Enchiladas are a family favorite at our house. These roasted butternut squash enchiladas are perfect for Fall. They are not only packed with flavor, but fiber too.
Ingredients:
- 2 cups butternut squash cut in cubes- you can purchase this pre-cut at some some grocery stores. I used 1 large squash.
- 1 red onion sliced
- 2 poblano peppers deseeded & diced
- 1 Tbsp olive oil
- ½ Tbsp dried oregano
- 1 tsp smoked paprika
- Salt & pepper to taste
- 3 Tbsp butter – I replace this with Smart Balance spread.
- 3 Tbsp flour- I used Almond flour to make the dish gluten free.
- 1.5 cups green enchilada sauce- I purchase it canned.
- 1 cup vegetable or chicken broth.
- 8 oz vegan cream cheese
- 1 4-oz can green chiles
- 1 15-oz can black beans drained & rinsed
- 1 4-oz can diced jalapeños
- ½ cup frozen corn
- 18 corn tortillas
- Cilantro &/or avocado for topping
Directions:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Add squash, poblano & red onion to the baking sheet. Drizzle with olive oil, oregano, paprika & salt & pepper. Toss to coat evenly. Place in the oven for 20 minutes- flip halfway.
- For the creamy sauce – Melt butter/Smart Balance spread in a pan over medium heat. Add flour to the pan, whisk until smooth & bubbly. Add 1 cup of enchilada sauce & broth to the pan & stir to combine. Add vegan cream cheese & green chiles. Whisk until smooth. Remove from heat & set aside. This makes about 3.5 cups of sauce
- To make the filling, add the roasted veggies, black beans, diced jalapeños, corn & remaining ½ cup of enchilada sauce to a bowl. Lower oven heat to 350 degrees.
- To assemble, pour 1 cup of sauce in the bottom of the baking dish, followed by 6 tortillas & ½ of the vegetable/bean mixture. Repeat this layer, starting with 1 cup of sauce. Finally, pour ½ of the remaining sauce, followed by the last 6 tortillas & then the remaining sauce. Place the casserole in the oven, uncovered, for 20 minutes. Turn oven to broil & bake for an additional 3 minutes (or until top browns slightly). Remove from the oven & allow to cool for 10 minutes before cutting.
Top with cilantro &/or avocado, cut into 8 pieces. Enjoy!
Adapted from The Savory Vegan.
