I had no plans of posting this recipe just yet. I’m still working on a from scratch enchilada sauce, but there is still some tweaking to be done before it will be ready. So, I was going to wait until I had an enchilada sauce recipe to go with this, but it is just too delicious to wait. Whatever enchilada sauce you choose to use, be careful to read the ingredients and avoid sauces with added sugar, high fructose corn syrup, or other weird things.
You may find these ingredients odd for an enchilada, but, just trust me. They’re so good. The squash gives it a very nice sweetness to it, getting the balance of sweet and spicy just right. Not only that, but it packs it with fiber, B-vitamins, vitamin A, and a variety of minerals.
These enchiladas overall are an excellent source of protein, fiber, calcium, and iron. A single serving contains 340 calories, 15g protein, 50 carbs, 9g fiber, 200mg calcium, and 2.5mg iron. If you choose to forego the sour cream, a serving will have 280 calories and 10g protein.
A couple tips:
I love garlic, so I always put a ton in any recipe
that calls for it. Every once in a while, I buy a ton of garlic, run it all through the food processor with a small amount of water and freeze it into ice cubes. When I have a recipe that calls for garlic, I pull out the number of cubes I want and toss it into the skillet. As I mention in Tips for Eating Well, so much of natural cooking involves making things in bulk and having it on hand for when you need it.
When you pull the seeds out of the squash, don’t toss them in the trash. They’re good for you! Wash all the guts off and put them in a jar. Fill the jar with water and a dash of salt. Cover with a towel, soak for 8 hours, rinse, and drain. Toss them into a BD blend or into a smoothie.
- 1 butternut squash, sliced in half and de-seeded
- 2 Tbsp olive oil
- 1 large onion, chopped
- Garlic (to taste)
- 6 cups spinach
- 8 sun dried tomatoes, chopped
- 2 cups black beans
- 1 cup enchilada sauce
- 4 oz goat cheese, crumbled
- 1/2 bunch cilantro, finely chopped
- 1 cup sour cream
- 8 corn tortillas
Preheat oven to 400 degrees.
Place the squash halves on a baking sheet and bake in the oven until very soft. This will be at least 30 minutes if not more, depending on the size of your squash.
Meanwhile, heat the olive oil in a large skillet. Add the chopped onion and garlic and cook until lightly browned. Add the spinach and sun dried tomatoes and cook until the spinach is completely wilted. Set aside.
Mix the enchilada sauce and black beans in a small mixing bowl.
When the squash is soft, remove it from the oven and allow it to cool enough to be handled. Remove the skin and dice into cubes. Gently toss into the onion and spinach mix.
While you are chopping the squash and mixing the sauce, place the corn tortillas into the oven (still at 400 degrees). Bake for 5 minutes, flip them over, and bake for another 5 minutes. They should be very crispy.
Now, it is time to build your tostadas! Spread the black beans/sauce mixture onto the tostadas. Next, spoon the squash mixture. Add the cheese crumbles, and then top each with 2 Tbsp sour cream. Lastly, sprinkle on the cilantro.
Sit back momentarily, admire your beautiful creation, and then, enjoy!
For tubie mamas, notice 1 serving blended has a volume of 16 oz. The black beans and corn tortilla require a little more liquid than usual to blend it well, which leads to a higher volume. I blended Bradley’s tostada with goat milk. This can be split into 2 meals. Olive oil can be added if you need to increase calories.