Butternut Squash and Black Bean Enchiladas

Kleinburg Integrative Health:
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INGREDIENTS:

1large butternut squash, approximately 3-3 1/2 cups peeled and cubed

1 tablespoon coconut oil

1 large onion, diced

2 garlic cloves, minced

1 green bell pepper, diced

1 can black beans, drained and rinsed

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon turmeric

1/4 teaspoon ground black pepper

3/4 cup salsa of choice

3 ounces (about 3/4 cup) vegan cheddar cheese

3/4 cup enchilada sauce

10 small tortillas

1 cup vegan Mexican cheese

DIRECTIONS:

Pre-heat oven to 400°F.
Grease large baking sheet with coconut oil cooking spray and spread cubed butternut squash out in even layer. Roast for 15 minutes, stir/flip, then roast another 10 minutes or until firm/tender but not overcooked. Set aside and turn oven down to 350°F.
Meanwhile add coconut oil, chopped onion, bell pepper, and garlic to large saucepan, and cook over medium heat for 5-7 minutes or until onions are translucent, add in black beans and cooked butternut squash, stir to combine.
Add all seasonings (chili powder through black pepper) to the saucepan and stir well.
Then add vegan cheddar cheese and salsa, mix well, and let simmer 2-3 minutes on low.
Using a glass 9×13-inch casserole dish, add enchilada sauce and spread to an even layer, making sure you coat evenly.
Lay out tortillas, and add two large spoonfuls of butternut squash mix to center of each tortilla. Sprinkle with a layer of lite Mexican blend cheese, then fold two ends in and add to casserole dish with the folded side down.
You should have about 2 tablespoons of Mexican blend cheese left after adding all ten enchiladas to a dish, sprinkle tops of enchiladas with the remaining cheese, then bake at 350°F for 18-20 minutes.

Remove and let cool for 3-5 minutes, then serve with tortilla chips and top with sour cream, salsa, chopped cilantro, avocado!