Ingredients: |
Ingredients: For the Enchiladas:
3 c. cubed butternut squash
1 tbsp. coconut oil
¼ tsp. kosher salt and black pepper
15 oz. can black beans, drained
½ tsp. ground cumin
7 - 9 tortillas
For the Sauce:
1 tbsp. coconut oil
3 cloves garlic, minced
15 oz. can tomato sauce
1 chipotle pepper in adobo sauce
½ c. vegetable broth
kosher salt and black pepper
2 tbsp. maple syrup
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Directions: |
Directions:Preheat oven to 400º. Add cubed butternut squash to a baking sheet with coconut oil and a pinch of salt and pepper, toss to combine. Bake for 20 minutes until all squash is fork tender. Set aside to cool. Reduce oven heat to 350º. For the sauce: Heat large skillet over medium heat. Add oil and garlic and cook about four minutes stirring frequently until soft and slightly browned and translucent. Remove pan from heat add tomato sauce, diced chipotle pepper, and vegetable broth. Reduce heat to low and simmer for five minutes, covered. Transfer sauce to blender, add maple syrup and blend well until completely smooth and set aside. Using the same skillet over medium heat, add black beans, season with salt, pepper, cumin and stir. Once bubbling, remove from heat and add roasted butternut squash and ¼ cup of the enchilada sauce. Stir to coat.
Pour a bit of sauce into the bottom of 9 × 13-inch baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish, fill with generous amount of squash-bean filling, roll up tortilla and place seam side down at one end of dish. Continue until all tortillas are done. Pour remaining sauce over the top of the enchiladas. Use a spoon to distribute the sauce into the cracks. Bake at 350º for 15-20 minutes. Top with desired toppings and serve. |
Personal
Notes: |
Personal
Notes: TOPPINGS: Lime, red onion, avocado, fresh cilantro, toasted pumpkin seeds. We usually double the recipe and add rotisserie chicken to one of the dishes. Enjoy!
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