Roasted Squash, Corn, and Black Bean Enchiladas

thekitchn.com

Sara H

subheading: For the enchilada sauce (optional):

2 tablespoons canola or vegetable oil

½ medium red onion, diced

2 tablespoons all-purpose flour

¼ cup chili powder

1 tablespoon tomato paste

1 ½ teaspoons garlic powder (no salt)

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground pepper

2 cups low-sodium vegetable or chicken broth

subheading: For the enchiladas:

1 pound butternut squash, cut into ½-inch cubes

1 tablespoon olive oil

¼ teaspoon kosher salt

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels, thawed

10 (8-inch) flour tortillas

2 ½ cups shredded Monterey Jack or mild cheddar cheese (12 ounces), divided

4 ounces salad greens, like baby spinach, arugula, or shredded lettuce

½ medium red onion, thinly sliced

¼ cup fresh cilantro leaves

Juice of 1 lime

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