With so many available substitutes these days, it’s relatively easy to make any recipe vegan! This enchilada recipe was pretty much vegan when someone sent it to me, so with a few minor adjustments, it was ready to go!
While there’s no processed meat substitute and obviously no meat, these are so full of flavor that you really don’t miss it. Another great thing about this recipe: it can be adjusted to be gluten free, oil free, whole foods plant based, etc! The jalapeno gives it quite a kick, so if you’re sensitive to spice, consider omitting it or adding less.
1 jar premade enchilada sauce
1 teaspoon olive oil
2 and 1/2 cups butternut squash, diced
1 small white onion, diced
3 cloves garlic, minced
1 jalapeno, diced
1 can of Rotel with green chilies
2 cans black beans, rinsed and drained
1 teaspoon cumin
1/2 teaspoon chil powder
1/3 cup water
Saly and pepper to taste
Tortillas of your choice
Vegan shredded cheddar cheese
1 cup chopped green onion (optional, for garnish)
Vegan sour cream (optional)
Preheat oven to 400F
Line a baking dish with about 1/4 cup enchilada sauce. (Just enough to coat the bottom.)
Heat oil in a large skillet. Add onion, garlic, and jalapeno and cook for about 4 minutes.
Add butternut squash, Rotel, black beans, water, chili powder, salt, and pepper.
Cover skillet and cook over medium heat until squash is tender, about 30-35 minutes. Stir occasionally.
Place a heaping spoonful into the center of a tortilla and carefully roll it. Gently place in baking dish with the “seam” side down. Repeat for the remainder of filling.
How much you put in each tortilla will determine your servings, but I usually get at least 8-10 enchiladas. Top with more enchilada sauce, cheese, and green onion.
Cover with foil and bake for about 10 minutes, or until your vegan cheese has melted a bit. Vegan cheese can be tricky sometimes. If it’s not melting to your liking, try venting the corner. The key to melting vegan cheese is steam!
Let cool a few minutes and serve with vegan sour cream, if desired!