Butternut Squash Black Bean Enchiladas

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 1 15-ounce (425 g can Black beans
  • 3 cups Butternut squash
  • 1 Cilantro, fresh
  • 3 cloves Garlic
  • 1 Red onion

• Condiments

  • 1 Chipotle pepper in adobo sauce
  • 1 15-ounce (425 g can Tomato sauce

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/4 tsp Sea salt and black pepper
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1 Pumpkin seeds, Toasted

• Bread & Baked Goods

  • 7 White or yellow corn tortillas

• Liquids

  • 1/2 cup Water

Found on minimalistbaker.com

Description

Ingredients

• 3 cups (420 g) cubed butternut squash*
• 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
• 1/4 tsp sea salt and black pepper, divided
• 1 15-ounce (425 g) can black beans, slightly drained
• 1/2 tsp ground cumin, divided
• 7-9 white or yellow corn tortillas
• 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
• 3 cloves garlic (1 ½ Tbsp | 9 g), minced
• 1 15-ounce (425 g) can tomato sauce
• 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce
• ½ cup (120 ml) water (or sub vegetable broth for more flavor)
• Sea salt and black pepper, to taste
• 1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)
• Red onion, diced
• Ripe avocado, sliced
• Fresh cilantro, chopped
• Toasted pumpkin seeds

Directions

• Preheat oven to 400 degrees F and position a rack in the middle of the oven.
• Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp oil and a pinch each salt and pepper. Toss to combine.
• Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F.
• In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
• Remove pan from heat and add tomato sauce, diced chipotle pepper, 1 tsp adobo sauce (plus more to taste), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
• Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
• Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
• Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
• Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
• Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
• Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas), then roll up tortilla.
• Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped, then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
• Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
• I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F oven for 15-20 minutes, or until warmed through.

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