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 Time30 minutesmins
Cook Time20 minutesmins
Servings: 4
Author: Jenné
Ingredients
Enchilada filling
1oniondiced
2clovesof garlicminced
1jalapeño pepperseeded and diced
¼cupwater
2cupscubed butternut squashsweet potato or zucchini
1can kidney beansor any other bean
1½tbspcumin
1½chili powder
1cupcilantro leaveschopped
1tspsea salt
For the sauce
3tbspcoconut or olive oil
1onion diced
3garlic clovesminced
1½tablespoonsground cumin
1½tablespoonschili powder
3tbspgarbanzo flour or all-purpose flouroptional
15ozcan of tomato sauce
1tspsea salt
8small corn or flour tortillas
Instructions
Filling
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.
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Sauce
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.
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Assembly
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.