Charred butternut squash enchiladas with black beans and kale
Hospital
Virginia Mason Mermorial Hospital
Prep time
45 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
8 cups organic blue corn masa harina
5 cups vegetable broth or corn stock
4 each butternut squash
2 tablespoons oil
2 (15-ounce) cans black beans, rinsed and divided
2 cups baby kale, chopped
1 cup enchilada sauce (see recipe)
5 cups vegetable broth or corn stock
4 each butternut squash
2 tablespoons oil
2 (15-ounce) cans black beans, rinsed and divided
2 cups baby kale, chopped
1 cup enchilada sauce (see recipe)
preparation
Instructions
1. Wash and remove any dirt from the skin of the butternut squash. Rub the squash with oil and place on a rack over a kitchen stove burner. You can use a grill, but the heat may not be as intense and it will take longer to char. Turn the burner on and char the butternut evenly until totally black, about 7 to 10 minutes. Remove the squash from the burner and place on a sheet pan. Bake in an oven preheated to 350°F until the squash is tender but not mushy. To test, pierce the neck of the squash with a knife; if it pierces with little resistance, it’s done. Remove the squash and let cool.
2. In a large bowl, place half the black beans and smash them with a fork or potato masher. Add the remaining beans and the kale. Mix thoroughly. Set aside.
3. Once the squash is cool enough to handle, scrape the burnt skin off with a knife. Dice the squash into small pieces and add to the black bean mixture (add half at a time, aiming for about a 50/50 mixture of squash and beans, adjust as needed). Add the enchilada sauce and mix well. Set aside until ready to fill the tortillas.
4. In a mixing bowl, combine the masa harina and vegetable stock to form a dough. The dough should be soft and moist, almost sticky. If the dough develops cracks when pressed, add a little more broth or water, one tablespoon at a time, to moisten. If the dough is too wet, add a bit more masa to correct the consistency.
5. Place the dough in a bowl and cover with a towel to prevent drying out. Using a digital scale, cut a piece of dough weighing 50 grams. Roll the dough into a ball with your hands. Cut a large plastic freezer bag into two pieces. Place one piece down on a tortilla press, add the dough, and place the other piece of plastic on top. Flatten the dough slightly with your hand, then close the tortilla press. Remove the tortilla and place on a sheet pan lined with parchment paper. Repeat the process until all the dough is used, keeping parchment paper between each tortilla.
6. Heat a flat-top grill or other cooking surface over medium-high heat. Cook each tortilla for about 10 to 15 seconds on each side, then place in a tortilla warmer until needed. Note: Cook the tortillas as soon as you are ready to fill the enchiladas, as the tortillas will start to cool and crack if left too long, making rolling difficult.
7. Fill tortillas with the charred butternut squash mixture, placing them fold side down in a pan. Optionally drizzle cashew cream sauce over the top. Garnish with toasted pumpkin seeds and cilantro.
2. In a large bowl, place half the black beans and smash them with a fork or potato masher. Add the remaining beans and the kale. Mix thoroughly. Set aside.
3. Once the squash is cool enough to handle, scrape the burnt skin off with a knife. Dice the squash into small pieces and add to the black bean mixture (add half at a time, aiming for about a 50/50 mixture of squash and beans, adjust as needed). Add the enchilada sauce and mix well. Set aside until ready to fill the tortillas.
4. In a mixing bowl, combine the masa harina and vegetable stock to form a dough. The dough should be soft and moist, almost sticky. If the dough develops cracks when pressed, add a little more broth or water, one tablespoon at a time, to moisten. If the dough is too wet, add a bit more masa to correct the consistency.
5. Place the dough in a bowl and cover with a towel to prevent drying out. Using a digital scale, cut a piece of dough weighing 50 grams. Roll the dough into a ball with your hands. Cut a large plastic freezer bag into two pieces. Place one piece down on a tortilla press, add the dough, and place the other piece of plastic on top. Flatten the dough slightly with your hand, then close the tortilla press. Remove the tortilla and place on a sheet pan lined with parchment paper. Repeat the process until all the dough is used, keeping parchment paper between each tortilla.
6. Heat a flat-top grill or other cooking surface over medium-high heat. Cook each tortilla for about 10 to 15 seconds on each side, then place in a tortilla warmer until needed. Note: Cook the tortillas as soon as you are ready to fill the enchiladas, as the tortillas will start to cool and crack if left too long, making rolling difficult.
7. Fill tortillas with the charred butternut squash mixture, placing them fold side down in a pan. Optionally drizzle cashew cream sauce over the top. Garnish with toasted pumpkin seeds and cilantro.
