I love trying different versions of the traditional enchilada. In these vegan enchiladas, we get some extra protein punch from the pepitas in the sauce. I had some vegan “queso” that I was experimenting with so I was able to make this completely vegan, but you are certainly not limited to that. A good queso añejo would also go well. The grilled tomato was intended to add color to make the picture better, but it turned out being a nice acidic component that brightened up every other bite or so. Butternut squash loves being seasoned with cumin and chile, so this just came together quite naturally.
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butternut squash enchiladas with roasted tomatillo-pepita sauce
For the sauce 6 tomatillos, husks removed, cut into quarters 1/2 medium onion, cut into chunks 1 jalapeño, seeds removed, cut into large pieces (if you like it less spicy try half a jalapeño) 4 garlic cloves, cut into quarters 2 tsp. cumin seeds 1 tsp. kosher or sea salt 1/2 cup loosely chopped cilantro 1/2 cup raw pepitas 1/4 cup water 1/2 lime, juiced 1-2 tbsp. nutritional yeast (optional, for flavor enhancement)
For the Enchiladas: 12 ounces peeled and cut butternut squash pieces (about one large squash, or get them already cut up in bags) 1/2 medium onion (use the other half from the sauce), sliced thin 1 tsp. chile powder 1/2 tsp. ground cumin 2 cups baby spinach, loosely cut up 1 tbsp. coconut oil Splash of almond milk 8 of you favorite tortillas (I used a stone ground yellow corn tortilla with just a few ingredients) Fresh lime and grilled tomatoes for garnish Vegan queso or other queso fresco for topping First get the sauce started by roasting the tomatillos, onion, garlic, jalapeño, and cumin seeds. Roast in the oven at 400° F in a baking dish for 20-30 minutes, or until everything is tender and simmering. While that is roasting, do the enchilada filling. Steam or roast the butternut squash pieces until they become tender. Heat your coconut oil in a sauté pan and toast the chile powder and cumin for just a minute until they become aromatic. Add the onions and sauté until tender, then add the butternut squash. Cook until the squash starts to break down and mix up well with the other ingredients, about 10 minutes. Add a splash of almond milk, just to moisten it and give it a good filling consistency.
Continue cooking until any excess almond milk has evaporated. Turn off the heat, and then stir in the spinach until it becomes wilted and mixed in. When the tomatillo mixture is ready, put in the blender, along with the remaining ingredients, and blend until it takes on a smooth consistency. Set aside until you are ready to use it. The jalapeños will mellow out and blend in over time. To build your enchiladas, lower the oven temperature to 350° F. Heat the tortillas on a griddle or teflon pan so that they are pliable and able to roll around the filling without cracking or breaking. Divide the filling evenly between your tortillas. I got six but you could probably stretch it and get eight. Place the enchiladas in a baking dish, cover with foil, and bake for about 20 minutes, just until they are warmed through. Top with the tomatillo sauce, sprinkle some cheese on top, and serve. NOTE: You may also bake the enchiladas in the tomatillo sauce if you like them more gooey and baked into the sauce.
butternut squash enchiladas with roasted tomatillo-pepita sauce
Ingredients
- For the sauce:
- 6 tomatillos husks removed, cut into quarters
- 1/2 medium onion cut into chunks
- 1 jalapeño seeds removed, cut into large pieces (if you like it less spicy try half a jalapeño)
- 4 cloves garlic cut into quarters
- 2 tsp. cumin seeds
- 1 tsp. kosher or sea salt
- 1/2 cup Cilantro loosely chopped
- 1/2 cup raw pepitas
- 1/4 cup water
- 1/2 lime juiced
- 1-2 tbsp. nutritional yeast (optional for flavor enhancement)
- For the Enchiladas:
- 12 ounces peeled and cut butternut squash pieces (about one large squash or get them already cut up in bags)
- 1/2 medium onion sliced thin, use the other half from the sauce
- 1 tsp. chile powder
- 1/2 tsp. ground cumin
- 2 cups Baby Spinach loosely cut up
- 1 tbsp. coconut oil
- Splash of almond milk
- 8 of you favorite tortillas I used a stone ground yellow corn tortilla with just a few ingredients
- Fresh lime and grilled tomatoes for garnish
- Vegan queso or other queso fresco for topping
Instructions
- First get the sauce: start by roasting the tomatillos, onion, garlic, jalapeño, and cumin seeds. Roast in the oven at 400° F in a baking dish for 20-30 minutes, or until everything is tender and simmering.
- While that is roasting, do the enchilada filling. Steam or roast the butternut squash pieces until they become tender. Heat your coconut oil in a sauté pan and toast the chile powder and cumin for just a minute until they become aromatic. Add the onions and sauté until tender, then add the butternut squash. Cook until the squash starts to break down and mix up well with the other ingredients, about 10 minutes. Add a splash of almond milk, just to moisten it and give it a good filling consistency. Continue cooking until any excess almond milk has evaporated. Turn off the heat, and then stir in the spinach until it becomes wilted and mixed in.
- When the tomatillo mixture is ready, put in the blender, along with the remaining ingredients, and blend until it takes on a smooth consistency. Set aside until you are ready to use it. The jalapeños will mellow out and blend in over time.
- To build your enchiladas, lower the oven temperature to 350° F. Heat the tortillas on a griddle or teflon pan so that they are pliable and able to roll around the filling without cracking or breaking. Divide the filling evenly between your tortillas. I got six but you could probably stretch it and get eight. Place the enchiladas in a baking dish, cover with foil, and bake for about 20 minutes, just until they are warmed through. Top with the tomatillo sauce, sprinkle some cheese on top, and serve.
- NOTE: You may also bake the enchiladas in the tomatillo sauce if you like them more gooey and baked into the sauce.