Vegetarian Enchiladas {with Butternut Squash}
These easy Vegetarian Enchiladas with are packed with roasted vegetables and hearty beans. Simple to make and totally delicious!
Servings: 4 People
Ingredients
For the roasted vegetables:
- 1 kg Butternut squash See notes
- 1 Red onion Chopped into chunks
- 3 Peppers Chopped into chunks
- 2 tbsp Olive oil
- Salt and freshly ground black pepper
For the sauce:
- 1 kg Passata
- 1 tbsp Garlic Puree or peeled and crushed
- 2 tbsp Paprika Regular or smoked is fine
- 4 tsp Ground cumin
- 4 tsp Dried oregano
- 1 tsp Chilli flakes
- Salt and freshly ground black pepper
To assemble:
- 790 g Mixed beans in chilli sauce See notes
- 8 Soft tortillas
- 200 g Cheddar cheese
Instructions
- Preheat the oven to 200C/400F. Toss all of the roasted vegetables ingredients on a baking sheet and bake for about 45 minutes. (May need a little more or less depending on if you're using fresh butternut squash.)
- Mix all of the sauce ingredients together and put HALF of the sauce in a bowl with the cooked vegetables and the beans.
- With the other half of the sauce, put about half again into the base of a large roasting dish (this stops them from sticking!)
- Mix up the beans and vegetable mixture and fill the toritllas with it. Pack them into the roasting tin.
- Pour the remaining sauce over the top and top with cheese.
- Put back into the oven for about 15-20 minutes or until the cheese is golden and melted.
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Notes
Butternut squash - I use frozen peeled and chopped butternut squash as it’s such a good value time saver. If you are using fresh you would need to adjust your timing accordingly
Wraps: You can use whichever kind you prefer in your family: wholemeal, etc. I like corn tortillas as I think they go really well with the flavours and taste slightly more like the real thing
To avoid sogginess: You can pan fry them in a little oil for a few seconds on each side before rolling. This adds a crisp coating to them that means they won’t soften quite as much when oven baked
Serving suggestions: These are a meal in their own right, but if you fancy a little bit on the side(!) try coleslaw; tortilla chips with guacamole, sour cream and salsa; a Mexican Salad or some rice
Tip: How to fold tortillas
- Lay the tortillas out flat then add your mixture.
- To fold, first bend over the ends at the same time.
- With the ends tucked in, tightly roll up with tortillas, making sure to keep the mixture firmly inside.
- Tightly pack your rolled enchiladas into your baking dish, one at a time, to stop them from unrolling.
Nutrition
Calories: 878kcal | Carbohydrates: 125g | Protein: 36g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 1374mg | Potassium: 2992mg | Fiber: 27g | Sugar: 29g | Vitamin A: 33078IU | Vitamin C: 198mg | Calcium: 740mg | Iron: 14mg