Squash Enchiladas with Spicy Peanut sauce!

we found this recipe in the Wedge newsletter back in 2006. something made me try it and i am so glad we did!! the crazy combination of textures and flavors just works. most people question it, until they try it! we have found it to be a wonderful vegetarian, and gluten-free, and very satisfying dinner for the cooler months!

FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced

SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated

1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.

crazy delish!

Black Bean Sweet Potato Burritos

from the Simply in Season cookbook
Photos came from Blogger Cara Hall and her post: http://www.failedfeminist.com/2009/02/sweet-potato-and-black-bean-burritos.html

Yield is 5-8 Burritos (I think i tripled the recipe to get enough for our supper club.. but I also made fairly large burritos) If you make too much you could just serve it as a side dish or toss it all into a pot of chili.

1 tablespoon vegetable oil
3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon salt
8 whole wheat tortillas
1 1/2 cups shredded cheddar cheese
Taco sauce, if you like it




Heat the oil in a skillet over medium heat. Saute the onions for a couple minutes, then add the sweet potatoes. Put a lid on your skillet and let the potatoes cook/steam for at least 10 minutes, stirring occasionally. About halfway through, add a little water to keep the onions from sticking to the bottom.




Once the potatoes are soft, add your black beans and spices and mix well. Spoon this mixture into tortillas, sprinkle on cheese and a bit of taco sauce and roll them up. If you like you can bake them in a 350 degree oven for a few minutes, but I usually skip that step.