Butternut Squash Enchiladas with Ranchero Sauce

Enchilada everything! I love all things Mexican cuisine. Its hard not to when the flavors are exactly what I want almost any time of the day. The fact that you can have so many variations of goodness inside of a tortilla will always keep me coming back for more!

These enchiladas were inspired by the fact that I got a whole bunch of tomatoes at the farmers market and a huge butternut squash that I needed to do something with! They’re spicy, spiced, flavorful and a little sweet from the butternut squash! The brown rice + white beans insures that you’ll get everything you need nutritionally out of this meal to make it complete!

Its a good idea to make this is you have extra brown rice or quinoa in the fridge so that you don’t have to make a fresh batch just for this - although I did and it was just fine! Use quick cooking brown rice from Trader Joe’s to speed up the process!

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Makes one (13x9) pan:

The Goods:

For the filling:

• 1 butternut squash, seeded, peeled and cubed

• 1 tsp olive oil

• 2 tsp granulated garlic

• 2 tsp cumin

• 1 tsp coriander

• 1 tsp chili powder

• 1 tsp salt

• 1 tsp black pepper

• 1 cup cooked brown rice

• 1 can white beans, drained and rinsed

• 14-16 corn tortillas

For the ranchero sauce:

• 1 tsp olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 jalapeno, seeded and diced

• 6 large tomatoes, large chopped

• 1 tbsp cumin

• 2 tbsp coriander

• salt + pepper

• 1 tsp dried oregano

• 1 tsp chipotle powder

• 2 cups veggie broth

• 1 lime, juiced

• 1 cup chopped cilantro

The Method:

For the filling-

1. Preheat the oven to 350.

2. On a sheet pan, toss the squash with all the spices (garlic, cumin, coriander, chili powder, salt, pepper) and olive oil. Shake and toss everything until it’s coated.

3. Bake for 25-30 minutes or until the squash is fork tender.

4. Once squash is done, add to a bowl with the cooked rice and beans.

5. Mix well and taste test for salt + pepper.

For the sauce-

1. While your squash is cooking, In a sauce pan over medium high heat, add olive oil, onions and a pinch of salt.

2. Cook for about 2 minutes while stirring.

3. Add garlic, jalapeño and sauté for 1-2 minutes.

4. Next add the tomato and all of the spices. Sauté for about 4-5 minutes.

5. Pour in the broth, lime and cook for 10 more minutes covered.

6. Now, add the mixture into a blender and blend until smooth.

7. Taste test for your desired spiciness and saltiness. Set aside.

Put it all together-

1. Pour a small layer of ranchero sauce on the bottom of a large baking dish.

2. Warm/steam your tortillas and then begin to fill them with the filling. (About 1/2 cup) Fill just enough so that you can roll them into little taquitos.

3. Place each rolled enchilada onto the sauce prepared dish.

4. Repeat this until you are out of filling.

5. Cover with the remaining sauce and cilantro.

6. Bake covered for 20 minutes and uncovered for 10 more.

7. Serve with your favorite salsa, lime wedges, cashew cream and avocado!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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