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5 from 1 vote

Butternut Squash Enchiladas

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 minutes
Cook Time20 minutes
Servings: 4
Author: Jenné

Ingredients

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
  • 1½ tbsp cumin
  • 1½ 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
  • 1½ tablespoons ground cumin
  • 1½ 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

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.
  • They should be completely smothered in sauce.
  • Bake for 20 minutes.