A twist on a classic dish to warm you up this winter! Photo: Pinterest Via Minimalist Baker
Growing up in Southern California, I’ve had a lifelong love affair with Mexican food. The flavors just cannot be beat, and there’s something timeless about the combination of surfing and tacos. There’s no replacing authentic recipes, yet I’ve been impressed by the emergence of healthier Mexican recipes, such as this delicious enchilada one from the Minimalist Baker, that allow you incorporate all the same delicious flavors while upping the nutritional value of the meal.
Ingredients
ENCHILADAS
3 cups (420 g) cubed butternut squash*
1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
1/4 tsp sea salt and black pepper, divided
1 15-ounce (425 g) can black beans, slightly drained
1/2 tsp ground cumin, divided
7-9 white or yellow corn tortillas
SAUCE
1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
3 cloves garlic (1 ½ Tbsp | 9 g), minced
1 15-ounce (425 g) can tomato sauce1 chipotle pepper in adobo sauce + 1 tsp adobo sauce
½ cup (120 ml) water (or sub vegetable broth for more flavor)
Sea salt and black pepper, to taste
1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)
TOPPINGS optional
Red onion, diced
Ripe avocado, sliced
Fresh cilantro, chopped
Toasted pumpkin seeds
Instructions
-Preheat oven to 400 degrees F and position metal rack in the middle of the oven.
-Place cubed butternut squash on a baking sheet and top with 1 Tbsp oil and a pinch of both salt and pepper. Toss together and combine.
-Bake for 15-20 minutes, or until all squash is tender. Remove squash and allow it to cool. Reduce oven heat to 350 degrees F.
-While the squash cools, prepare sauce. Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil and garlic. Cook while stirring frequently. Continue until soft and slightly browned and translucent – about 4-5 minutes.
-Remove pan from heat and add tomato sauce, diced chipotle pepper, 1 tsp adobo sauce (plus more to taste), and water. Reduce heat to low and return pan to heat. Cover pan and allow it to simmer for 5 minutes.
-Transfer sauce to a blender for a completely smooth sauce. Season to taste by adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
-Place the same skillet used earlier back over medium heat and then add black beans. Season with a bit of salt, pepper, cumin while stirring.
-Once bubbling, remove from burner and add the roasted butternut squash cubes and 1/4 cup of the enchilada sauce. Stir to coat. Adjust seasonings to taste as needed. Set aside.
-Wrap tortillas in damp paper towel and microwave for 30 seconds to make more pliable.
-Pour a bit of sauce into the bottom of 9×13-inch baking dish. Spread to coat.
-Take one corn tortilla and lay it down in the dish. Fill with squash-bean filling (this serving should be plenty for 7-9 tortillas), then roll up tortilla.
-Place the roll seam side down at one end of dish. Continue the process until all tortillas are filled and wrapped, then pour the rest of the sauce over the top of the enchiladas. Use a spoon to spread the sauce over the rolls (most thickly in the middle of the dish) and into the cracks. Then brush the edges of the bare tortillas with oil for crispy edges (optional).
-Bake at 350 degrees F for 15-20 minutes, or until warmed through. Add toppings and serve.
-Leftovers will stay good in the refrigerator for up to 3 days, although I recommend serving fresh. To reheat, place dish in a 350 degree F oven for about 15-20 minutes.
