2 cups butternut squash cubed into 1 centimeter dice
2 cups finely chopped and packed baby spinach leaves only
1/2 teaspoon ground cumin
1/4 teaspoon chili pepper
2 cups canned low sodium black beans, rinsed and drained
1/4 cup canned or frozen corn kernels
Sea salt and black pepper to taste
1 tablespoon extra-virgin olive oil
2 small garlic clove minced
2 cups plain tomato sauce
1/2 - 1 chipotle in adobo depending on how large and how spicy you like it
1 tablespoon adobo sauce from chipotle in adobo
1-1/2 tablespoon maple syrup
1/4 teaspoon cumin
Sea salt and freshly ground black pepper
3 cups grated sharp cheddar cheese, divided
8 small corn tortillas
Cilantro if desired
Preheat the oven to 350°F and grease a 20x33 centimeter baking dish.
Heat the tablespoon of olive oil in a large nonstick skillet over medium high heat. Add the butternut squash cubes, and cook until golden and tender, about ten minutes. Add the additional 1/2 tablespoon of oil along with the spinach, cumin and chili pepper, and stir until wilted. Take off the heat and mix in the black beans and corn and season with a pinch each of salt and pepper. Transfer to a bowl and set aside.
Return the skillet to medium heat and add one tablespoon of olive oil. Add the garlic for 30 seconds. Add in the tomato sauce, chipotle and adobo sauce, maple syrup and cumin. Let simmer for about five minutes, stirring often, then season with salt and pepper to taste.
Add about 1/3 cup of the sauce to the squash mixture along with 1one cup of the shredded cheese.
Spread about 1/2 cup of the enchilada sauce onto the bottom of the dish. Add about 1/2 cup of the filling to a tortilla, roll each tortilla and place seam side down into the baking dish.
Pour the remaining tomato sauce over the enchiladas, and sprinkle with the remaining cheese. Cover the casserole with foil and bake for 20 minutes. Then uncover and bake for five to ten more minutes, or until the cheese is bubbling and golden brown.
Serve with fresh cilantro, avocado slices, and lime wedges.