Black Bean and Pumpkin Enchiladas

Ingredients

Butternut squash 350g

Olive oil 1 tbsp

Canned black beans 425g

Onion 0.25 cup

Cilantro 1.5 tbsp

Red chili pepper 340g

Greek yogurt 0.25 cup

Cheese 1.5 cups

Tortillas 8 pcs

Avocado 1 pc

Sour cream 1 cup

Preheat oven to 400°F (205°C). Dice the squash, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes until tender. Remove the squash and reduce the oven temperature to 350°F (175°C).

 In a medium bowl, combine canned black beans (or cook ahead if using uncooked ones), pumpkin, chopped onion, and cilantro. In another bowl, combine finely chopped green chili and Greek yogurt.

Evenly spread half the chili-yogurt sauce in a rectangular baking dish. Spoon 1/3 cup of the pumpkin-bean filling into each tortilla. Sprinkle the filling with 1 teaspoon of grated cheese and roll the tortilla into a roll.

Place the rolls in the baking dish, seam side down. Repeat with all the enchiladas, topping them with the remaining yogurt sauce and sprinkle with the remaining cheese. Bake at 350°F (175°C) for 30 minutes.

Cut the avocado in half, remove the pit, slice lengthwise, and scoop out the slices with a spoon.

 Let the enchiladas cool for 5 minutes, sprinkle with cilantro leaves, and serve with sour cream and avocado slices.

Enjoy!