From Minimalist Baker
Butternut Squash Black Bean Enchiladas
- Time
- 1 hr 15 min
- Makes
- 8
- Ingredients
- 17
13 things you may not have.
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Ingredients
- 3 cups cubed butternut squash*
- 1 Tbsp avocado oil or coconut oil
- 1/4 tsp sea salt and black pepper ((DIVIDED))
- 1 (15-ounce) can black beans ((slightly drained))
- 1/2 tsp ground cumin ((DIVIDED))
- 7-9 white or yellow corn tortillas
- 1 Tbsp avocado oil or coconut oil
- 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
- 1 (15-ounce) can tomato sauce
- 1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
- 1/2 cup water
- Sea salt and black pepper ((to taste))
- 1-2 Tbsp coconut sugar ((or sub maple syrup))
- Red onion, diced
- Ripe avocado, sliced
- Fresh cilantro, chopped
- Toasted pumpkin seeds
Nutrition · per serving
1 enchilada per serving
- Calories
- 159 kcal
- Fat
- 4.3 g
- Fiber
- 5.2 g
- Sugar
- 5.7 g
- Sodium
- 500 mg
- Protein
- 4.8 g
- Carbohydrate
- 28 g
As published by Minimalist Baker.
The method
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