Butternut Squash & Black Bean Enchiladas

• Vegetarian

• Produce

  • 1 Avocado, slices
  • 1 cup Black beans, cooked
  • 2 cups Butternut squash
  • 1 Cilantro
  • 1 Garlic clove
  • 1 Jalapeno
  • 1 Lime, slices
  • 1/3 cup Scallions

• Condiments

  • 3 tbsp Adobo sauce from canned chipotles in adobo sauce
  • 1 (14-ounce can Tomato sauce

• Ingredients

  • 2 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 Corn tortillas* (see note

• Dairy

  • 2 cups White cheddar cheese, grated

Found on loveandlemons.com

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cups cubed butternut squash
• ⅓ cup chopped scallions
• 1 cup cooked black beans, drained and rinsed
• Sea salt and freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 1 (14-ounce) can tomato sauce
• 1 garlic clove, minced
• 3 tablespoons adobo sauce from canned chipotles in adobo sauce
• Sea salt and freshly ground black pepper
• 6 corn tortillas* (see note)
• 2 cups grated white cheddar cheese
• 1 jalapeno, sliced
• Cilantro, for garnish
• Avocado slices
• Lime slices, on the side

Directions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
• Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
• In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
• Pour the remaining tomato sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
• Serve with fresh cilantro, avocado slices and lime slices.