Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Meanwhile add
Coconut Oil (15 mL)
,
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.
Step 4
Add
Chili Powder (15 g)
,
Ground Cumin (6 g)
,
Ground Turmeric (2 g)
, and
Ground Black Pepper (as needed)
to sauce pan and stir well.
Step 5
Then add
Shredded Aged Sharp Cheddar (85 g)
and
Salsa (195 g)
mix well, and let simmer 2-3 minutes on low.
Step 6
Using a glass 9x13 casserole dish, add
Enchilada Sauce (170 g)
and spread to an even layer, making sure you coat evenly.
Step 7
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.
Step 8
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.
Step 9
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)
.
