Ingredients

• 1/2 c. THRIVE Instant Black Beans
• 2 c Water
• 1 tsp. Salt
• 1 tsp. cumin
• 1 tsp. Chili Powder
• 2 clv. Garlic, Raw, minced
• 1 tbsp. Jalapeno pepper, minced (to taste
• 1/3 c. THRIVE Onion Slices - Freeze Dried
• 1 1/4 c. THRIVE Butternut Squash - Freeze Dried
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 2 tsp. THRIVE Green Chili Peppers - Freeze Dried
• 2 tbsp. THRIVE Tomato Powder
• 1 2/3 c. Water
• 1 pn. salt and sugar
• 1/4 c. Cilantro, choppe
• 1 c. Thrive Shredded cheese, rehydrated ( optional)
• 10 Corn Tortillas

Directions

1. Prepping the Beans
2. Place beans in water and bring to a boil. Turn the heat down and simmer 15-20 minutes, or until beans are tender. Drain water from beans. Add seasonings and mix well.
3. To Prepare Filling
4. Soak butternut squash, onion, tomatoes and green chilies in water for 5-10 minutes, until tender. Drain excess water. Saute garlic and jalapeno in a small amount of oil. Add butternut squash, onion, tomatoes black beans, cilantro and green chilies to the skillet with garlic. Saute until warm and fragrant. Add tomato powder and about 1/4 cup water. Stir well to mix thoroughly, adding more water if needed to get it to the consistency you desire.
5. Making the Red Enchilada Sauce (Veloute)
6. Use Chef Todd's Recipe for Red Enchilada Sauce. (Or use Prepared)
7. To Assemble
8. Dip each tortilla in hot oil to soften. (If you do this, they will not break or tear when you roll them up.) Set on a plate to cool.
9. Put filling in the center of each corn tortilla. Roll up and place the enchilada seam side down in the baking dish. Fill the pan. Bake at 400 degrees for 10-15 minutes, or until the tortillas start to crisp up.
10. Remove baking dish from oven. Pour homemade enchilada sauce over the top of the enchiladas while still in the pan or after you put one (or two) on your plate. Add sour cream and/or cheese on top if desired.
11. If you want to make these in a skillet, simply place one corn tortilla on the greased or buttered skillet, add filling (and cheese if desired) onto the tortilla. Top with another tortilla. Cook several minutes on one side then flip to crisp up the other side. Top with enchilada sauce,