Ingredients
- 1 (15 oz.) can no-salt-added tomato sauce
- 4 cloves garlic
- 1 onion, diced
- 1/2 c. water
- 1 T. soy sauce
- 2-3 chipotle chilies in adobo sauce
- 2 t. chili powder
- 2 t. cumin
- 2 t. coriander
- 1/2 t. salt
- 1/2 t. pepper
- 4 t. tahini paste
- 2 oz. baking chocolate
- 6 (8 in.) corn tortillas
- 1 small butternut squash, peeled, diced and roasted
- 1 (15 oz.) can black beans, drained and rinsed
- 6 oz. pepper jack cheese, shredded
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 375ºF.
- Place all the tomato sauce, garlic, onion, water, soy sauce, chipotles and spices in a blender. Blend until smooth.
- Place sauce in a small saucepan. Simmer, covered, over medium heat for 7-8 minutes. Stir in tahini and baking chocolate until chocolate is melted. Remove from heat and set aside.
- Grease a 9×13 baking dish. Spread a third of the sauce along the bottom.
- Warm the tortillas to make them pliable. Fill each with squash, beans and cheese and place in the baking dish. When the dish is full, cover the enchiladas with the remaining sauce.
- Cover with foil and bake for 20-25 minutes.