Enchiladas - A New Staple

Let's agree on something - enchiladas are the bomb. The filling is usually quick to make (not to mention you can make it whatever you want!), it gets rolled up in tortilla yuminess and then smothered in a red sauce that can be as spicy as your taste buds can handle. YUM-O.

Sweet potato & black bean enchiladas were a part of our vegan freezer exchange this past month, and both the hubby & I enjoyed them. After those were gone I wanted to make some of my own and was inspired by this recipe. Bonus that it uses a butternut squash (I totally had one sitting on my counter top!)

I think the recipe is a little complicated if you read it all at once. I also didn't make the enchilada sauce (used a can - eek! I know...) or cashew cream sauce (next time!). But if you roast the butternut squash ahead of time, this really comes together pretty quick.

Souce: Edible Perspective (see recipe link)

Ta-da!

So my challenge to you this week is to experiment in the kitchen a little - come up with a filling that you think would ROCK. Try out the cashew cream sauce (I guarantee you will be hooked). Take some time out this weekend and make a nice, hearty meal for your family!

I hope you all are staying warm. The snow here has had me in hibernation mode lately! I promise to try to be better about posting :)

♥ L