My own version of a vegan Enchilada!
2 tbsp Olive Oil
1 Onion (chopped)
1 1/2 tbsp Minced Garlic
1 tbsp Cumin
1 tsp Smoked Paprika
1 Can Black Beans (seasoned)
1 Can Mild Enchilada Sauce
1 Bag Organic Chopped Butternut Squash
Whole Grain Flour Tortillas (6) or Corn (whatever you like)
Shredded Mexican Cheese (I use Follow Your Heart – Vegan Cheese)
Instructions for Filling:
In a large non-stick skillet add oil, onions, and garlic. Saute over medium heat for 5 mins or until onions are soft and getting brown. Add in the frozen butternut squash, saute until no longer frozen, add in can of seasoned black beans, cumin, paprika, salt and pepper (to taste). Let simmer until heated through and filling is a nice consistency.
Instructions for Assembly: Preheat oven to 350 F
In a 9×13 casserole dish spread 1/3 cup of the enchilada sauce and set aside. On a work surface, take a tortilla and spread 1/3 cup of the filling down the center of the tortilla and top with a bit of the enchilada sauce, roll up and place seam side down in the casserole dish.
Continue making as many enchiladas as will fit in your casserole dish, I made 6. Spread the remaining enchilada sauce over top of the enchiladas.
Spread the Mexican shredded cheese on top. Cover with foil and bake for 20 – 30 minutes. Remove foil and broil to melt the cheese and get a nice brown to the cheese, watch so it doesn’t burn.
Serve with a little salsa or guacamole, a side salad and you’re good to go!!