best black bean & squash enchiladas

I don't think I've ever met anyone who doesn't like enchiladas. It's probably impossible. This recipe is a vegetarian variation of these chicken enchiladas that my family ate all the time when I was growing up. It was the dish I always wanted on my birthday as a kid, so they make me feel kinda festive. They're pretty damn easy to make too, and you can add practically anything you want to them! This makes ten enchiladas, a lot of times I will use a smaller baking dish and make half of them, freezing the other half for a future meal.

You need:

10 tortillas

half a butternut squash or one acorn squash, cubed

one 15 oz. can of black beans, drained

1 tbsp oil

1 1/2 cups sour cream

one 15 oz can tomato sauce

1 cup shredded fresh spinach

1 cup shredded cheddar cheese

3 tbsp chili powder

2 tbsp garlic powder

1/2 tbsp garlic salt

1/2 tsp onion powder

 Do this: Saute the cubed squash in oil until it begins to brown. Meanwhile, mix the tomato sauce, 1 1/2 tbsp chili powder, and the garlic salt in a bowl. Preheat the oven to 350. In a separate bowl, mix sour cream, spinach, beans, and the rest of the spices. Add the acorn squash, mix well, and portion several scoops onto each tortilla and roll them into an enchilada. Place the enchiladas side by side in a baking dish, cover with the tomato sauce, top with the cheese, and bake in the oven about 30 minutes, until the cheese is completely melted. YUM.