Squash and Black Bean Enchiladas

Squash and Black Bean Enchiladas - 1 Guiding Stars

Active Time

30 Minutes

Total Time

1 hour

Servings

6 (245 g)

These enchiladas are a wonderful meal fresh from the oven or heated up the next day for lunch. For a quick cheat, you can microwave frozen butternut squash. For a little crunch, toasted pumpkin seeds make a great topping.

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

Directions

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.

Nutritional analysis per serving: Calories 315; Total Fat 16.5g (21% Daily Value); Saturated Fat 8.5g (45% DV); Trans Fat 0g; Cholesterol 26mg (8% DV); Sodium 655mg (28% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 7g (25% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 20% DV; Iron 30% DV; Potassium 15% DV; Copper 70% DV; Manganese 35% DV; Magnesium 20% DV.