Sweet and Spicy Squash Enchiladas

This is a fun flavorful dish that helps showcase some amazing flavors!

1/2 butternut squash peeled and cubed
1/2 acorn squash peeled and cubed
1 zucchini chopped
1 yellow squash chopped
1 cup frozen corn
1 can black beans drained and rinsed
1/2 yellow onion minced
1 orange bell pepper minced
4 cloves garlic minced
1 cup chopped baby spinach

2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 teaspoon cayenne

2 tablespoons tomato paste
1 can chicken broth
1 cup water
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper to taste
4 tablespoons olive oil
4 tablespoons flour

10 whole wheat tortillas

8 ounces shredded pepper jack cheese

Heat 2 tablespoons olive oil in a large heavy bottom skillet over medium heat. Add the bell pepper, onion and garlic. While the onions and peppers are cooking place the lemon juice, olive oil and spices in a freezer bag and add the squash. Seal and shake to coat completely. Once the onions start to turn translucent add the squash, spinach, zucchini and yellow squash. Let this cook for about 5 minutes. While this is cooking combine the tomato paste, water, chicken broth, chili powder, cumin and salt and pepper in a small mixing bowl. Add one cup of the liquid to the pan. Stir well then add the corn and the beans. Top with a lid and let simmer for 10 minutes. Once the squash is fork tender remove from the pan and set aside. In the same pan over medium heat add the 4 tablespoons of Oakland flour. Let this bubble for 1 minute then add the rest of the liquid being sure to stir out all of the lumps. This will thicken in a minute it two so watch it close. Once thick remove from the heat and set aside. Place 2 tablespoons of the vegetable mixture into each tortilla and roll. Place in an oiled baking dish. Top with the sauce and the shredded cheese. Bake a 375 for 20 minutes or until golden and bubbly! For more on this recipe or any others please email me at alesia.leach@gmail.com