BUTTERNUT SQUASH BLACK BEAN CHIMICHANGAS
2 tablespoons olive oil divided
1 pound butternut squash peeled and diced (about 4 cups)
1 small red onion diced
3 garlic cloves minced
1 14 ounce can black beans, drained and rinsed
4 chipotle peppers packed in adobo sauce minced + 2 tablespoons adobo sauce from the can (or to taste – use less for a milder version)
1 tablespoon maple syrup or agave optional, to balance out the flavor – you can leave it out if you’re opposed to adding sugar
2 teaspoons lime juice
2 teaspoons ground cumin
½ teaspoon salt or to taste
½ teaspoon black pepper
½ cup water or vegetable broth
¼ cup chopped fresh cilantro
4 large burrito size flour tortillas
Your favorite salsa
Cashew sour cream
Preheat the oven to 400°.
Toss the butternut squash cubes in ½ tablespoon of olive oil. Arrange them on a baking sheet and bake for 20 minutes, flipping about half way through, until tender and slightly crisp. Remove from the oven, but keep the oven on.
When your squash has about 5 minutes bake time to go, place 1 tablespoon of olive oil into a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic and sauté another minute.
Add the beans, chipotles, adobo sauce, syrup or agave, lime juice cumin, salt, pepper, vegetable broth, and squash (which should be out of the oven by now).
Stir everything up and cook until most of the liquid cooks off, about 1-3 minutes.
Stir in the cilantro and remove the skillet from the heat.
Place ¼ of filling into the center of each tortilla. Fold up top and bottom, and roll sides closed. Place on an oiled baking surface, seam side down, and brush with the remaining olive oil. Repeat with the remaining tortillas and filling.
Bake for about 20 minutes (oven should still be at 400°), until the tortillas begin to brown.
Serve with your favorite salsa, avocados or cashew sour cream.