Butternut squash, carmelized onion, and pinto bean enchiladas

Can i just confess that i ate the WHOLE pan in 2 days! Dang, these are good. You can add meat, use real cheese, buy canned sauce or use non organic stuff if you want. I made mine the vegan way cuz that's how i roll.

1 medium butternut squash, peeled, diced, and roasted with a diced large yellow onion with your favorite herbs  (dried or fresh) in one layer until cooked thru & slightly carmelized, about 30 min at 400F

1/2 pound of cooked pinto, black or white beans (I cook them in filtered water, with cumin; seasoned w/himalayan salt AFTER beans are tender)

1 package of corn tortillas (usually there are 10-12 in a pack)

extra virgin olive oil

1 package of shredded Daiya vegan pepperjack cheese 

Red chile enchilada sauce (see recipe below)

Preheat oven to 350F. Mix togetherOil the sides & bottom of a 9x13 glass baking dish. Fry both sides of a tortilla in XV olive oil. fill with a little roasted squash mixture (2T) and a little beans (1-2T). Sprinkle on some cheese. Roll and place seam side down in glass baking pan. Repeat until you run out of tortillas or filling. Pour enchilada sauce over all. Sprinkle remaining cheese on top. Bake for about 20-30 min until bubbly.

YUMMY! Good for lunch. Good for gluten free breakfast too after a grueling workout.

Red Enchilada Sauce

1 package of pasilla dried chiles (about 10-15 chiles), seeded, stem removed

1 medium yellow onion, chopped into smallish pieces

salt to taste

3 large cloves of garlic, peeled

2 T vegetable broth powder

about 1 qt boiling water

Put everything in a blender. Blend til smooth. Voila!