Butternut Kale Tamale Bake

Enchilada Sauce:
1 can (14.5 oz) diced tomatoes
1 chipotle pepper in adobo
2 cloves garlic
handful of cilantro, washed
2 tbsp. lime juice
1 tbsp. honey
1 tsp. unsweetened chocolate powder
1/4 tsp. kosher salt

Filling:
2 c. butternut squash, peeled and diced into 1/2" cubes
3 stalks of kale
1 can (15 oz.) black beans, drained and rinsed
2 tbsp. oil, separated
salt to taste

Topping:
1 c. masa harina
1 1/4 c. warm water
3/4 tsp. kosher salt

Garnish (optional):
avocados
cilantro

Make enchilada sauce. In a high-powered blender or food processor, add all enchilada ingredients. Blitz until smooth. Set aside.

Make the filling. Chop the butternut squash into 1/2" cubes. De-stem the kale and chop into small, edible pieces. Drain and rinse black beans. Preheat oven to 375°. Into a skillet warmed on medium heat, add 1 tablespoon of oil. Add in the butternut squash and sauté for 5 minutes, stirring occasionally. Salt to taste. Add in 1/3 cup of the enchilada sauce. Cover and cook for an additional 2-3 minutes until just barely ready.

Don't cook it all the way through. Add in the kale, black beans, and additional tablespoon of oil. Cook for another 3 minutes. Salt to taste. Remove from heat. Stir in 2/3 cup more of enchilada sauce. Use the skillet as your baking pan, or place in an 8" x 10" pan (or something similar in size).

Make the topping. Add the masa harina to a bowl. Stir in the warm water and kosher salt. Crumble evenly over the pan and press out until flat. Top with remaining enchilada sauce. Bake for 25-30 minutes. Garnish with cilantro and avocados. Serve.

Adapted from a recipe at http://www.thefauxmartha.com/2016/10/27/butternut-kale-tamale-bake/