- 1 cup dry black beans
- 1/2 medium-sized butternut squash
- 1 small white onion
- 3 cloves garlic
- 1 chopped bell pepper (green or red)
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 5 flour tortillas
- A jar of your favorite enchilada sauce
- 2 cups cheese (dairy-free, if desired)
- Fresh cilantro for garnish, if desired
- Fresh salsa & sour cream, as topping, if desired
Soak beans in water for 6 hours, or overnight. Rinse before cooking.
Cook beans with 1 1/2 cups water, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water if dry.
While beans are cooking, prep the butternut squash by peeling and cubing into 1/4” pieces.
Preheat oven to 350°F.
Saute onion in a large skillet over medium heat until translucent (about 7 minute)
Add the squash & peppers to onions and continue to cook until tender (about 5 minutes)
Add in garlic, cumin, chili powder, salt and beans into large skillet. Cook for 5 minutes.
Prep a casserole dish with a little olive oil and enchilada sauce on the bottom of the baking dish.
Start by filling one tortilla with 1/3 a cup of the squash & bean filling.
Place tortilla, seam side down, into baking dish. Repeat until dish is full.
Top tortillas with more enchilada sauce and cheese (if using).
Bake, uncovered for 20 minutes, until the filling is bubbling, and the cheese is golden.
Remove from oven and serve with fresh cilantro, salsa and sour cream.