- 2 cups butternut squash, cut into small cubes (remove the skin also)
- 1 granny smith apple, cored & cut into small cubes (skin can be left on)
- 2 cups black beans (drained)
- ½ a yellow onion, diced
- 1 can of green chilies
- Coconut oil
- 2 (14oz) cans of tomato sauce
- 3 Tbsp. Mexican Seasoning (or a combo of chili, cumin & coriander)
- 1 tsp. garlic powder
- ¼ cup nutritional yeast
- 1 package of corn tortillas (will make up to 12)
- 1 cup black olives, chopped
- ½ cup cilantro (optional)
- Preheat oven to 350 Deg F.
- In a large sauce pan, with a little coconut oil on medium heat, add: squash, onions and apple. Saute for 3-5 minutes.
- Next, add in the beans and chilies and keep cooking until squash is nice and soft. Time will depend on how large you cut everything.
- While that cooks, in a large bowl add tomato sauce, Mexican seasoning, garlic powder and nutritional yeast. Mix well. Taste and add more seasoning if needed – we like adding some spice, but that’s optional.
- Next, remove cooked squash mixture from heat and add ½ of the tomato sauce – blend into the pot and stir together.
- In a large casserole dish, add a little sauce to the bottom, then one by one, heat the tortillas in a pan and stuff them with mixture (tortillas need to be warm of they will crack) and place them in dish. Repeat until all mixture is used up.
- Top with additional sauce and olives.
- Bake for 30 minutes.
- Serve with cilantro, guacamole and salsa. Store leftovers in the refrigerator and enjoy!