Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cups peeled, diced butternut squash (frozen variety for simplicity)
- 1 1/2 cups frozen corn
- 15 ounce can chickpeas, drained and rinsed
- 8 ounce can diced green chilies, un-drained
- 2 teaspoons cumin
- 1 Tablespoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups salsa verde
- 8 ounces shredded Colby or Monterey jack cheese can use a vegan sub
- 8 6-inch whole wheat or soft corn flour tortillas
- 1/3 cup cilantro, chopped
Instructions
- Preheat oven to 350°F. Lightly coat a large sauté pan with olive oil over medium heat. Add onion and cook until softened, 1-2 minutes. Add butternut squash and corn, sautéing for 3-5 minutes. Add beans, green chilies, cumin, chili powder, salt, and pepper, cook for an additional 3 minutes, stirring often.
- In a 12x9 glass baking dish, spread one cup of the salsa verde evenly on the bottom. Fill each tortilla with about ½ cup of filling, add 2 Tablespoons of shredded cheese, roll tightly and place seam-down in the baking dish. Repeat for the remaining tortillas.
- When all enchiladas are in the dish, top with the remaining salsa to prevent cracking and sprinkle with remaining cheese. Cover with foil and bake for 30 minutes, until the cheese is melted, remove the foil for the last 5 minutes and let cook until lightly browned. Let cool for 5 minutes and serve with cilantro garnish.
Tried this recipe?Mention @champagnenutrition