• 1
  • 1 12
  • 6
    gluten-free tortillas, soft taco-sized
  • 4
    Monterey Jack cheese, 1 cup reserved
  • 3
    butternut squash, cubed
  • 2
    manzano peppers, whole or yellow bell peppers, whole
  • 2
    vegetable stock
  • 15
    black beans, canned
  • 7
    green chiles, diced, canned
  • 1
    onion, diced
  • 9
    garlic cloves, whole
  • 2
    avocado oil
  • 2
    olive oil
  • 1
    oregano, dried
  • Sea salt, to taste
  • Cotija, for garnish
  • Cilantro, chopped, for garnish
  • Green onions, sliced, for garnish
  • Radish, sliced, for garnish (optional)

Nutrition Facts

Serving Size: 1 Enchilada
Serves: 6
Amount Per Serving
Calories: 700
% Daily Value*
Total Fat: 30g 38%
Saturated Fat: 17g
Trans Fat: 0g
Cholesterol: 75mg 25%
Sodium: 1730mg 75%
Total Carbohydrate: 77g 28%
Dietary Fiber: 6g 21%
Sugars: 7g 14%
Protein: 32g 64%


  1. In a medium saucepan, combine 1 ½ cups water, rice, seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 20 minutes. Remove from heat. Fluff with a fork and set aside.
  2. Set oven for 425°F. Add butternut squash, manzano peppers, and garlic to a sheet pan. Drizzle with avocado oil and add sea salt to taste. Bake for 30-35 minutes. Remove from oven and discard any charred pepper skins and cores. Add all ingredients to a blender and puree with olive oil, adding vegetable stock until a sauce-like texture is achieved. Add 1 cup of sauce as the bottom layer of a 9” X 13” baking dish.
  3. To a medium sauté pan, add onions and oregano. Sauté for 10 minutes. Add green chiles and sauté for another 5 minutes. Set aside.
  4. On a cutting board, lay one tortilla flat. Add ¼ cup rice, ¼ beans, ¼ cup onion and chile mixture. Top with ¼ cup cheese, roll tortilla, and place into baking dish with the fold side down. Repeat 5 more times.
  5. Add sauce to the top of the enchiladas. Bake at 425°F for 25-30 minutes, uncovered. Top with 1 cup cheese and broil for 2 minutes.
  6. Remove from oven and garnish with cotija, cilantro, green onions, and radish as desired. Let cool for 10 minutes and enjoy!

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