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Vegan Recipe: Winter Squash Enchiladas

Enchilada Recipe: Perfect For Winter With Abundance of Squash

Courtesy Jill Nussinow, MS, RD, Veggie Queen, from her cookbook, 'The Veggie Queen - Vegetables Get The Royal Treatment'

'I only recently began making enchiladas at my son's request. Since then I have developed a number of terrific seasonal stuffing recipes for enchiladas. This one is perfect for winter with the abundance of squash.

Enchilada sauce is something that tastes fine canned; it's hardly worth the effort making it.' - Jill Nussinow, The Veggie Queen

4 - 6 servings:

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

1 pkg of 12 corn tortillas, yellow or white
28 oz can enchilada sauce
1 Tbsp canola oil
1 medium onion, diced
1 red Anaheim or other medium-hot pepper, seeded and diced
2 cloves garlic, minced to equal 1 Tbsp
8 oz firm tofu, diced small

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2 lb kabocha, delicata or butternut squash, peeled and cut into 1/2 - 1 inch dice
1 Tbsp Gr. cumin
1 chipotle pepper, rehydrated, seeded and diced
1/2 cup fresh or frozen, thawed corn
1 tsp salt
2 - 3 Tbsp chopped fresh cilantro
Optional: 1/4 - 1/2 cup grated Parmesan or soy cheese
Optional: Tofu sour cream for garnish

Directions:

Spray a large glass baking dish with cooking spray or oil
Add oil to a large skillet over medium heat
Add onion & and sauté for 5 minutes
Add the garlic, tofu, squash, cumin amp; chipotle pepper. Cook for 5 minutes, stirring occasionally
Cover the skillet and let cook for 5 more minutes. Stir to turn bottome to top
Add corn and cover again
Continue the stirring & covering process until the squash is cooked through, in 15 to 20 minutes
Add salt to taste
Let cool a bit, then add the cilantro & cheese
While the squash is cooking, heat a nonstick skillet over medium high heat. Spray with cooking spray or lightly coat with oil
Add the tortillas, one at a time, flipping from one side to another after 15 seconds
As you remove each tortilla, dip it in enchilada sauce. Fill with 1/4 to 1/3 cup filling and roll. Place seam side down in the baking sheet
Lightly drizzle the enchilada sauce over the entire dish
Cover and bake for 20 minutes, or until heated through
If desired, garnish with tofu sour cream, and sprinkle with more cilantro