Butternut Squash and Pinto Bean Enchiladas | Nourishing Meals®

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)