Ingredients
- 4 cups butternut squash, peeled, seeded, and cut into bite-sized pieces
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons neutral oil (vegetable, canola, or grapeseed)
- Salt and black pepper, to taste
- 10 ounces green enchilada sauce (salsa verde)
- 8 corn tortillas
- 1 cup vegan cheese shreds (optional)
- 1/4 cup red onion, finely chopped
- A handful of cilantro, chopped
- Optional toppings: more red onion, cilantro, radish, hot sauce, and lime wedges
Instructions
- Preheat oven to 400°F (204°C).
- In a bowl, toss butternut squash with cumin, coriander, oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes or until caramelized and tender.
- Spread a few tablespoons of enchilada sauce on the bottom of an 8x8-inch baking dish.
- Place 1/8 of the roasted squash on each tortilla. Top with a teaspoon of enchilada sauce, some chopped red onion, and cilantro. Roll up and place seam-side down in the baking dish.
- Repeat with remaining tortillas. Pour the rest of the enchilada sauce over the top and smooth it out with a spoon.
- Top with vegan cheese if using. Bake for 20 minutes.
- Remove from oven and let cool for 5–10 minutes before serving. Garnish with additional toppings if desired.
Notes
- Use pre-chopped squash and onion to save time.
- Always place tortillas seam-side down to prevent unrolling during baking.
- Microwave the squash for 2–3 minutes to soften for easier chopping.
- Serve with lime wedges, radishes, and hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 enchilada
- Calories: 158
- Sugar: 4g
- Sodium: 462mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.01g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
