Stuffed Brussels Sprout Enchiladas




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When I was harvesting veggies in the garden, I was checking on the brussels sprouts plants.  The little tiny baby brussels sprouts weren’t ready but there were some beautiful brussels sprouts leaves…the perfect size for a wrap.  It’s chilly in Santa Monica so I decided I wanted to make something warm and comforting, so we came up with this savory enchilada dish. I added chipotle water in with the black beans when blending them, lending such a nice smoky, spicy note to the spread.  Butternut squash and red onions get the royal treatment with tart and smoky seasonings, and brown rice adds such a nice texture. Topped with tomato sauce and you can honestly say, you ate the “whole enchilada”! 


For the Tomato Sauce:

  • 1 sweet onion, finely diced
  • 2 garlic cloves, minced
  • ¼ tsp cumin powder
  • ¼ tsp. Chili powder
  • 1 box Pomi Tomatoes
  • 2 TB tomato paste
  • 1 TB maple syrup
  • 2 TB unsweetened Oat Milk

For the Enchilada:

  • 1 small butternut squash, peeled, seeded and julienned
  • ½ tsp. Chipotle powder
  • ½ tsp. Garlic powder
  • 1-2 limes, juiced  (divided)
  • 1 red onion, peeled and thinly sliced
  • 1 can no salt Black Beans
  • 1 dried chipotle pepper (+ 1 cup boiling hot water)
  • ½ cup cooked brown rice
  • 4-6 large brussels sprout leaves, or small collard green leaves


Make the Tomato Sauce:

1- Dry saute the onion:   Heat a heavy bottomed 3-quart saucepan over medium heat for 1 minute.  Add diced onion, turn the heat down to low and stir the onion for about 1 minute.  Cover the pan and let the onion steam and release its oils and juices. Lift cover and add garlic, stirring to combine.  Cover once again and cook for 1 minute or until onion is translucent. 

2- Lift cover and stir in the diced tomatoes, cumin powder and chili powder, maple syrup, tomato paste and oat milk.  Raise the heat to medium high and bring the tomato sauce to a simmer. Cook for 10 minutes. Add in map

3- Remove from heat and reserve the sauce.

Make the Butternut Squash and Red Onions:

Preheat the oven to 400℉

1- For the Butternut Squash:  Season with ½ TB lime juice, ¼ tsp. Chipotle powder and ¼ tsp garlic powder.  Mix to combine and place on parchment lined sheet-pan. Place in preheated oven and cook until tender, about 25-30 minutes.  Check after 20 minutes.

2- For the sliced Red Onions: Season with ½ TB lime juice, ¼ tsp. Chipotle powder and ¼ tsp. Garlic powder  Add to butternut squash the last 15 minutes of cooking.  

3- Remove from oven and reserve…keep the oven on

4- For the Black Bean spread:  Rinse black beans with water.  Place in the container of a high speed blender.  In the meantime, make chipotle water: place chipotle in a glass bowl or measuring cup. Bring 1 cup of water to a boil. Pour over the chipotle.  Soak for 10 minutes. Once the water has cooled, squeeze the chipotle in the water to release the flavor, then strain the water through a fine sieve, discarding the pepper and reserving the water.   Pour ½ cup Chipotle water in with the beans, add 1-2 TB lime juice and blend until smooth.

Make the Enchilada:

1- On each of the 4-6 leaves, spread the black bean mixture, add a few slices of red onion and butternut squash and top with a TB of cooked brown rice.

2- Roll the prepared leaves like an enchilada and place, seam side down, in a baking dish.  Spoon tomato sauce on top and place in the oven.  

3- Cook for 20 minutes and serve.

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