Looking for a hearty, healthy meal the whole family will enjoy? The 3 Sisters Enchiladas, adapted from the Chef Ann Foundation's school food service recipe, celebrate the traditional trio of squash, beans and corn, known as the "Three Sisters." For generations, these crops have been grown together by Indigenous communities because they complement one another both in the garden and on the plate.

Packed with fiber, plant-based protein and colorful vegetables, this comforting vegetarian dish is a delicious way to enjoy wholesome ingredients while introducing more meatless meals into your weekly routine. Originally developed for school food service, this recipe is a great example of what's possible for today's school lunch, showing that nutritious, scratch-made meals can be both kid-friendly and full of flavor. It has been scaled for six household servings, making it easy to prepare at home.

Want to learn more from Chef Ann? Join Sullivan 180 on Thursday, August 20, for An Evening with Chef Ann Cooper, “The Renegade Lunch Lady,” at the Michael Ritchie Big Barn at The Center for Discovery. This free community event will explore how scratch cooking can transform school meals, support healthier students and strengthen communities. Registration is free at Sullivan180.org.

Yields: 6 Servings

Ingredients:
•2 lb. 2⅔ oz. butternut squash, peeled, seeded and cubed
•4 oz. yellow onion, diced
•⅓ oz. fresh cilantro, chopped
•½ oz. garlic, minced
•11 oz. low-sodium black beans, drained and rinsed
•⅓ oz. olive-canola oil blend (or olive oil)
•⅛ oz. kosher salt
•Pinch black pepper
•9½ oz. canned crushed tomatillos
•¼ oz. chipotle peppers in adobo, minced
•¼ oz. diced green chilies
•2⅓ oz. frozen corn
•12 (6-inch) corn tortillas
•5⅓ oz. shredded cheddar cheese

Directions:
1.Preheat oven to 375°F.
2.Toss butternut squash with oil, salt and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender.
3.Reduce oven temperature to 350°F.
4.Prepare the salsa by combining crushed tomatillos, chipotle peppers, onion and garlic.
5.In a large bowl, mix together the roasted squash, black beans, corn and green chilies.
6.In a greased baking dish, spread a layer of tomatillo salsa on the bottom. Layer tortillas, half of the vegetable mixture and more salsa. Repeat with another layer of tortillas, remaining vegetables and salsa. Finish with a final layer of tortillas, the remaining salsa and shredded cheese.
7.Cover with parchment paper and foil and bake for 45 minutes.
8.Remove the foil and parchment and bake for an additional 15 minutes, until the cheese is bubbly and lightly browned.
9.Let stand for 5–10 minutes before cutting and serving.