Dinner for 8

Butternut Squash Black Bean Enchiladas

Name: Butternut Squash Black Bean Enchiladas
Total time: 75 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 cups cubed butternut squash; 1 tbsp avocado oil or coconut oil; 1/4 tsp sea salt and black pepper; 1 can (15 oz) black beans; 1/2 tsp ground cumin; 8 white or yellow corn tortillas; 1 tbsp avocado oil or coconut oil; 3 cloves garlic; 1 can (15 oz) tomato sauce; 1 chipotle pepper in adobo sauce; 1/2 cup water; sea salt and black pepper (optional); 1 1/2 tbsp coconut sugar; red onion; ripe avocado; fresh cilantro; toasted pumpkin seeds

Corn tortillas hold roasted squash and cumin beans under chipotle tomato sauce before baking until hot and tender.

$1.06per serving $

75 minstart to table

8servings

Mexican Vegetarian Vegan Dairy-free Budget Family Dinners Fall

Ingredients

3 cups cubed butternut squash
1 tbsp avocado oil or coconut oil
1/4 tsp sea salt and black pepper
1 can (15 oz) black beans
1/2 tsp ground cumin
8 white or yellow corn tortillas
1 tbsp avocado oil or coconut oil
3 cloves garlic
1 can (15 oz) tomato sauce
1 chipotle pepper in adobo sauce
1/2 cup water
sea salt and black pepper (optional)
1 1/2 tbsp coconut sugar
red onion
ripe avocado
fresh cilantro
toasted pumpkin seeds

Steps

Heat the oven to 425 F and toss the squash with one tablespoon oil, salt, and pepper on a baking sheet.
Roast the squash for 25 minutes, turning once.
Cook the garlic in one tablespoon oil in a saucepan over medium heat for 1 minute, then add tomato sauce, chipotle, water, coconut sugar, salt, and pepper and simmer for 10 minutes.
Mix the black beans with cumin and half the roasted squash.
Spread some sauce in a 9-by-13-inch baking dish, fill and roll the tortillas, and arrange them seam-side down.
Cover with the remaining sauce and bake at 375 F for 20 minutes.
Top with red onion, avocado, cilantro, and pumpkin seeds.

Main ingredient on sale this week? See what to make with canned beans on sale.