Butternut Squash Enchiladas with Gluten Free Tortillas

I took my recipe from a friend of mine from graduate school. I make it at least once a month it's one of the most delicious and satisfying vegetarian meals I've ever made. It easily becomes vegan if you omit the cheese on top.

For my Gluten free version I used these store bought tortillas made by Rudis at whole foods. These are also vegan and made from healthy all sorts of healthy stuff and have a whopping 5 grams of fiber.

They worked wonderfully for the enchiladas, I was a little worried they wouldn't stand up to the sauce and the baking process but they turned out great! I highly recommend them!

Here's the recipe:

1 can of black beans
1 can of diced tomatoes
1/2 onion chopped
1 large can of red enchilada sauce
1/2 onion
1 butternut squash
1/2 teaspoon of cinnamon
1 small can of corn
1 teaspoon of chopped cilantro
1/2 teaspoon of garlic powder
1/2 tablespoon of chili powder
1 tablespoon of olive oil (vegan) or melted butter

On top if not Vegan:
1 cup of shreded cheese

Other good extras on top
Sour cream
Sliced Avocado

1) Preheat oven to 400 degrees
Butternut Squash: Cut lengthwise, peel, scoop seeds, chop, sprinkle cinnamon and pour a 1/2 tablespoon melted butter or olive oil on top.

Put it on a foil lined tray and put in oven for 40-50 minutes

2) When squash is finished remove and let cool, lower heat to 350 degrees, and mash squash in a bowl.

3) In large sauce pan add onions and 1/2 tablespoon of oil or butter. After onions have softened add beans, corn, chili and garlic powder, tomatoes, cilantro for ten minutes on medium flame. Then add bean mixture to bowl with squash and mix well.

4) Spray large oven safe dish with non-stick cooking spray. Take tortillas and fill with bean and squash mixture, roll and repeat till dish is full.  Then pour enchilada sauce on top. Sprinkle cheese. Put in oven for 30-40 minutes.