Pantry Anarchy: Butternut Squash & Black Bean Enchiladas

Because recipes were made to be broken when you’re broke.

My inspiration and guidance for this recipe came from Feasting at Home’s recipe for Butternut Mole Enchiladas.

The ingredients for the original recipe are:
Fullscreen capture 1272016 14010 PM

To start off, I had one lonely butternut squash and a can of black beans, so in my mind I had the basics and I could wing the rest.

I did not have:

  • tortillas of any sort
  • tomato sauce
  • garlic cloves
  • chipotle chilis or adobo sauce
  • cumin – JUST finished the last of what I had
  • coriander -HILARIOUS considering the amount I grew last summer. Guess that means I have to grow even more this year
  • tahini
  • dark chocolate squares

But I DID have:

From the food pantry –

  • the aforementioned butternut squash
  • 1 can of black beans
  • 1 can of crushed tomatoes
  • an onion
  • peanut butter

On hand-

  • garlic powder
  • colby-jack cheese
  • tap water; clean,flowing, and free of contaminates
  • soy sauce
  • a packet of “Mexican” spice mix
  • an assortment of other dried peppers and chili powders
  • salt & pepa
  • a partial bag of ghiradelli dark chocolate chips that my daughter’s boyfriend gave to her for her birthday with strawberries. I took a handful that I thought about equaled 2 oz. Shhh. Don’t tell her.
  • flour
  • oil

Enchiladas are not really enchiladas if you don’t have tortillas, so while the squash was roasting, I threw together 2 cups flour,3/4 c water,1/2 tsp salt, and 3 tbls oil in to a bowl. My youngest likes to do the kneading part (and he doesn’t even have to be reminded to wash his hands first anymore!). The dough doesn’t need to be kneading too well like yeast bread would. Just about a dozen tosses. After letting it sit for 10-15 minutes, kiddo divided it into 8 little balls. He was my “flattener” ,rolling the balls into something that looked tortilla shaped. I use a cast iron skillet to cook them in a little bit of oil. I’m probably terrible at explaining this but I bet if you go to youtube, someone has a video of how to make them.

Ahhh…like this! Although they use lard in their recipe. And I don’t have a nice tortilla warmer like that. I never even knew I wanted one until right now.

I followed the recipe for the Quick Mole Sauce substituting crushed tomatoes for tomato sauce, garlic powder for cloves (1/8 tsp for every clove), and the seasoning mix & spices in lieu of chipotle chilis. I used peanut butter instead of tahini which I thought was going to be super weird but it turned out awesome. I omitted the soy sauce entirely because my soy-sauce-hater daughter was looking over my shoulder and I knew I wouldnt get away with even a dribble of it in there.

End result:

A delicious mess on a plate.

For those who don’t know their squash varieties, this is butternut. One of my kids isn’t a fan of squash but she’ll eat (and like) butternut if it’s in something. It’s versatile and has a pumpkin-ish taste…but different. Sweeter.

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Lunchtime Links: 20 Protein-Packed Black Bean Recipes, tomato-growing tips, and Tarbuj Ka Chutney

Lunchy links. Writing this as I’m eating leftover tabouleh and fish. Yum

20 Protein-Packed Black Bean Recipes | Brit + Co..


 

10 tomato growing tips

Good tomato growing tips for you newbies out there.

 


Tabuj Ka is watermelon rind chutney.
Tarbuj Ka Chutney
4 cups watermelon rind, fruit and outer green skin removed
and cut into 1 /2 “ pieces

1 cup apple cider vinegar
3/4 cup sweetener
1/4 cup minced fresh ginger
1 Tablespoon minced garlic
salt and pepper to taste

*This chutney pairs well with a spicy main dish.
via here.
Feels like I have ages before watermelon season here.
I haven’t even put mine in the ground.
If you’ve never listened to Leo Kottke, check him out.  He’s one of the most underrated (or maybe just unheard of)  guitar players out there. I love listening to him while I’m getting stuff done around the house.

 

Zucchini Recipes

two fresh zucchini isolated

If you know a gardener, chances are they start sharing their zucchini bounty with you around this time of the year. In season, they’re especially inexpensive at the grocery store.
A reader asked specifically for zucchini recipes for this reason and because, “I don’t know how to do anything with them besides make zucchini bread.”

Here are some great recipes that use zucchini:

Zucchini-Crusted Pizza (my family’s personal favorite. We’ve also used yellow squash )

Oven-Fried Zucchini Chips with Basil Dipping Sauce

Zucchini and Yellow Squash Gratin

Zucchini Fritters

Spicy Turkey and Zucchini Burgers

Zucchini Bread

Zucchini Rounds with Sun Dried Tomatoes and Goat Cheese (I make something similar but with tomato & mozzarella)

Baked Zucchini Fries

Zucchini Soup

Zesty Zucchini Spaghetti

Grilled Zucchini and Grape Tomato Salad

Zucchini, Mint and Yogurt Spread

Zucchini-Potato Frittata

Stuffed 8-Ball Zucchini

Zucchini Brownies

Pesto Stuffed Zucchini

Zucchini, Black Bean and Rice Skillet

Zucchini Milk

Zucchini and Carrot Fritters

Zucchini Boats with Mozzarella and Olives

Easy French Ratatouille

Penne with Zucchini and Almonds