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BUTTERNUT + GREEN CHILE ENCHILADAS // Serves 4
Ingredients
- 1 large butternut squash
- 2 tsp. extra virgin olive oil or coconut oil
- 1 tsp. chili powder 1/2 tsp. smoked paprika
- 1/2 tsp. sea salt
- 5-6 ounces soft goat cheese, divided
- milk or broth as needed to thin
- 1 1/2 cups/ 15 oz. can cooked black beans, drained
- 1/2 cup/ 4oz. can mild, fire roasted green chiles
- 8 corn tortillas
- 12 oz. green salsa or enchilada sauce*
- // cilantro topping //
- 1 small bunch cilantro
- 2 green onions, thinly sliced
- 1/3 cup pomegranate seeds
- juice of one lime
- pinch of salt
- 1 avocado, diced
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