Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Grease large baking sheet with Coconut Oil Cooking Spray (to taste) and spread Butternut Squash (3 cup) 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.
Step 3
Meanwhile add Coconut Oil (1 tablespoon), Onion (1), Green Bell Pepper (1), Garlic (2 clove) to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in Canned Black Beans (15.5 ounce) and cooked butternut squash, stir to combine.
Step 4
Add Chili Powder (2 tablespoon), Ground Cumin (1 tablespoon), Ground Turmeric (1 teaspoon), and Ground Black Pepper (1/4 teaspoon) to sauce pan and stir well.
Step 5
Then add Shredded Aged Sharp Cheddar (3 ounce) and Salsa (3/4 cup) mix well, and let simmer 2-3 minutes on low.
Step 6
Using a glass 9x13 casserole dish, add Enchilada Sauce (3/4 cup) and spread to an even layer, making sure you coat evenly.
Step 7
Lay out Whole Wheat Tortilla (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.
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 Avocado (to taste).
Rate & Review
Tap to Rate: