A simple homemade enchilada sauce with dried ancho chili peppers, ground cumin, and garlic balances the enchilada filling made from creamy baked butternut squash and cooked pinto beans. Top with grated sharp cheddar or jack cheese for a nourishing, vegetarian meal!
Preparation Note
You'll need to bake a small butternut squash for this recipe. Cooked sweet potatoes or pumpkin purée also works in place of the squash. Directions for baking winter squash can be found here.
Ingredients
Sauce
2 tablespoons
extra virgin olive oil
1 small
onions
chopped
4 cloves
garlic
peeled and chopped
1 tablespoons
ground cumin
1½ teaspoons
Herbamare
(or sea salt)
2
dried ancho chili
seeded
1½ cups
water
2 cups
strained tomatoes
¼ cups
arrowroot powder
Enchiladas
12
corn tortillas
(or more if needed)
2½ cups
cooked
pinto beans
2 cups
cooked, mashed
butternut squash
2 cups
baby spinach
(or baby arugula)
1 cups
grated
raw jack cheese
(optional)
