The Enchilada Theory

I am convinced that you could stuff pretty much anything into an enchilada and it would taste like . . . an enchilada. My mother always makes enchiladas with ground beef, so that's how I always made enchiladas. And they are, without doubt, delicious that way.

But chicken enchiladas? Also delicious. Plain cheese? Yup. And last night, I made a filling with a volunteer butternut squash that kind of fell off the vine when I was checking on it, so I brought it inside, chopped it up and mixed it with black beans and onions and garlic and spices and stuffed it into tortillas with cheese, after which I dumped the enchilada sauce over the top and baked it all for awhile.

It tasted like an enchilada. As you might have guessed.

I couldn't even really taste the squash. I guess it's just the sauce and cheese that mask any other flavor there might be. And the sour cream on top, of course. Whatever it is that makes it work, I am adding this one to the zucchini quesadillas as evidence that Mexican spices and cheese can make anything taste good.

Except maybe liver. Mexican liver? Don't even.