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6gluten-free tortillas, soft taco-sized
4cupsMonterey Jack cheese, 1 cup reserved
3cupsbutternut squash, cubed
2cupsmanzano peppers, whole or yellow bell peppers, whole
15ozblack beans, canned
7ozgreen chiles, diced, canned
9garlic cloves, whole
Sea salt, to taste
Cotija, for garnish
Cilantro, chopped, for garnish
Green onions, sliced, for garnish
Radish, sliced, for garnish (optional)
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 30g||38%|
|Saturated Fat: 17g|
|Trans Fat: 0g|
|Total Carbohydrate: 77g||28%|
|Dietary Fiber: 6g||21%|
- In a medium saucepan, combine 1 ½ cups water, rice, seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 20 minutes. Remove from heat. Fluff with a fork and set aside.
- Set oven for 425°F. Add butternut squash, manzano peppers, and garlic to a sheet pan. Drizzle with avocado oil and add sea salt to taste. Bake for 30-35 minutes. Remove from oven and discard any charred pepper skins and cores. Add all ingredients to a blender and puree with olive oil, adding vegetable stock until a sauce-like texture is achieved. Add 1 cup of sauce as the bottom layer of a 9” X 13” baking dish.
- To a medium sauté pan, add onions and oregano. Sauté for 10 minutes. Add green chiles and sauté for another 5 minutes. Set aside.
- On a cutting board, lay one tortilla flat. Add ¼ cup rice, ¼ beans, ¼ cup onion and chile mixture. Top with ¼ cup cheese, roll tortilla, and place into baking dish with the fold side down. Repeat 5 more times.
- Add sauce to the top of the enchiladas. Bake at 425°F for 25-30 minutes, uncovered. Top with 1 cup cheese and broil for 2 minutes.
- Remove from oven and garnish with cotija, cilantro, green onions, and radish as desired. Let cool for 10 minutes and enjoy!