MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
LONGEVITY LOVER
PROTEIN DREAM
VISION MISSION
These protein-rich enchiladas are stuffed with squash, black beans, and corn, and layered with a spicy, smoky, chipotle pepper and tomato sauce. Topped with avocado slices, salsa, and sour cream, this dish is hearty and satisfying.
2 small acorn squashes or 1 large butternut squash
1 tablespoon extra-virgin olive oil
1 (25-ounce) jar peeled whole or crushed tomatoes
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 tablespoon ground chipotle peppers
½ teaspoon sea salt
1½ cups precooked black beans or 1 (15-ounce) can or carton
1 cup corn, fresh or cooked from frozen according to package instructions
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
8 (8-inch) whole grain tortillas
2 medium tomatoes, diced
¼ cup finely chopped cilantro
¼ medium red onion, finely diced
2 teaspoons freshly squeezed lime juice (about ⅓ lime)
1–2 jalapeños, to taste
½ teaspoon sea salt
SQUASH Preheat oven to 375°F.
Line a baking sheet with parchment paper. Cut squash in half and discard the seeds. Rub squash, both the flesh and the skin, with oil. Place on the lined baking sheet cut side down and bake until soft, about 30 minutes. Remove flesh with a spoon, place in a bowl, and mash with the back of a fork.
SAUCE In a blender, combine the sauce ingredients and blend together.
ENCHILADAS Preheat oven to 425°F.
In a large bowl, mix the squash, black beans, corn, oil, and salt until thoroughly combined.
ASSEMBLE In a 13 x 9-inch ovenproof baking dish, spread ¾ cup of the tomato sauce. Next, stuff each tortilla with about ½ cup of the squash mixture, roll, and place closely next to each other in the baking dish on the tomato sauce with the ends facing down. Pour remaining sauce over the enchiladas and bake for 40 minutes.
SALSA In a medium bowl, combine the salsa ingredients. Serve hot enchiladas topped with the salsa, avocado, and sour cream.