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SUPPLEMENTS I USE:
https://amzn.to/2PyWU9G Vegan Vitamin B12
https://amzn.to/3di30Ub Vegan Omega-3 DHA/EPA Vitamins
https://amzn.to/3lXSOEh Vitamin D&K combo

USEFUL KITCHEN GEAR
What I am using in this video:
https://amzn.to/3sAS9Lq Scanpan 11inch skillet
https://amzn.to/3cxgDOY Glass cake pedestal/chip/punch bowl
https://amzn.to/3dyDImi Dalstrong 7" Cleaver knife
https://amzn.to/3siqPBg Dalstrong 10" Bread knife
https://amzn.to/3pKTxJ8 Uberchef Garlic press
https://amzn.to/2NRPTQE Personalized cutting board
https://amzn.to/3bwUD5G Cuisinart mini food processor
https://amzn.to/3ddBJDP XO Steel Salad Spinner
https://amzn.to/2ZnZAZf Vitamix blending bowls
https://amzn.to/3jRxm2s Wire mesh strainer
https://amzn.to/3pn7uN6 Pyrex Glass Bowls with lids
https://amzn.to/2LPPrS3 Le Creuset sauce pot with lid
https://amzn.to/3q15J8D Collapsible Colander over sink
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Enchilada Filling ingredients:
1 onion, diced
5-6 cloves garlic, minced
2 jalapeño, seeded and diced
2 1/2 - 3 cups peeled butternut squash small cube
15oz can diced tomatoes
7 oz can hatch chiles
1 cup red enchilada sauce from recipe below
15oz can black beans, rinsed and drain
1/4 cup water
1/4 cup cilantro chopped
1 tsp cumin
1/2 tsp chili powder
salt and pepper, to taste
12 medium corn tortillas oil free

Enchilada Sauce Ingredients
4 garlic cloves, minced
2 tbsp chipotle chilis in adobo sauce
14oz can tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium veggie broth
salt and fresh pepper to taste

Enchiladas Sauce and Filling instructions:
In a medium saucepan, add a tablespoon of water and sauté garlic. Add chipotle chiles, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Remove from heat until ready to use.

Preheat the oven to 400°F.
Place a few tablespoons of enchilada sauce on the bottom of a 13 X 9 baking dish.
Add a few tablespoons of broth to skillet or pan. Add onions, garlic, and jalapeños, cook 2-3 minutes until onions become translucent and garlic is fragrant.
Add cubed butternut squash, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
Place about 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
Top with remaining enchilada sauce and bake, covered with foil until hot, about 10 minutes. Top with, diced tomatoes and cilantro.

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MISC. DETAILS
Music: YouTube Audio Library
Filmed on: Canon EOS M50
Edited in: Final Cut Pro X

#thestarchsolution
#veganweightloss
#enchiladas

We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.