Vegetarian Enchiladas

Ingredients

For the sauce:

• 2 cups vegetable broth
• ⅓ cup tomato paste
• 1 ½ Tbsp Taco and Chili blend
• Juice of ½ a lime

For the filling:

• 1 large sweet potato (approx 1 Lb)
• 2 honey squash or 1 butternut squash
• 1 red or orange bell pepper
• ½ cup chopped white onion
• 1 jalapeno, chopped (optional)
• 1 large garlic clove, minced
• 1 16 oz can of pinto or black beans (drained)
• ¼ cup chopped fresh cilantro
• 2 Tbsp Taco and Chili blend
• 1 package of corn tortillas
• olive oil or vegetable oil
• salt & pepper

For the garnish:

• 2 Tbsp chopped cilantro
• 1 avocado, diced
• 2 Tbsp roasted pumpkin seeds

Instructions

1. Sauce Instructions: Add broth, tomato paste and Taco & Chili blend to a pan (large enough to dip the tortillas into later) over medium high heat. Whisk to combine ingredients. Once sauce starts to bubble, lower heat and simmer for about 15-20 minutes until the sauce thickens. Add lime juice and mix to combine. Set aside to cool.
2. Filling Instructions: Start by preheating the oven to 400°F
3. Cut sweet potato into 1” cubes. Toss in a bowl with 1 Tbsp olive or vegetable oil. Cut squash in half and remove seeds with a spoon. Drizzle with olive oil or vegetable oil to coat. Add sweet potato and squash to a large sheet pan and sprinkle with 1/2 tsp salt and 1 tsp fresh ground pepper. Place in the oven and cook for approx 40 minutes. Squash and sweet potato should be slightly charred on the outside but tender when pricked with a toothpick. Take out of the oven and let cool.
4. While the squash and sweet potato are cooking, cut bell pepper into 1” pieces. Heat a frying pan over medium high heat. Add 1 Tb oil and when heated add bell pepper, chopped onion, jalapeno (if using) and garlic. Cook until bell pepper and onions soften, about 5 minutes. Remove from heat and let cool.
5. With a spoon, scoop out the squash and remove from the skin. It will be soft and mushy but don’t worry that is the way it should be. Place it in a large bowl. Add sweet potato, bell pepper & onion mix, can of beans, cilantro and 1 ½ Tbsp Taco & Chili blend to the bowl of squash. Mix to combine all ingredients.
6. Preheat the oven to 380°F. Take a 9”x13” baking pan and add about a ½ to ¾ cup of the enchilada sauce to the bottom to coat it evenly.
7. Heat tortillas in the microwave or in a frying pan on low heat to get them soft. You need to do this or they will break up when you roll them with the filling. Dip them in the enchilada sauce to coat the tortilla. Place the tortilla on a cutting board and scoop about ⅓ cup of the filling onto it. Roll tightly and place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Once complete, top enchiladas with the remaining sauce and cover evenly.
8. Cover the enchiladas with foil and cook in the oven for 20 minutes. Uncover and cook for about another 5 minutes. You will see that the enchilada sauce gets a bit darker. Let cool for 5 minutes and then using a spatula, place 2 enchiladas onto plates. Garnish with cilantro, avocado and pumpkin seeds.