Tomatoes (frozen, canned, or chopped)
Onion, minced
Garlic, minced
2 Tbsp lemon juice
1 tsp cumin
1 tsp paprika
1/2 tsp chili pepper
salt and pepper
Beans (garbanzo, black, pinto, etc.)
Veggies (finely chopped carrot, squash, or cauliflower)
Butternut squash, cooked with rind removed
Cheese, grated
Preheat oven to 350. Create enchilada sauce on the stove top using tomatoes, onions, and spices. Dip tortillas in enchilada sauce and then fill with beans and veggies. Roll tortillas and place in casserole dish, seam-side down. Mix remaining sauce with butternut squash. Top enchildas with the sauce mixture and cheese. Bake for 45 minutes or until cheese is browned.
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