Butternut and Black Bean Enchiladas
Rach's French Onion Risotto + Kyan Douglas' Favorite At-Home Gro…
Queer Eye's Karamo Gives Viewers Advice + Rach's One-Pot Dinner
Rach's Stuffed Shells 2 Ways + Jacques Pépin's Salmon Au Gratin
Katherine Heigl Dishes On Her Netflix Show "Firefly Lane" + Rach…
Daphne Oz's Healthy & Cheesy Comfort Food + Athleisure Trends
Rach's Orecchiette With Bacon! Plus, More Q & Ray + J Questions …
Freddie Prinze Jr. Talks Family Life With Sarah Michelle Gellar …
Rach's English Muffin Bacon, Egg & Cheeseburgers + Ty Pennington…
Tim Tebow's 3 Puppies + Tasty Twist On Coffee Cake From "Girl Me…
Meet TIME's First-Ever Kid of the Year + A Resilience Expert On …
Matthew McConaughey Shares Personal Stories From His Memoir + Ra…
Clinton Kelly's No-Bake Banana Toffee Pie + Rach's Steak Caesar …
Rachael Makes a Rotisserie Chicken Dinner + Hangs With Michael P…
Jacques Pépin Cooks From Home + A Surprise Virtual Baby Shower F…
Viral Video of Man Dancing Joyfully In The Snow After Getting Hi…
Emotional Surprise For Founder of Animal Rescue Non-Profit That …
How Do Rachael & John Take Their Coffee + How Much Do They Drink…
How To Make Spicy Fried Chicken | Rachael Ray
How To Make Oil 'n' Vinegar Slaw With Poppy Seeds | Rachael Ray
Rachael + John Passionately Sing "Could Have Been Me" With John'…
For the Chili Sauce:
- For the Chili Sauce:
- 8 dried chilies from mild to medium heat, mix and match ancho, guajillo, New Mexican, Pasilla and/or Pasilla Negro
- 1 quart “No-Chicken Stock” or vegetable stock
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon Mexican oregano
- Salt and pepper
- 1 beer, such as Corona light
- 2 cups tomato purée or passata
For the Filling:
- 1 butternut squash, peeled, seeded and cut into 1-inch cubes
- Natural cooking spray
- About 1/4 teaspoon each cinnamon, grated nutmeg and allspice
- Salt and pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 large cloves garlic, chopped
- 1 large jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1/4 cup water
- 1 can black beans, drained
- 1 bunch flat (Tuscan) kale, stemmed and shredded
- 2 teaspoons Red Hot cayenne pepper sauce
- 12 corn tortillas
- 4 cups shredded cheese, mix and match Chihuahua, Monterey Jack, white cheddar and/or Pepper Jack
Preheat oven to 400°F.
In a saucepot, combine dried chilies and stock, and simmer at a low boil for 45 minutes. Add to a food processor and reserve.
Sauté onion in olive oil with the garlic, oregano, salt and pepper until softened, 10 minutes. Add beer, reduce to 1/2 cup, add to food processor along with tomato sauce or purée and process chili sauce. Pour back into the saucepot and reserve.
On a parchment-lined baking sheet, dress butternut squash with cooking spray, spices, salt and pepper. Roast until tender and browned at edges.
Heat a skillet over medium-high heat. Add olive oil, 1 turn of the pan, and onion, garlic, jalapeño, cumin and salt. Cook to tender; add black beans and wilt kale into the pan. Stir in hot sauce. Add roasted squash to the black bean and kale mixture.
Char and blister the tortillas over an open flame on a gas burner or in a hot, dry, stainless skillet over high heat on an electric stove.
Dip a side of each tortilla in the chili sauce. Top sauced side with the veggie filling and some cheese. Roll up tortilla and place in a casserole dish. Repeat with remaining tortillas and filling. Top enchiladas with remaining sauce and cover with remaining cheese, about 2 cups.
Bake enchiladas to golden on top, 20-25 minutes. Garnish with pickled red onions, pepitas and cilantro, and serve.