There are three parts to this dish.
1. Corn Tortillas - you can buy these, but they are healthier if you make them like we did
2. Enchilada Sauce - you can also buy this, but we went out on a limb and tried this recipe
3. Enchilada Filling - feel free to make up your own creation (for ours we used butternut squash which you need to cook for about 45 minutes, so get that bad boy in the oven right now)
Corn Tortilla
2 1/2 cups Masa Mix (We got this at Dollar Grocer on Commercial Dr.)
1 1/2 tsp. salt
1 1/2 cups warm water
1/2 cup brown rice flour
Mix together Masa Mix and salt, add water 1/2 cup at a time. Mix until ready to roll. Sprinkle flour over counter and rolling pin. Form dough into 12 balls and roll each one flat. Make sure to re-flour your rolling pin and surface between each tortilla. Fry in a dry pan on medium heat for about 4 minutes on each side.
Keep warm so they will be pliable to roll later on.
Enchilada Sauce
We used this recipe here.
Enchilada Filling
1 small - medium size butternut squash (roasted and cut into cubes)
2 cups of cooked black beans
3/4 cup raw crushed cashews
Mash black beans and squash pieces in a large bowl. Add cashews and stir.
Now we are ready to put them all together!
Lay a tortilla flat and spoon out some filling on it as shown in the first photo. Roll and place into a casserole dish. Repeat until dish is full. You may need two dishes, as we did. Cover the rolled up tortillas with enchilada sauce. Top with cheese, soy cheese or cashew cheese if desired.
Cook for 8-10 minutes at 350. Serve with guacamole, pickled cabbage or any other mexican toppings of your choice!
Enjoy my friends!
<3 Melanie
