Salvadoran corn rolls with seasoned squash, black beans, and roasted tomato alguashte sauce

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the whole tomatoes on a tray with half of the onion and half of the garlic. Drizzle with 1 tablespoon vegetable oil and roast for 18 minutes, or until the tomatoes are soft with some browned spots.

2. 2

   While the tomatoes roast, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the remaining garlic, green chile, cumin, oregano, 1/2 teaspoon salt, and black pepper.

3. 3

   Add the diced squash to the skillet and cook for 8 to 10 minutes, stirring occasionally, until tender but not falling apart. If needed, add 2 tablespoons water so it softens without sticking.

4. 4

   Stir the black beans into the squash and lightly mash part of the mixture with a spoon so the filling holds together better. Add 1 tablespoon alguashte and 2 tablespoons chopped cilantro. Cook 2 minutes more and adjust the salt. Remove from the heat.

5. 5

   Transfer the roasted tomatoes, roasted onion, roasted garlic, water, the remaining 1/2 teaspoon salt, 2 tablespoons alguashte, and lime juice to a blender. Blend until you have a lightly thick sauce. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring, until well combined.

6. 6

   Warm the corn tortillas on a griddle or skillet over medium heat, about 30 seconds per side, so they bend without cracking.

7. 7

   Fill each tortilla with a portion of the squash and black bean mixture, roll tightly, and place seam side down. Return the rolls to the griddle over medium heat and brown for 2 to 3 minutes per side until lightly crisp.

8. 8

   Serve the rolls hot with the roasted tomato alguashte sauce spooned over or on the side. Finish with the crumbled fresh cheese and the remaining chopped cilantro.