Giving up meat was a super hard thing for me, but I did it for health reasons. However, it’s recipes like this that make all the difference! It’s packed with veggies and nutrients, super filling, and hits just the right spot! It’s terrific for a family dinner because it makes a bunch!
1 Butternut Squash
1 Medium Sweet Potato
1 15oz can of Black Beans
1 can of Hatch Green Chilis
1 Green Bell Pepper
1 can of Hatch Green Enchilada Sauce
1 can of Hatch Red Enchilada Sauce
2 tsp salt
2 tsp pepper
2-3 tbsp Chili Powder
2 tbsp Turmeric
1 tbsp Cumin
Blue Corn Tortillas
Pepper Jack Cheese
Cook Time: 45 min – 1 hour
Serving: 10-12 enchiladas
Turn on your oven to 400 degrees fahrenheit. While that oven is warming, peel, take out the seeds, and dice your butternut squash. Take out a baking pan and grease it with Coconut oil, put the squash in, spinkle salt and pepper on top, and place in the oven for 10 minutes. When the timer goes off, flip the squash in the tray and turn the tray around so that the side that originally faced the front now faces the back. Cook for another 10 minutes.
While your Squash is Baking, take out a medium size pot and fill with water. Peel and dice sweet potato into bite-sized pieces and place in the water once boiling. Allow the potato to cook for 10-15 minutes in the water on medium/high heat or until they are soft.
Now, take out a frying pan. Place enough coconut oil in the pan to cover it evenly, add chopped onion, zucchini, bell pepper, black beans, and hatch green chilis into the pan. Add Seasoning: cumin, turmeric, chili powder, salt, and pepper. Allow for them to steam cook on medium heat with a lid on top for 5 minutes, continuously check and stir the pan.
Once the veggies have softened, take out another frying pan and add half of both cans of enchilada sauce to the pan, add the other half to a separate frying pan to heat and soak your tortillas. Check on both your butternut Squash and Sweet Potato. By now they should be about done. Strain Sweet Potato and add to the pan with veggies in it. Take Squash out of the oven and do the same. Next, take two corn tortillas at a time and place them in the pan that is solely enchilada sauce. Turn on medium heat, and continue to flip the tortillas until they are warm/hot. Place the heated tortillas on a plate, add in veggies and toppings of your choice. I’ll be real with you for a moment: the sour cream and cheese are the best parts so take that extra scoop if you need. Enjoy! ❤
As always, leave any questions or comments bellow to let me know how you liked it!