The secret to an authentic Mexican enchilada is in the sauce. Kids can steam 5 medium organic tomatoes, ¼ cup organic yellow onion, 3 tbsp green bell pepper, 1 deseeded and deveined jalapeno pepper, and 1 garlic clove. Remove the tomato skins and put all the veggies in the blender with ½ tsp sea salt, ¼ tsp cumin and a sprig of fresh oregano and mix until smooth. Pour the sauce in a frying pan with 1 tbsp organic extra virgin olive oil, cover and simmer for 15 minutes, stirring frequently.
For the enchilada filling, kids can chop and steam 1 cup organic butternut squash. Kids can make black beans for the enchiladas with extras for another meal by soaking ½ cup organic black beans overnight. Cook the beans 45 minutes, strain the water, and pour the beans back into the pan with 1 can of strained organic diced tomatoes and ¼ tsp sea salt, simmer 15 minutes, and add tbsp fresh cilantro.
To make the enchiladas, kids need a package of 6 organic white corn tortillas. Kids can spoon a thin layer of enchilada sauce on the bottom of an 8”x 8” baking pan and preheat the oven to 350 degrees. In the simmering enchilada sauce, kids can use tongs to dip one tortilla at a time, flipping it to cover and soften both sides in the sauce. Still holding the tortilla with the tongs, place it in the baking dish. Spread 1 tbsp bean mixture and tbsp butternut squash on the edge, roll up the tortilla, and place it seam side down on the baking dish. Repeat with the remaining tortillas, arranging the rolled stuffed tortillas side by side. Spoon the remaining enchilada sauce evenly over the enchiladas. Bake for 20 minutes. Serve with rice and salad.