Given my distaste for tomatoes, peppers, and all things spicy, I had never had enchiladas (let alone butternut squash enchiladas) until I made them myself. I know I have said this before, but my interest in cooking really arose from a need to modify all dishes to my own preferences. Even though I have always loved Mexican food, hating tomatoes, peppers and spicy food really limits what I am willing to try at restaurants. And while I am well aware that the tomatoes and peppers are totally on me, I have to say that the spicy issue is really out of my control. Everything is spicy to me and sets my mouth on fire so its just too unpleasant to eat spicy food. Anyways, for anyone who is looking for a tomato-free, pepper-free, mild enchilada, this recipe for butternut squash enchiladas has your name on it. And for everyone else, this recipe is really good enough to love anyways!!
Butternut Squash Enchiladas
the perfect vegetarian enchiladas served with a homemade mild enchilada sauce
Ingredients
For the enchilada sauce
- 2 tbsp avocado oil
- 2 tbsp AP flour
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 cups low sodium vegetable broth
For the enchiladas
- 1 lb butternut squash cubed
- 1 cup black beans
- 1/2 red onion
- 3-4 mushrooms
- 8 10'' flour tortillas
- 1 cup shredded mexican cheese
To serve
- pickled onions
- avocado
- cilantro yogurt sauce
Instructions
For the enchilada sauce
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In a medium sauce pan, on low heat, add the avocado oil and flour and make a small roux.
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Add all the spices and stir the roux together.
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Add the vegetable broth and stir together until you get a somewhat thick consistency.
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Add salt and pepper and additional seasonings to taste.
For the enchilada sauce
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If you have not already roasted the squash, cut and roast the squash at 425 for 45 minutes.
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Clean and slice the mushrooms and finely chop the red onion.
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Add the mushrooms and onion to a skillet. Cook for 5 minutes and then add the black beans and butternut squash. Cook for another 5-8 minutes.
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Preheat the oven to 350.
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In a large baking dish (9×13) add the enchilada sauce to the bottom.
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To assemble the enchiladas, add 2 spoonfuls of the veggie and bean mix with a little bit of cheese to a tortilla. Roll the tortilla and place it seam side down in the baking dish.
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Repeat with the 7 more tortillas.
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Add the rest of the enchilada sauce on top of the tortillas and sprinkle with the rest of the cheese.
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Bake in the oven for 40 minutes
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Serve with avocado, pickled onions, and cilantro yogurt sauce.
Meal Prep Tips
- Follow February’s meal plan for more tips!
- This recipe is designed to be cooked on Monday night for dinner and then reheated and served again on Wednesday
- If you are following the meal plan, you can prep all the butternut squash ahead of time, this will save you at least 45 minutes the night you are making these.
Substitutions
- Gluten-free: Try subbing with your favorite gluten-free tortilla
- Dairy-free: You can take out the cheese and yogurt sauce, however, the cheese does help keep the enchiladas together.
- If you want to save some time, you can also use your own enchilada sauce but I really love mine!
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