Right now I am loving this combination of black beans, sweet potatoes and kale in my enchiladas. They’re filling without being over the top and the thick, silky smooth enchilada sauce makes them feel just a bit decadent. Or maybe that’s the cheese. Either way, these taste good and are good for you!
Enchilada sauce is normally red or green, using tomatoes or tomatillos, but I stumbled across this acorn squash recipe and fell in love. It’s flavor is definitely different than what I’m used to but the change is certainly welcome and another way to sneak veggies into the dish. Acorn squash is subtly sweet but the recipe calls for jalepenos and apple cider vinegar to round it out.