Meatless Makeover

Roasted Butternut Squash and Potato Enchiladas

A few weeks ago I came up with a really tasty enchilada recipe utilizing leftover pork loin and the amazing Nacho's House Dressing I found in the refrigerator case at the Market of Choice. Well, now it's Lent and meat is off the menu for the next few weeks. I had a craving for more of that addictive "house dressing" and melted cheese, but needed to come up with a vegetarian filling hearty enough to stand up to all that flavor. It was a hit! (Even in a house full of meat-loving boys.)

Ingredients
- 10 corn tortillas
- vegetable oil for frying
- 1 14.5 oz. cans black refried beans
- 1/2 c. ancho chili peppers in adobo sauce
- 3 c. butternut squash, peeled and cubed into 1" pieces
- 2 c. yellow potatoes, cubed into 1" pieces
- 2 tsp. cumin
- 1 tsp. chili powder
- salt and pepper
- olive oil
- 1 7-8 oz. container creme fraiche
- 2 c. grated pepper jack cheese
- 1 container of Nacho's House Dressing or red enchilada sauce

Preheat the oven to 425˚ F. Line a large baking sheet with foil and spray with cooking oil. Toss the cubed potatoes and squash in a large bowl with 2 Tbsp. olive oil, salt and pepper, cumin, and chili powder. Spread mixture evenly in the prepared baking sheet. Roast in oven for about 20-30 minutes until vegetable are soft and begin to brown. Remove from oven and allow to cool. Turn oven down to 350˚ while preparing the rest of the enchiladas.

In a small pan heat about 1 Tbsp. oil over medium-high. Fry corn tortillas on both sides, one at a time, in the hot oil. They should just soften (not crisp up) so only cook each side for about 10-20 seconds. Drain tortillas on paper-towel lined plate. Add more oil to the pan as it becomes dry.

While tortillas are draining, heat the beans in a small saucepan with the ancho chili peppers in their sauce. Mix together thoroughly over medium-low heat so that the ingredients become incorporated. Season with a little salt and pepper if needed.

To assemble the enchiladas fill one tortilla at a time with about 2 Tbsp. of the bean mixture, 1/4 c. of the potatoes and squash, and top with about 1 Tbsp. creme fraiche. Roll up tortilla and place in a 13" baking dish. Place the finished enchiladas side-by-side in the baking dish. When all of the tortillas are filled, cover with the house dressing or enchilada sauce and then sprinkle with grated cheese.

Bake the enchiladas in the oven for about 20-25 minutes until the cheese is melted and the enchiladas are warmed through. Serve topped with sour cream, guacamole, or your favorite hot sauce. This is a great vegetarian meal!