my Tevas in the snow. My feet can handle a little cold in exchange for some chilly mountain air.
Of course, cold feet need big steamy mugs of tea, and a hot casserole dish of spicy enchiladas.
- 2 cups enchilada sauce (Try making your own- Homemade Enchilada Sauce,)
- 6 corn tortillas
- ½ butternut squash (cut into small cubes)
- olive oil cooking spray, or 1 teaspoon olive oil
- salt and pepper (to taste)
- ½ red bell pepper (sliced)
- 2 cups baby spinach
- 1 15-ounce can black beans, drained and rinsed
- ⅔ cup sharp cheddar, shredded (or favorite cheese)
- cilantro, garnish (optional)
- jalapenos, garnish (optional)
- Preheat over to 450 f.
- After cutting the butternut squash into small cubes, place it on a cookie sheet. Lightly spray with olive oil, and season with salt and pepper. Bake for 15 minutes.
- Add the sliced red pepper to the baking sheet, and continue to bake the squash for another 10 minutes.
- In a casserole dish, add ½ cup enchilada sauce down the center of the pan.
- If your tortillas are still and difficult to roll, place them in a damp kitchen towel, and microwave for 20 seconds to soften.
- Take a tortilla, dip it in enchilada sauce to coat, and then fill it with blackbeans, spinach, butternut squash, red peppers, and a spinkle of cheese. Roll, and turn over crease side down.
- Repeat with the other 5 tortillas.
- Use the remaining enchilada sauce to coat the tops of the tortillas. Sprinkle the remaining cheese over the top.
- Reduce oven temperature to 425 f. Cover the enchiladas with tin foil. Bake for 20 minutes, then remove the foil, and bake for another 5-10 minutes, until the cheese and sauce are bubbly.
- Garnish with cilantro and jalapeno, if desired.
What are some of your favorite ways to warm up on chilly days?