This post contains affiliate links. Please see our disclosure policy.

I’m super excited because I’ve got 3 very special valentines. Perhaps they aren’t what you’d expect — handsome young men with flowers, jewelry, and chocolate — but they are very important to me. My valentines will be the Planet, Animals, and Myself. Okay… and one handsome man 🙂

V-Day is all about love, romantic or otherwise, so Sweet Potato Soul is choosing to honor a different kind of valentine. I’m going to show you how you can give love to the planet, its animals, and your beautiful self too!

Today we’re starting with loving the planet. Monday, the animals, and next Thursday is going to be all about loving yourself. Since food is my most favorite way to show love, expect recipes and tips for eating a love-filled diet! You’ll be surprised by how easy it is to show your love, all year round.

As you know, the planet is in peril. The population is growing quickly, and greenhouse gas emissions of developing countries are expected to dwarf ours. All the while, we’re experiencing the shocking effects of climate change first hand. A third of all man-made greenhouse gas comes from animal agriculture, more than that of all transportation combined.

Then there’s the water issue. Did you know that 1,800 to 2,500 gallons of water go into producing 1 pound of beef? At about 10 times more than what’s used to produce a pound of tofu, is that sustainable? Factory farms also pollute the waterways around them, filling streams with drug-resistant, bacteria-laden excrement, and toxic chemicals.

With all of the landmass, water, and energy that go into raising animals for slaughter, we could be feeding millions of starving people, and building a healthier future for ourselves. You can call me a dreamer, but I call myself an optimist. Despite the bleak predictions, there is A LOT you and I can do to help make a difference.
How to love the planet & make a difference (it’s EASY!):

  • Eat vegan butternut squash enchiladas!
  • Commit to a plant-based diet.
  • Shine! Let everyone see your radiance, and good health. They’ll want to know your secret, and you’ll tell them it’s vegan enchiladas (and other yummy vegan dishes). Even if you inspire just one person, there’s no telling who they might inspire. We herbivores are creating a ripple effect of change for the planet. 

Mother Earth is in need of your love. Eat like you care!
5 from 1 vote

Butternut Squash Enchiladas

By: Jenné
This recipe is adapted from vegan chef Ayinde Howell's recipe in the New York Times. I often adapt the recipe to make it easier to prepare by removing the onions and garlic from the sauce, not blending it smooth. It's still delicious, but a few steps are avoided 🙂
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4


Enchilada filling

  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 jalapeño pepper, seeded and diced
  • ¼ cup water
  • 2 cups cubed butternut squash, sweet potato or zucchini
  • 1 can kidney beans, or any other bean
  • tbsp cumin
  • chili powder
  • 1 cup cilantro leaves, chopped
  • 1 tsp sea salt

For the sauce

  • 3 tbsp coconut or olive oil
  • 1 onion diced
  • 3 garlic cloves, minced
  • tablespoons ground cumin
  • tablespoons chili powder
  • 3 tbsp garbanzo flour or all-purpose flour, optional
  • 15 oz can of tomato sauce
  • 1 tsp sea salt
  • 8 small corn or flour tortillas



  • Heat your oil in a large skillet.
  • Add the onions, and cook until translucent.
  • Add the garlic jalepeño, water, and squash.
  • Stir well, and cover with a lid.
  • Cook for 15 minutes, until the squash is tender.
  • Add the beans, followed by the cumin and chili powder.
  • Stir well.
  • Add the cilantro, then season to taste with salt and spices.
  • [br]


  • Heat oil in a sauce pan over medium heat.
  • Add onions, garlic and jalapeños; cook until the onions are translucent.
  • Add cumin, chili powder, and flour, whisking until browned and thickened.
  • Stir in the tomato sauce, mixing well.
  • Reduce heat to low, and simmer for 15 minutes.
  • Remove sauce from heat, and pour into a large food processor or blender. Puree until smooth. Season with salt to taste.
  • [br]


  • Wrap the tortillas in some aluminum foil, and set in the oven to soften for 5 minutes.
  • While tortillas are softening, pour ½ - 1 cup of enchilada sauce onto the bottom of a baking dish.
  • Carefully remove the tortillas from the oven.
  • Fill a tortilla with the butternut squash filling, then roll tightly, careful not to break it.
  • Place fold side-down into the baking dish.
  • Repeat with the remaining tortillas and filling, placing each tortilla close to the other.
  • Once they’re all rolled, pour the remaining enchilada sauce onto the tortillas.
  • They should be completely smothered in sauce.
  • Bake for 20 minutes.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Soooo delicious! When I made the dish I immediately froze half of it for a meal later in the week. I had to unfreeze them for my meal the next day. Today I’m making a double batch, hopefully they will last longer. LOL.

    I noticed in the online recipe there’s a [br], is that for bell pepper?

    Thanks so much! You are one of my vegan inspirations!

  2. This recipe was very good. I noticed a couple of things missing and not clear: there is no oven temperature listed on the recipe (I used 375 but in the video you mentioned 350), on the filling the unit of measure is missing next to the chili powder (I assumed it was tablespoon), you did not say to drain and rinse the beans in the recipe which I assumed should be done, and there is no jalapeno listed on the ingredient list for the sauce but you have it in the directions for the sauce. I threw some of the jalapeno in from the filling one. I garnished them with some avocado slides.

  3. This recipe is to DIE FOR!!! I was pleasantly surprised by how much flavor and savory-ness this dish bring….im not strictly vegetarian either. I used brown rice tortillas instead and they still turned out pretty good. Really good, this will be one of my new go to recipes 🙂

    1. Awesome! I’m so happy to hear that. I love this recipe too. Enchiladas are one of my favorite comfort foods, and to have a healthy version makes them even better. I’ve made them with brown rice tortillas too. Works like a charm 🙂 Bon appetit!!