Butternut Squash and Black Bean Enchilada Pie

Serves: 4

Ingredients

Enchilada Sauce

• 2 tsp. ground cumin
• 4 tsp. chili powder
• 1 tsp. Mexican oregano
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• tsp. ground coriander
• tbsp. sugar
• 2 bullion of choice
• 1/4 onion
• 3 cloves fresh garlic
• 1/4 tsp. cinnamon
• 6 oz. tomato paste
• 29 oz.tomato sauce
• 29 oz.water
• 3 tbsp.avocado oil
• 3 tbsp. flour of choice or maza
• extra salt, to taste

Filling

• 1/2 small butternut squash, small diced
• 2 can black beans, drained and rinced
• 1 onion, diced
• 15 sprigs of cilantro, finely chopped (optional)
• 2 cloves garlic, finely minced
• 1 serrano chili, finely diced (optional)
• 1/2 tsp. salt (adjust to taste)
• 1/2 tsp. black pepper
• 1 tsp. cumin
• 1 tsp. liquid smoke
• 1 tbsp. avocado or other oil
• 1/2 tsp. salt, adjust to taste
• 1½ cup cheese of choice (optional)
• 1 pkg. 20 count tortillas of your choosing

Directions

Sauce

1. Place all ingredients except salt into a power blender and puree.
2. Pour puree in 1 quart pot on medium/high heat. Bring to a slow boil and lower to simmer.
3. Slow continuously.
4. Allow to thicken, if too thick, add water to thin.
5. Remove from heat once desired thickness is reached and add salt if needed.

1. Preheat oven 350°F.
2. In a large skillet add oil, onion and garlic. Saute until fragrant. Add squash and cook until just tender.
3. Add in remaining ingredients except tortillas and cheese.
4. Stir to combine and simmer 3 to 5 minutes.
5. Remove from heat.
6. In an oven safe skillet or casserole place enough enchilada sauce to barely cover the bottom of the dish.
7. Top with enough tortillas to cover the bottom and top with a portion of filling and (optional) cheese.
8. Drizzle with a little more sauce.
9. Repeat step 1 - 3.
10. Top with another layer of tortillas the remaining sauce.
11. Cover and bake 20 - 30 minutes.
12. Top with more cheese is melted.
13. Let rest for 10 min.
14. Garnish with avocado, sour cream and green onion for the perfect bite.

This recipe make a little over 7 cups of sauce. Remaining sauce can be frozen for future use.