Black Bean Butternut Squash Enchiladas

Ingredients

• Gently heat the oil until a sprinkle of spice sizzles.
• Add the garlic and chipotle powder. Heating the spices in oil is called blooming and helps to bring out their flavors. Stir in oil for about 1 minute.
• Add the beans. Stir and then mash.
• The beans will still be chunky and grainy. Continue mashing and add ¼ cup of water at a time until the beans reach a creamy consistency.
• Remove from heat and taste for seasoning.
• 3 cups Butternut squash (peeled and diced)
• 1 Bell pepper (green bell pepper, deseeded and diced)
• 2 tablespoons + 1 teaspoon Olive Oil
• 1 teaspoon Off the Ave Spice
• 15 ounce Can black beans (rinsed and drained)
• 1 teaspoon Minced Garlic
• 1/4 teaspoon Chipotle Morita
• 1/4- 1/2 cup Water (or vegetable broth)
• 3 ounces Goat cheese (crumbled)
• 2 cups Enchilada Sauce
• 8 (6 inch) Corn tortillas
• 3 ounces Cotija cheese (crumbled or shredded)
• 1/4 cup Cilantro (chopped fresh)