Kale & Butternut Squash Enchiladas

Butternut squash. Kale. A marriage made in heaven. These are two wonderful, seasonal, nutritious foods. Throw them in a Mexican themed dish and you've got yourself a Royal Wedding...watch out Kate and Charles. The enchiladas are sweet, savory, spicy...simply perfect. Pair them with a crisp, lime-y cabbage salad for a perfect compliment.

These enchiladas are packed with more nutrients than you have fingers and toes. Here's a brief list:

Kale: chock full of vitamins a, c, & k, calcium, iron
Butternut Squash: vitamins a & c, fiber
Black Beans: iron, protein, fiber, folate
Cilantro: fiber, iron, magnesium
Jalapeno: vitamins c & a, folate
Garlic: manganese, vitamin c, vitamin B6
Chia Seeds: fiber, protein, calcium, omega-3
Red Onion: vitamin c, chromium
Corn Tortillas: vitamin b1, folate, fiber
Cheese: calcium, vitamin a, phosphorus
Avocado: vitamin k, fiber, potassium

....Who knew healthy food could taste so good?




Kale and Butternut Squash Enchiladas
with tangy cabbage slaw

Ingredients for Enchiladas
-1 c butternut squash, cubed small
-1 c kale, finely chopped
-1 c black beans (if using canned, rinse)
-1/4 c red onion, diced
-2 garlic cloves, chopped
-1 jalapeno, diced
-2 tbsp + 1 tbsp fresh cilantro
-1/4 c green onions
-1 tbsp chia seeds
-1/2 tsp cumin
-1/2 tsp ancho chili powder
-2 tbsp lime juice
-1/2 c 2% cheddar jack shredded cheese
-1 can green chili enchilada sauce
-diced avocado, for garnish
-olive oil
-cracked pepper/sea salt


Ingredients for Corn Tortillas
or use premade ones
-2 c corn masa
-2 c water
-1 tsp lime juice
-1 tsp sea salt

Ingredients for Cabbage Slaw
-2 c red cabbage
-2-3 tbsp lime juice
-2 tbsp cilantro
-2 tbsp green onions
-1 tsp tahini
-sea salt
combine all ingredients and serve


Directions

Peel and chop butternut squash into small cubes
Toss with cracked black pepper, sea salt, 1 tbsp olive oil
Bake in oven at 400F for 30-40 min, or until soft





















Combine 2 c corn masa with 2 c water, lime juice, & sea salt
Divide dough into 8 balls
Flatten dough balls with a tortilla press
Cook for 30 sec-1 min on each side in a cast iron pan over medium heat









































Chop kale, onion, garlic, jalapeno, and cilantro






















Over medium heat, sautee onion and jalapeno with 1 tbsp olive oil, until onions are soft






















Add kale and garlic, and cook for 1-2 min






















Add butternut squash, beans, chia seeds, cumin, chili powder, cilantro, and lime juice
Cook for 1-2 min
How pretty!






















In a pan, add enough sauce to cover the bottom
Add 1/4 c filling to a tortilla shell, roll, and place in pan
Do this with the rest of the tortillas









































Add cheese and rest of sauce to enchiladas
Bake in oven at 350 for 15-20 min






















Add avocado, cilantro, and green onions as a garnish
Serve with the cabbage slaw as a refreshing compliment!


Enjoy this beautiful marriage of flavors, my friends.
Healthy food can be delicious.
Gluten-free food can be delicious.