Winter Squash Enchiladas
Perfect Vegan Winter Vegetable Recipe with Abundant Squash
Recipe courtesy Jill Nussinow, MS, RD, The Veggie Queen - Vegetables Get The Royal Treatment'
'I recently began making enchiladas at my son's request, and I have developed some terrific seasonal stuffing recipes. This vegetarian enchilada recipe is perfect for winter with abundant squash.
Enchilada sauce tastes fine canned; it's hardly worth the effort making it.' - Jill Nussinow, The Veggie Queen
Total prep & cook time: 60 min
4 -6 Servings
Nutrition Data, 226g Serving: 195 cal, 31g carb, 5g fat, 887mg sodium, 5g fiber, 9g protein, 9g Sugars, low Cholesterol, Saturated Fat. good source Dietary Fiber, Vit. C, Calcium, Manganese, Vit. A. Estimated glycemic load 13
- 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
- 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
- Preheat oven to 375 degrees F.
- 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
Jill Nussinow's ingredients call for corn tortillas, which are traditional and work best for enchiladas. The ones I bought were on the small side, and a larger size (6 or 7 inches) would hold more filling if you can find them.
Cut the squash in 1/2 inch dice and the tofu in smaller dice so the squash cooks quite soft. That will make the filling easier to handle when stuffing the tortillas.
For best results, sprinkle shredded cheese on top of the filling before rolling up the tortilla, and also on top of the dish of rolled tortillas - rather than adding to the mixture in the pan.
I recommend baking the enchiladas for 10 minutes covered with foil, then uncovered for 10 minutes, so they don't dry out too much in the oven.
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