Butternut Squash and Black Bean Vegan-Chiladas

This is Anna’s recipe for Butternut Squash and Black Bean Vegan-Chiladas.  These came out fantastic.  This recipe offers a little twist on your usual enchilada.  The enchilada sauce gives this recipe an extra kick to a recipe that is already bursting with flavor!

Ingredients

• 1/2 butternut squash, peeled and chopped into 1/2 inch pieces
• 2 tsp. cumin, divided
• 1 tsp. paprika
• 1/2 tsp. garlic salt (omitted this because we did not have)
• 1 tsp. olive oil
• 1 onion, chopped
• 1/4 tsp. red pepper
• 1 15 oz. can black beans
• 1/4 cup tomato paste
• 1 10 oz. can enchilada sauce
• 4-6 whole wheat flour tortillas
• 1 avocado, cubed
• salsa
• fresh cilantro

Directions

Preheat oven to 450.

Place butternut squash on a baking sheet. Spray with olive oil cooking spray and toss with 1 tsp. of cumin, paprika, and garlic salt. Bake for 15-20 minutes, until squash is tender. Set aside, and reduce oven heat to 400 degrees.

In a pan, heat olive oil. Add onion and cook for about 5 minutes, until onion has begun to turn transparent. Add the second tsp. of cumin and red pepper to the onions and cook for another minute or so. Add beans, butternut squash, tomato paste, and about 1/4 cup of enchilada sauce. Cook for 2-3 minutes more and remove from heat.

Spread another 1/4 cup of enchilada sauce on the bottom of a baking dish. Fill the tortillas with about 1/2 cup of the mixture and place, seam-side down, in the baking dish. There should be enough filling for about 4-6 tortillas, depending on how full you stuff them.

Once the enchiladas are arranged in the baking dish, pour the remainder of the enchilada sauce over them and bake in the oven for another 10-15 minutes.

Remove from oven and top with avocado, cilantro, and salsa.