Butternut Squash Black Bean Enchiladas with homemade chile red sauce taste exactly as good as they sound...off the chart delicious. It is amazing how much difference homemade sauce makes. It is healthy and tasty, and the spices give it a just made, fresh flavor, not at all like sauce from the jar.
If you are gluten free, be sure to use corn tortillas when preparing this dish. These enchiladas are vegan, vegetarian, gluten free and dairy free, but you would never know how healthy they are by the taste. So yummy.

Start your enchiladas by oven roasting the squash so that it can be baking while you prepare the red sauce. I am lazy, so I buy the butternut squash already cubed from Trader Joe's. Drizzle with spices and olive oil and then get started on the red sauce. I only add a tablespoon of chile powder to the red sauce for a medium kick. If you like your sauce mild, cut that in half, or for a spicier flavor, add another teaspoon.

In place of dairy sour cream, I use the scrumptious garlic cashew creme--it adds to much to the overall flavor of the enchilada. This dish will be a hit, so you might want to think about doubling the recipe. They are also perfect to pack for lunch.

Place squash on baking sheet and drizzle with olive oil, salt, pepper and granulated garlic. Bake at 400 for 20 minutes

onions and garlic in saute pan — Saute onions, garlic and spices in pan for red chile sauce

add tomatoes and vegetable broth to pan — Add tomatoes and vegetable broth

blend red sauce — After allowing sauce ingredients to cool briefly, add to high speed blender and blend until almost completely smooth

Add baked squash, greens and beans to bowl and mix well

add ingredients to tortilla — Spread red sauce on tortilla. Evenly distribute enchilada ingredients on 6 tortillas

Drizzle cashew creme sauce — Add leeks and drizzle cashew creme on the bean squash mix. Close up tortilla and turn seam side down

Bake enchiladas at 350 — Bake at 350 degrees for 30 minutes

Serve with avocado and garlic cashew creme

Yummy enchiladas — Yummy **Butternut Squash Black Bean Enchiladas** with **Homemade Red Sauce**

Recipe

Butternut Squash Black Bean Enchiladas

Alkaline Recipes

Butternut Squash Black Bean Enchiladas mixed with greens and topped with homemade red chile sauce and garlic cashew creme is exactly how it sounds--an off the flavor chart delicious dish.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings 3

Calories/serving 276 kcal

Ingredients

Homemade Red Chile Sauce

2 tablespoon olive oil
1 small onion minced
4 cloves garlic minced
1 teaspoon sea salt
1 tablespoon chili powder
14.5oz 1 can diced tomatoes
½ cup vegetable broth
2 tablespoon maple syrup

Enchiladas

2 cups butternut squash cubed
2 tbsp olive oil
1 teaspoon sea salt
½ tsp black pepper
1 teaspoon granulated garlic
1 can black beans 14.5 oz, drained
1 cup spinach or greens
½ cup leeks, sliced
1 avocado sliced
6 tortillas (for gluten free, use corn tortillas)

Garlic Cashew Sauce

1 cup raw cashews
1 teaspoon sea salt
4 cloves garlic
1 cup water
1 teaspoon lemon zest

Instructions

Homemade Red Chile Sauce

Saute onion and garlic in olive oil in pan for 4 minutes. Add spices, tomatoes and vegetable broth. Simmer for 5 minutes on low heat
Allow tomato mix to cool slightly and pour into high speed blender. Add maple syrup and blend until almost totally smooth.

Enchiladas

Place squash on baking sheet with silicon mat or parchment and drizzle with olive oil. Sprinkle salt, pepper and granulated garlic. Bake for 20 minutes at 400 degrees.
Add black beans, mixed greens to bowl. When cooked, add butternut squash and mix well.
To create each enchilada, spread 1 teaspoon red chile sauce on bottom of tortilla, add squash/bean mix, add sliced leeks and drizzle garlic cashew sauce
Close each enchilada and place seam down in 9x13 pan. Spread remaining red chile sauce on top. Bake for 30 minutes at 350 degrees. Serve with avocado and garlic cashew sauce.