For the Roasted Squash
1 medium or 2 small red kabocha or butternut squash, peeled and seeded
2 tablespoons grapeseed oil (or other heat tolerant, neutral cooking oil such as canola)
1/2 teaspoon chipotle chili powder
1/2 teaspoon sea salt
For the Enchilada Sauce
2 tablespoons grapeseed oil, divided
1/2 red onion, minced (reserve other half for salad)
1/2 teaspoon sea salt
2 cloves garlic, smashed, peeled, and minced
1 28-ounce can Muir Glen Organic Fire Roasted Crushed Tomatoes
1 - 3 canned chipotle peppers in adobo sauce, plus 2 tablespoons sauce
1 cup vegetable or chicken broth
1 teaspoon ground cumin (fresh ground, if possible)
For the Filling
1 can pinto beans, drained and rinsed
sea salt
12 corn tortillas
8 ounces grated Monterrey Jack cheese
For the Salad (adapted from Sprouted Kitchen)[/b]
1/2 red onion (reserved from enchilada sauce), sliced
juice of 1 lime
sea salt
1 bunch cilantro, stems removed and chopped
2 handfuls arugula, chopped
1 avocado, cubed