Autumn Enchiladas

When it's time for something a little spicy and delicious, but you're avoiding grains or just want to keep it vegged up. These Autumn Enchiladas may be just the thing. This is a great fall weather dish. You can change up the veg or the meat to suit your tastebuds. I made these with zucchini tortillas (delish!) but you can use regular organic tortillas if you don't have time for the other. 

Ingredients:
Step 1
1 lb. ground Bison
1 sm. Onion, diced
2 tsp Chili Powder
1 TBS coconut oil

Step 2
2 c. Black beans (if you don’t soak and prepare your own then be sure to purchase something that has a BPA free lining)
1 c cooked Kabocha squash or pumpkin
1 tsp cumin
8 oz. enchilada sauce (I used Frontera brand)
2 c grated cheese (I used a blend of colby and cheddar)

Step 3:
Zucchini Tortillas (you can use any tortillas but the zucchini ones are quite yummy and bump up your veg quota quite nicely)

baked enchiladaDirections
Step 1: Melt the coconut oil and add half of the diced onion. Sauté until translucent then add spices and Bison. Continue browning until cooked through. Remove from heat and drain in a strainer or colander. Set aside

Step 2: Drain and rinse the beans, then pour into sauté pan and begin warming. Add the spices and pumpkin. Then add about ¼ c of enchilada sauce and mash until mixture resembles refried beans. Remove from heat and set aside.

Step 3: Cut the zucchini tortilla to fit a 9x9 casserole dish. I was able to get three layers, a bottom, middle and top. Put the first layer in the bottom of the casserole dish, cover liberally with enchilada sauce. Spread meat mixture over the top, then add a layer of cheese. Add second layer of zucchini, liberally spread enchilada sauce, spread pumpkin/bean mixture and the rest of the diced onion, add a layer of cheese, cover with last piece of tortilla. Cover with enchilada sauce and any leftover ingredients. Finish off with a layer of cheese.

Place in oven at 350 for about 25 mins. Keep an eye out for any bubbling over. I always place a baking sheet underneath to catch anything that might drip over.

Remove from oven, let sit for a few minutes before serving so everything can settle together. Serve with fresh diced tomatoes, sour cream or yogurt, diced olives, avocado, or any other toppings that seem delicious. (:

Enjoy!

This is definitely something you could prepare ahead of time and then pop into the oven later. Also, it can be adjusted with ease to vegetarian options by using a diced vegetable blend rather than meat. I have not tried substituting the egg with flax or chia egg replacement options but I imagine this would work. If anyone tries it that way be sure to let me know.

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