Preheat oven to 400 degrees F (200 degrees C).
Grease large baking sheet with
Coconut Oil Cooking Spray (to taste)
Butternut Squash (3 cups)
out in even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not over cooked. Set aside and turn oven down to 350 degrees.
Coconut Oil (1 Tbsp)
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 (2 cups)
and cooked butternut squash, stir to combine.
Chili Powder (2 Tbsp)
Ground Cumin (1 Tbsp)
Ground Turmeric (1 tsp)
Ground Black Pepper (1/4 tsp)
to sauce pan and stir well.
Shredded Aged Sharp Cheddar (3/4 cup)
Salsa (3/4 cup)
mix well, and let simmer 2-3 minutes on low.
Using a glass 9x13 casserole dish, add
Enchilada Sauce (3/4 cup)
and spread to an even layer, making sure you coat evenly.
TortillaLand® Flour 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 (1 cup)
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)
Avocados (to taste)