Vegan Enchiladas wrapped in Brussels Sprout Leaves with Tomato Sauce
We have brussels sprout plants growing in the garden. The little tiny baby brussels sprouts weren’t ready but the beautiful brussels sprout leaves were—the perfect size for a wrap and very tasty. (Don’t worry if you can’t find them, as collard greens can be substituted). It’s chilly and I was in the mood to make something warm and comforting. This savory enchilada dish was born. Adding chipotle spiked water to the black beans when blending lends a warming smoky and spicy note. Butternut squash, red onions and brown rice hits all the notes on your tastebuds. Top it with tomato sauce and you’re going to want to say, “I ate the whole enchilada”!
Preheat the oven to 400℉