Butternut Squash and Black Bean Enchiladas

Preheat the oven to 400 degrees. On a baking sheet, toss the butternut squash in 2 tbsp of oil and season with salt and pepper. Roast until tender and slightly caramelized, about 23-25 minutes. Once butternut is done cooking, leave oven on.

In a blender combine the diced tomatoes, garlic, chipotle pepper and 4 tsp of water and puree on high until smooth. Season with salt and pepper.

Rinse lime and halve. Juice half of the lime in a bowl and mix with vegan sour cream. Cut remaining lime into wedges and set aside.

Rinse and dry scallion. Thinly slice scallion and place in a medium bowl. Drain and rinse the black beans and add to the bowl. Lastly, add the roasted butternut squash to the bowl and mix to combine. Season with salt and pepper.

In an 8x8 baking dish, spread ¼ cup of the salsa roja on the bottom of the dish. Assemble the corn tortillas with about a ½ a cup of filling and 1 tbsp of the salsa roja. Roll each tortilla and place seam side down in the baking dish. Top enchiladas with remaining salsa and cover with foil. Bake for 15 minutes.

Rinse and dry jalapeno and thinly slice. Top enchiladas with sliced jalapeno. Divide enchiladas between two plates, and serve with lime crema and lime wedges. Ole!