Butternut Squash and Pinto Bean Enchiladas
A simple homemade enchilada sauce with dried ancho chili peppers, ground cumin, and garlic balanc
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 nourishingmeals.com.
Cooking tools:
- Blender
- Grater
- Potato masher
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Baking dish
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, peeled and chopped
- 1 tablespoon ground cumin
- 1 ½ teaspoons Herbamare (or sea salt)
- 2 dried ancho chili, seeded
- 1 ½ cups water
- 2 cups strained tomatoes
- ¼ cup arrowroot powder
- 12 corn tortillas (or more if needed)
- 2 ½ cups cooked pinto beans
- 2 cups cooked, mashed butternut squash
- 2 cups baby spinach (or baby arugula)
- 1 cup grated raw jack cheese (optional)
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