October 5, 2022

Ingredients

ENCHILADAS

  • 3 cups organic cubed butternut squash*

  • 1 Tbsp organic virgin coconut oil

  • 1/4 tsp sea salt and black pepper (divided)

  • 1 15-ounce can organic black beans (slightly drained)

  • 1/2 tsp organic ground cumin (divided)

  • 7-9 organic white or yellow corn tortillas

SAUCE

  • 1 Tbsp organic virgin coconut oil

  • 3 cloves organic garlic minced (3 cloves yield ~1 1/2 Tbsp)

  • 1 15-ounce can organic tomato sauce

  • 1 organic chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)

  • 1/2 cup water (or sub vegetable broth for more flavor // DIY or store-bought)

  • Sea salt and black pepper (to taste)

  • 1-2 Tbsp organic coconut sugar

TOPPINGS optional

  • Organic red onion, diced

  • Ripe organic avocado, sliced

  • organic fresh cilantro, chopped

  • Toasted organic pumpkin seeds

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

  • Add cubed butternut squash to a baking sheet and drizzle with 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 (176 C).

  • In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add 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, more adobo sauce (if desired // for more heat), 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 (amount as original recipe is written // adjust if altering batch size) 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 (176 C) oven for 15-20 minutes or until warmed through.

Notes

*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.