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) Salsa Guacamole
2. 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.
3. 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.
4. Next, remove cooked squash mixture from heat and add ½ of the tomato sauce – blend into the pot and stir together.
5. 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.
6. Serve with cilantro, guacamole and salsa. Store leftovers in the refrigerator and enjoy!