Quick Vegan Enchiladas
1 large butternut squash, cubed
1 tablespoon olive oil
2 tablespoons tomato paste
½ teaspoon turmeric powder
3 medium cloves garlic, minced
1 tablespoon taco seasoning
¾ teaspoon salt
1 lemon, zest and juice
8 corn tortillas (6-inch), warmed and pliable
1 15-ounce can black beans, drained and rinsed
2-3 sweet peppers, cut into strips
⅓ cup tahini
1 cup chopped cilantro leaves
Favorite salsa for serving
Preheat oven to 425F. Lightly season butternut squash with olive oil and salt. Roast on a cookie sheet until soft, about 15 minutes. In a blender, or food processor, combine the olive oil, tomato paste, roasted squash, turmeric, half the minced garlic, taco seasoning, salt, zest of lemon and 1 ½ cups of water. Blend until smooth. Sauce will seem liquidy but will thicken as it cooks. Ladle about a cup of this sauce into the bottom of a 9 x 13 inch baking dish.
Lay the tortillas on a work surface and divide the black beans and pepper strips evenly between tortillas. Roll up tortillas and place seam side down in baking dish.
Pour the remaining sauce on top of the tortillas, and bake for 30-35 minutes or until sauce has thickened and is bubbling.
While enchiladas are baking, whisk tahini with ¼ cup warm water in a small bowl. Add remaining garlic, a sprinkle of salt and a generous squeeze of lemon juice.
Top hot enchiladas with tahini drizzle and fresh cilantro and serve.