Butternut Squash and Black Bean Enchiladas

Preheat oven to 400 degrees F (200 degrees C).

Grease a large baking sheet with Coconut Oil Cooking Spray (as needed) and spread Butternut Squash (420 g) out in an even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not overcooked. Set aside and turn the oven down to 350 degrees.

Meanwhile add Coconut Oil (1 Tbsp), Onion (1), Green Bell Pepper (1), Garlic (2 cloves) to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in Canned Black Beans (440 g) and cooked butternut squash, stir to combine.

Add Chili Powder (2 Tbsp), Ground Cumin (1 Tbsp), Ground Turmeric (1 tsp), and Ground Black Pepper (1/4 tsp) to sauce pan and stir well.

Then add Shredded Aged Sharp Cheddar (85 g) and Salsa (195 g) mix well, and let simmer 2-3 minutes on low.

Using a glass 9x13 casserole dish, add Enchilada Sauce (170 g) and spread to an even layer, making sure you coat evenly.

Lay out Whole Wheat Tortillas (10) and add two large spoonfuls of butternut squash mix to center of each tortilla. Sprinkle with a layer of lite Shredded Mexican Cheese Blend (115 g) then fold two ends in and add to casserole dish with the folded side down.

You should have approx 2 tbsp of Mexican blend cheese left after adding all ten enchiladas to dish, sprinkle tops of enchiladas with the remaining cheese, then bake at 350 degrees F (180 degrees C) for 18-20 minutes.

Remove and let cool for 3-5 minutes, then serve with Tortilla Chips (to taste) and top with Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Avocados (to taste).