Spiralized Butternut Squash Enchiladas
This is a recipe from my friend Courtney who got the recipe from her “spiralize it”cook book and then she made it her own! It is so good and even better as left overs!
Yields: 4-6 servings
- 4 tsp minced garlic
- Olive oil
- 3/4 cup tomato sauce (I use more than this because I like it saucy!)
- ¼ cup vegetable broth
- 1 tablespoon canned chipotle chile peppers (optional, I’ve gone without)
- 1 teaspoon chili powder, divided
- ½ teaspoon cumin, divided
- 1 jalapeno seeded and chopped
- 1 small butternut squash, spiralized into noodle size of your choice (not too thin)
- 1 (10 ounce can) diced tomatoes
- 1 can black beans (drained and rinsed)
- Fresh chopped cilantro
- ¼ cup water
- 4 – 6 Corn tortillas
- Preheat oven to 400 degrees
- In a medium pan set over medium heat, saute ¼ of garlic in oil for 2 minutes or until fragrant.
- Add tomato sauce, broth, peppers, ½ teaspoon, chili powder and ¼ teaspoon cumin
- Increase heat to high and bring to boil
- Reduce heat to low and simmer for 10 minutes
- In a large pot, heat the remaining ½ tablespoon of oil over medium heat. Stir in the remaining garlic, ½ teaspoon of chili powder, ¼ teaspoon cumin, jalapeno and onion powder. Cook for 1-2 minutes.
- Add the butternut squash noodles, diced tomatoes, black beans, cilantro, and water. Stir to combine.
- Reduce the heat to medium-low and cover. Cook for at least 20-30 minutes.
- Roll your squash mixture into the corn tortillas to make traditional enchiladas or you can make it casserole style. I put a little sauce on the bottom of a 9 x 13 dish and then to cover entire bottom with single layer of tortillas. Pour in the squash mixture. Lay tortillas on top (not overlapping). You will use less tortillas this way and its healthier. Pour sauce on top of tortillas.
- Put cheese on top if you want them to be extra creamy.
- Bake at 400 degrees for 25-30 minutes or until bubbly. Serve with avocado slices.
Note: You can also add cooked chicken or ground turkey if you want meat in them.