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Ingredients
- 1/2 butternut squash peeled and cubed
- 2 medium onion, chopped
- 4 handfuls baby spinach
- 1-2 jars enchilada sauce or pasta sauce
- 2 tsp chili powder
- 2 dashes paprika
- 1 tsp cumin
- 1 tsp corriander
- 1/4-1/2 tsp sea salt, to taste
- 2 tsp nutritional yeast
- 2 tsp lime juice (optional)
- 2 cans cooked black beans, rinsed and drained
- *tortillas
- Toppers optional
- cheeze sauce: 4 tbsp hummus, 2 tsp "milk", 1/2 tsp nutritional yeast. Or zucchini hummus
- bell peppers, chopped
- chopped cilantro
- avocado slices
- *I used brown rice tortillas (very dry texture)-amazing softened up to add a creamy cheesey texture. Next time I will try sprouted grain tortillas!
Preparation
Step 1
On lowest oven setting dehydrate butternut squash and onion on trays for 1 1/2 hours. (dab a little coconut oil on if desired) You want the flavors concentrated while still keeping a firm texture.
In a bowl toss dehydrated veggies, spinach, 1/4 cup of the sauce, spices, nutritional yeast, lime juice and black beans.
in a circular casserole dish (approx same size as tortillas)start layering
1-sauce in thin layer
2-tortilla
3-full thick layer of veggies and beans
repeat as many times as desired finishing with a layer of sauce. Cook at 375 for 20 minutes or lower for longer amount of time.
To serve cut like pie and add toppers to taste!
Delicious