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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 printer icon on your browser - you'll get just 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
- 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
Comments Or Questions About This Recipe:
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