Squash And Black Bean Enchiladas
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at guidingstars.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Oven
- Baking dish
- Aluminum foil
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring spoon
- Measuring cup
- Grater
- Spoon
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
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