Ingredients
Sauce:
8 dried Anaheim California chilies or New Mexican dried chilies
2 cups water
¼ cup buckwheat cereal
1 tbsp. dark chocolate
Dash of cinnamon, salt and ground chili pepper to taste
Wash chilies and tear of the tops. Place them and everything else
for the sauce in a blender and puree until smooth. Strain and remove
seeds.
Filling:
1 cup cooked and pureed butter nut squash
1 cup grated dairy free mozzarella cheese
6 scallions, minced
Mix everything for the filling and set a side.
Directions
Preheat oven to F350.
Soften 6 corn tortillas one at the time in hot oil. Dip the tortilla in
the enchilada sauce and then add filling. Roll up and place in fold side
down in a baking dish. Repeat until all tortillas have been filled and
stacked in baking dish. Sprinkle some cheese over in an even layer. Bake
for 15 -20 minutes until the enchiladas are slightly crispy and cheese
has melted. Serve with rice, beans, guacamole and a leafy salad.
Source: http://green-mom.com/topics/recipes/butternut-squash-enchiladas.html
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