1 large yellow onion, chopped
1 large green bell pepper, chopped
1 tablespoon garlic, crushed
2 cups pinto beans
1 cup butternut squash, pureed
1 (14 ounce) can diced tomatoes with fire roasted chiles
1/4 cup cilantro, chopped
salt and black pepper, to taste
1 heaping teaspoon cumin
1 heaping tablespoon chili powder
vegetable oil spray
2 cans (20 ounces) green enchilada sauce
1 package (30 ounces) white corn tortillas
1. Preheat oven to 350 degrees F. Saute onions and bell peppers in a cast iron skillet until slightly browned. Add garlic and cook until fragrant. Transfer onion/pepper/garlic to a large bowl.
2. Add beans, squash, tomatoes, cilantro and spices and mix well. Spray pans that you will need with vegetable oil. Coat the bottom of the pans with enchilada sauce.
3. Nuke tortillas for 15-ish seconds to soften. Use about 1/4 cup mixture for each tortilla, roll tightly and put it in the pan. Cover with the rest of the green sauce. Freeze some and bake the rest for 30 minutes.
Source of recipe: I'm surprised at how amazing these are! I was using what I had on hand. This makes about 3 small pans. You won't miss the cheese, I promise. Please don't even think about using fake cheese. That is nasty..... It should make a tasty dinner when I'm too exhausted to cook.