Shrimp, Butternet Squash and Black Bean Enchiladas
Gluten, Soy & Dairy Free
Filling:
1 pound Prawns, tails removed and chopped (If you can't find fresh the frozen ones are wonderful too! Just thaw before hand)
1 cup Black Beans, drained
1 cup precooked Butternut Squash, chopped into 1/2" chunks
1/4 cup Red Onion, minced
2 cloves Garlic, pulverized then minced
1/4 cup fresh Lime Juice
1 ts Cumin
1 1/2 ts Kosher salt
1/4 cup chopped fresh Cilantro
1-2 ts Olive Oil for sauteing
Sauce:
1 Onion, chopped
2 cups Organic Veggy Broth
1 cup Chardonnay
1 ts Cumin
2 ts Ancho Chili Powder
2 ts Pasilla Chili Powder
2 cups canned diced Tomatoes, pureed
Kosher salt, to taste
2 ts Olive Oil
12 Corn Tortillas
2 Avocados
Olive Oil
White Long-Grained Rice, for serving.
Non-dairy Soy Free Cheese optional.
In a large saucepot, add olive oil and heat to medium, add chopped onion and cook until soft.
Add pureed tomatoes, chardonnay, veggy broth, spices and salt.
Bring to a boil, then reduce heat to low and simmer until reduced and begins to thicken
about 20-25 minutes.
Meanwhile, in another skillet, saute red onion and garlic first, wait until it gets nice and soft, then add remaining ingredients and cook on medium until the prawns get a nice red color and turn opaque. Turn off heat and let cool enough to handle.
Preheat oven to 350F.
In a 9x13" baking dish, spray first with non-stick spray (Pam is Gluten Free) then sit on the counter close to you. Pour about 1/2 cup of sauce in the bottom of pan then swirl around to distribute.
Next you want to grab the corn tortillas. And in another small skillet (about 8") pour about a cup of sauce in it and you are going to heat this to med-low and dip each tortilla into the warm sauce and when each one gets warm & soft, place on an empty dinner plate to assemble. Lay each tortilla flat one at a time, spoon warm filling directly down the middle then close both sides and place SEAM DOWN in the baking dish. Repeat until you fill the pan. You can usually work a couple down one side as well. Pour remaining sauce over the enchiladas.
Top with cheese (if you want) then bake for 25 minutes until bubbly and tortillas begin to brown. Cool 10 minutes before serving.
Serve 2 per person with white rice and a couple wedges of Avocado and a sprig of Cilantro.
Enjoy!!
Collette