Butternut Squash & Black Bean Enchiladas

Why canned stuff? It's terrible for you. How much Salt and preservatives in it.

So I glanced at the recipe before starting it and roasted the squash first (the day before) and mashed it. I then added the squash when the peppers and onions were about done and heated it through. I could see also mashing the black beans to give the filling a creamy consistency. I also used more enchilada sauce than the recipe asked for... but that was just a personal preference.

I don't think I'll saute the squash next time either... and there will be a next time, for sure.

Very good recipe. Hard to roll enchiladas, so layered the corn tortillas and filling like lasagna. Slaw added crunch to the dish. My husband, who is a meat lover, really liked these!

The taste is great. VERY difficult to fill and roll. There should be some indication of how to warm the tortillas. We put oil spray into a small iron frying pan, but that didn't help. The 8-inch tortillas could not hold the filling. Specify 10-inch corn tortillas. Also, I used already-peeled-and-chunked squash. The chunks were too large, I guess. The end result was OK, but very messy!

Our family really liked these and we will make them again, maybe even freeze some for a quick meal later. We also cut up and froze the rest of the squash to use for this recipe again or maybe a soup.