- 2 TBS oil, divided
- 3 cups cubed butternut squash (could also sub sweet potato)
- 1/2 medium onion, diced
- 1 15oz can black beans, drained and rinsed
- 8 Sprouted Gluten-free Corn Tortillas
- shredded dairy-free/vegan cheese
Pumpkin Enchilada Sauce:
- 1 15oz canned pumpkin
- 2 cups water (or can use half broth)
- 1 1/2 TBS chili powder
- 1 TBS cumin
- 1 tsp paprika
- 1 tsp salt
- 1 chipotle pepper in adobo sauce + 2 tsp adobo sauce
- 1 TBS minced garlic
- fresh cilantro
- vegan shredded cheese
Prepare squash by cutting off ends, removing skin with peeler and scooping out seeds. Cut into small cubes.
Lightly grease 9×13 pan; set aside.
- Preheat oven to 400ºF; line a baking sheet with foil. Place cubed butternut squash on baking sheet, tossing with about 1 tablespoon of oil. Sprinkle on some cumin, garlic powder and salt. Bake for 10-12 minutes until tender. Remove from oven and set aside. Turn oven down to 350ºF.
- While the squash is baking, prepare the sauce: In blender combine canned pumpkin, water, chili powder, cumin, paprika, salt adobo pepper + sauce and garlic. Blend until completely smooth. Transfer pumpkin sauce to medium pot and over medium-low heat. Bring to simmer for 10 minutes – while the simmer step can be skipped, this will add more flavor to sauce.
- While the sauce is simmering prepare the onions and black beans: In a large skillet over medium heat cook onions in oil until fragrant. Add in black beans and gently stir. Once butternut squash is done add into skillet.
- Once the sauce has simmered for 10 minutes, add about 1/2 cup to butternut squash and black bean skillet stirring to coat.
- Place about 1 cup of pumpkin enchilada sauce in bottom of 9×13 greased skillet.
- Sprinkle a little bit of water on corn tortillas and place in microwave for about 30 seconds – or wrap in damp towel. This will help soften the corn tortillas and make them easier to roll.
- Prepare enchiladas: Place corn tortillas on flat surface. Fill with about 1/2 cup of the butternut squash black bean mixture. Sprinkle on about 2 tablespoons of cheese, if using. Gently roll and place seam side down in baking dish. Repeat with remaining tortillas – you should have enough for 8 tortillas. If you have extras, no worries. The mixture makes a great power bowl filling. Cover enchiladas with the remaining sauce.
- Bake for 10-15 minutes, topping with about 1/2 cup vegan shredded cheese for the last 5 minutes if desired. Serve immediately topping with fresh cilantro, avocado and more cheese if you’d like!
Store leftovers in covered container in fridge up to 3 days.
- Serving Size: 1 enchilada
- Calories: 509
- Sugar: 10g
- Sodium: 534
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 15g
- Protein: 17
- Cholesterol: 534