This recipe was liberally adapted from one printed in the San Fransisco Chronicle food section. We were pleasantly surprised to find this version -- which was borne out of bare-pantry desperation -- utterly irresistible. We love it with lots of real monterey jack cheese, but we've substituted a vegan equivalent here to make it less cholesterol-laden.
1-1/2 cups butternut squash, pumpkin or sweet potato puree
1 can black beans, rinsed and drained
1 small can diced green chiles
1/3 cup enchilada sauce, plus 1/2 cup for spreading on top
1/2 a block of vegan "monterey jack" or lowfat monterey jack cheese, grated
1 Tbsp garlic powder
1/2 tsp chili powder
4 tortillas
Drain the black beans and chiles. Mix with the squash puree, 1/3 cup enchilada sauce, garlic powder and chili powder. Fill each tortilla with the bean-squash mixture and top with a handful of cheese. Roll up and place in a baking dish. Top the rolled burritos with the remaining enchilada sauce and cheese. Cover with foil (or an upside down cookie sheet) and bake at 350 degrees for 20 minutes, or until cheese is melted and burritos are heated through.
