Penny Atkins | United Cooperative Services

Atkins’ daughter wanted to enter a 4-H cooking contest that featured vegetables as the main dish, so mother and daughter developed these enchiladas. They qualified for the state competition.

—Vianney Rodriguez, Food Editor

4 tablespoons olive oil
1/2 cup diced white onion
2 cloves garlic, minced
1 butternut squash (3–4 pounds), peeled, seeds removed and diced
1 can black beans (15 ounces), drained and rinsed
1 teaspoon ground cumin
2 teaspoons seasoned salt
1 teaspoon ground black pepper
12 corn tortillas
1 can red enchilada sauce (15 ounces), divided use
2 cups shredded Mexican-style cheese
1 can sliced black olives (2.25 ounces), drained
2 green onions, sliced diagonally, for garnish

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. In a large skillet, heat oil over medium-high heat. Cook onion and garlic until onions are translucent and fragrant.

3. Add butternut squash, cook 5 minutes, then reduce heat to simmer and cook an additional 10 minutes or until squash is tender and lightly browned. Stir in black beans, cumin, salt and pepper.

4. Place half the tortillas on a plate, cover with a damp paper towel, and microwave 30 seconds or until pliable. Repeat with remaining tortillas.

5. Spread 1/4 cup enchilada sauce evenly on bottom of baking dish. Spoon 1/4 cup squash and bean mixture onto center of each tortilla and roll up. Place seam side down in baking dish.

6. Pour remaining enchilada sauce evenly over tortillas. Spread cheese evenly over enchiladas and top with black olives.

7. Bake 15–20 minutes, until heated through and cheese is melted. Remove from oven and sprinkle with green onions.

Serves 6.