candices-butternut-squash-enchiladas.json

{
    "directions": [
        "Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.",
        "Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.",
        "Preheat oven to 325 degrees F (165 degrees C).",
        "Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.",
        "Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.",
        "Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.",
        "Bake in the preheated oven until cheese is melted, 25 to 30 minutes."
    ],
    "ingredients": [
        "1 butternut squash - peeled, halved lengthwise, and seeded",
        "1/4 cup vegetable oil for frying, or as needed",
        "12 corn tortillas",
        "1 (28 ounce) can enchilada sauce",
        "1/2 teaspoon ground cinnamon",
        "1/2 teaspoon garlic salt (optional)",
        "1/2 teaspoon ground black pepper",
        "1/2 (15 ounce) can black beans, rinsed and drained",
        "1/3 cup chopped fresh cilantro",
        "1 cup shredded Colby-Jack cheese"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Candice's Butternut Squash Enchiladas",
    "url": "http://allrecipes.com/recipe/244860/candices-butternut-squash-enchiladas/"
}