Taco Tuesday: Butternut Squash and Black Bean Enchilada Casserole

Brian's mom Sue's favorite meal at one of our regular haunts in Newburyport is a burrito made of spicy mashed sweet potatoes, black beans and cheese. I can't even remember where I first read this recipe, but as soon as I did, I knew Sue would love it.

At the same time, I'd been talking with my friend Kathy about some butternut squash recipes she'd found and wanted to try...one of which was similar to this one.

Finally, Brian is NOT a fan of squash, and I knew he wouldn't enjoy it.

So, just as I did with the Roasted Vegetable Lasagna, I made this in two smaller pans and gave them to Sue and Kathy.

Full disclosure: I haven't had a single bite of this casserole, except to try the filling before I put it all together. But I have it on great authority that it's "amazing...a keeper" and has "wonderful flavor" with great texture.  It sounds so good, I might make myself a pan and have it for lunches one week!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 jalapeño, diced (with seeds and ribs removed)
• 3 cups butternut squash, peeled and diced
• 1¼ cup salsa
• ¼ cup chopped cilantro + plus more for serving
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• salt and pepper, to taste
• ¼ cup water
• 1 (15 oz can) black beans, drained and rinsed
• 1½ cups red enchilada sauce 
• 6 tortillas, cut into 1inch thick strips
• 1½ cups monterey Jack or cheddar cheese
• 3 scallions, chopped

Method:

1. Heat the olive oil over medium high heat in a large skillet. Add the onions jalapeños and cook for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes. Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 30 minutes or until the squash is tender. Add the black beans and stir to combine.
2. Position a rack in the center of the oven and preheat the oven to 400 degrees F.
3. Put about a ¼ cup of enchilada sauce on the bottom of a large baking dish (divide all ingredients, as directed, between two 8" x 8" pans, if desired). Lay enough tortilla strips side by side to cover the surface. Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.
4. Bake the enchilada casserole or 10 - 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro. Serve with sour cream, if desired.

Source: Little Spice Jar

Taco Tuesday: Mexican Brownies

In honor of Kevin's 70th birthday, I'd been trying to recreate a favorite dessert from one of our favorite restaurants on Plum Island: a Mexican brownie. Not only did I find the perfect sweet & spicy combo, I learned it's so easy - and oh, so much better - to make brownies from scratch that I'll never buy another boxed mix!

I made the recipe as originally written the first time and there wasn't even a hint of heat. The second time, I doubled the amounts of cinnamon and cayenne and it still wasn't what I was looking for. I've settled on a tablespoon of each - for us, there's a good kick that sort of catches up with you as make your way through a brownie.

Mexican or traditional, this will be my go-to brownie recipe from here out.

Ingredients:

• 2 sticks unsalted butter
• 2 C sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 2/3 C good-quality unsweetened cocoa powder
• 1 C all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 Tbsp. cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder

Method:

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly cover with non-stick spray.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool but don't allow it to solidify at all. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder to a mesh sieve and sift over the butter and sugar mixture. Mix with a wooden spoon until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network