12 flour tortillas (I used Trader Joe's Chile and Onion)
2 cups enchilada sauce (or finely pureed salsa)
1 can black beans, drained
1 can roasted green chiles, drained
1-1/2 cups butternut squash puree
1/2 tube soyrizo
1/4 tsp each cumin, chipotle powder and chili powder
1 cup shredded aged cheddar cheese (I used Prairie Breeze)
1 cup frozen shredded hash browns
Preheat the oven to 400 degrees. Lightly oil two baking pans.
Douse the tortillas in enchilada sauce on both sides. Stack on a plate. Meanwhile, mix together the beans, chiles, squash, soyrizo, spices, cheese and hash browns.
Spoon 2-3 Tbsp of the squash mixture onto the bottom edge of a tortilla. Roll up and place in the pan. Repeat until you run out of tortillas.
Bake for 40 minutes and top with pico de gallo, if desired.
