Butternut Squash and Bean Enchiladas

I am still trying to find recipes for the many pounds of dry beans we have from our Lonesome Whistle CSA. It is a good challenge to find a recipe that has ingredients that the adults, preschooler, and baby will all eat and enjoy. This one worked pretty well--it was more sweet than savory. Both the beans and butternut squash I dug out from the freezer. I adapted a recipe from the Moosewood Low Fat Favorites cookbook, which has a whole giant section on beans. I'm going to be spending much more time with this cookbook.

Butternut Squash and Bean Enchiladas

1/2 onion chopped

2 cloves garlic chopped

chili powder

cumin powder

coriander powder

salt

2 c cooked rio zape beans (from Lonesome Whistle CSA)

1 c cooked butternut squash (from Thistledown Farm)

flour tortillas

cheddar cheese grated

salsa

avocado

Saute onion with garlic and spices to taste. Once the onion is cooked place in food processor with beans and butternut squash and puree.

Place filling on tortillas, roll up, and place in oiled baking dish. Cover with grated cheese.

Bake 350F for 20 minutes until cheese is melted. Serve with salsa and avocado.

The beans, squash, and avocado all made a good baby meal too.