Ingredients

• 1

  box
  Organic Cilantro Lime Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 6
  gluten-free tortillas, soft taco-sized
• 4

  cups
  Monterey Jack cheese, 1 cup reserved
• 3

  cups
  butternut squash, cubed
• 2

  cups
  manzano peppers, whole or yellow bell peppers, whole
• 2

  cups
  vegetable stock
• 15

  oz
  black beans, canned
• 7

  oz
  green chiles, diced, canned
• 1

  cups
  onion, diced
• 9
  garlic cloves, whole
• 2

  tsp
  avocado oil
• 2

  tsp
  olive oil
• 1

  tsp
  oregano, dried
• Sea salt, to taste
• Cotija, for garnish
• Cilantro, chopped, for garnish
• Green onions, sliced, for garnish
• Radish, sliced, for garnish (optional)

Instructions

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!