Measurements

• 1 cup Black Beans
• 2 cups Butternut Squash
• 1 cup Vegan Cheese
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 cup Enchilada Sauce
• 2 cloves Garlic
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 8 Gluten
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the diced yellow onion and minced garlic over medium heat until softened.
• Add the roasted butternut squash, black beans, chili powder, cumin, salt, and pepper to the skillet.
• Stir to combine and cook for 5 minutes.
• Warm the gluten-free tortillas in the microwave or on a skillet to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the butternut squash and black bean mixture, then roll them up and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with vegan cheese.
• Cover the baking dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.