You know when you have so much to do that you end up just sitting on your computer looking up coral-colored bridesmaid dresses for your best friend’s wedding.
And then you make a list of all the things you need to do. But somehow you decide to watch an episode of Millionaire Matchmaker instead. And it’s so ridiculous and you are totally going to turn it off but then you don’t because who are you kidding, you totally love that show.
And then you get on Instagram to see how pretty everyone else’s lives are. And then you see someone mixing together goat cheese and avocados. And then all your mind can think about is how good Goat Cheese Guacamole would taste. But you know that making dip when you are alone is dangerous especially because you just bought those Cinnamon Agave Sweet Potato Chips that you are completely obsessed with and have been putting on your salads, in your soups and just in your face.
And then you get on Facebook to see if anything has changed in the 5 minutes since you last logged out of Facebook. Nope, nothing.
And then you start looking up coral-colored dresses again.
And the circle of procrastination begins again.
*Sorry for the positively excessive use of ‘and.’
Goat Cheese, Black Bean & Acorn Squash Enchiladas
Goat Cheese Enchilada Filling
1 small acorn squash (~1 1/4 cup squash, mashed)
1 Tbsp olive oil
1 cup onions, chopped
3/4 cup black beans
1/4 cup goat cheese
1/8 – 1/4 tsp salt
1/8 tsp pepper
1/8 tsp chili powder
6 corn tortillas
3 Tbsp canola oil
1 clove garlic, minced
1 Tbsp + 2 tsp chili powder
1/4 tsp salt
6-ounces can tomato paste
2 cup vegetable broth
Making the Enchilada Sauce and Filling
Preheat oven to 400F.
Cut acorn squash in half. Scoop out seeds and place cut side down onto a baking sheet. Roast for 35 minutes, or until flesh is soft and mashable (technical term).
While the squash is roasting, prepare your enchilada sauce. Heat a sauce pan over medium heat and add in canola oil. Once hot, add in garlic and stir until fragrant, about 1 minute. Whisk in chili powder and salt. Allow to cook about 1 minutes while constantly whisking. Whisk in tomato paste and vegetable broth. Continue whisking until smooth. Reduce heat to low and allow your enchilada sauce to simmer while you prepare your filling.
Heat a large skillet with 1 Tbsp olive oil over medium-low heat, add in onions and stir frequently until caramelized, about 10 minutes. Add in black beans. Cook until black beans are heated through, about 4 minutes. Turn off heat and set black bean-onion mixture aside.
Remove your roasted acorn squash from the oven and scoop out flesh. In a large bowl, mash acorn squash flesh until smooth. Stir in goat cheese crumbles. Add the black beans-onion-garlic mixture. Stir in salt, pepper and chili powder.
Making the Enchiladas
Preheat oven to 375F.
Warm corn tortillas in the microwave until they are pliable, about 1 minute covered with a damp paper towel. In a casserole dish, spread 1/2 cup enchilada sauce. Dip one tortilla in the enchilada sauce in the sauce pan, then place tortilla into your casserole dish, fill with the goat cheese enchilada filling and warp up tightly. Repeat 5 more times with the remaining tortillas. Pour remaining enchilada sauce over the enchiladas and bake for 30-40 minutes.
Serve garnished with avocados and cilantro.