Name: Butternut Squash Black Bean Enchiladas
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 (enchiladas)
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 ((or sub vegetable broth for more flavor // DIY or store-bought)); 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