Creamy Squash Enchiladas

Enchiladas for the holidays? Yes please!

About 5 years ago, we had a large vegan potluck for Thanksgiving and we told everyone to create a Mexican inspired dish and it ended up being the best Thanksgiving ever. Everyone understood the assignment so much to the point that I have never gone back to having a normal holiday ever since. This year will be no different, we will be enjoying tamales, enchiladas, tacos, salsas, and of course margaritas.

I’m here to share my beautiful experience and recipes with you, so you too, can change the way you look at the Thanksgiving feast. Show your meat eating uncle that the holidays are best enjoyed with squash enchiladas and cranberry salsa. My hope is you will love this recipe so much, that you will be making this long after the holiday season is over.

Yes, of course as always….. it’s all dairy free, gluten free, refined sugar free, and no nap needed afterwards!

---

Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

Makes 8-10 enchiladas:

The Goods:

• 1 pack (10 pack) of corn tortillas, warmed up slightly to prevent cracking when rolling

For the creamy sauce:

• 1 cup cashews

• 1 cup butternut squash, peeled and diced

• 1/2 onion, sliced

• 3 cloves garlic

• 1/2 cup unsweetened plant milk

• 1 tsp salt

• 1/4 tsp turmeric

• 1/2 tsp coriander

• 1/2 tsp cumin

• 1/2 chili powder

  For the filling:

• 1 tsp olive oil

• 1/2 onion, diced

• 3 garlic cloves, minced

• 7-9 cremini mushrooms, rough chopped

• 1/4 cup Big Tree Farms Coconut Aminos

• 1 tsp salt

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp corinader

• 1 can black beans, drained

For the Garnish:

• favorite salsa of choice, like this sweet & spicy cranberry salsa

• green onions, sliced

• lime wedges

The Method:

1. Grab a steamer basket, and steam the cashews, butternut squash, 1/2 onion, and garlic for 15-20 minute or until the squash is fork tender. Once everything is soft, add into a high powered blender with the plant milk, salt, turmeric, coriander, cumin, and chili powder. Blend on high until everything is smooth and puréed. Set aside.

2. Now heat a large cast iron skillet or sauté pan with olive oil. Once the oil is hot, add in your 1/2 onion and sauté down for 2-3 minutes until soft and translucent. Next toss in your garlic and mushrooms, saute down for 2-3 minutes.

3. Add in your coconut aminos, salt, paprika, cumin, coriander and sauté for another 3-4 minutes until the mushrooms have reduced about 1/2 their original size.

4. Drain and rinse your black beans, then toss them into the pan and stir and cook for 1-2 minutes. Remove from heat and let the mushroom bean mixture cool for 5 minutes.

5. Preheat oven to 350. Grab a large flat oven safe baking dish and pour a small amount of creamy sauce onto the bottom of the pan, enough to just coat the entire bottom. Begin rolling the enchiladas one by one. The best way to roll each is to place a tortilla onto a clean plate, and place a generous spoonful of the mushroom bean mixture into the center, and then roll it up. Start to line them up from one side, until you run out of room. Tip- You can always split the enchiladas up into two smaller baking dishes to have two separate portions.

6. Once you have all the tortillas rolled up, pour a very generous amount of sauce over the top of all of them. You may have some extra sauce that you can save for dipping. Or just drown the tortillas in the sauce! Your choice.

7. Cover the top of the baking dish and bake at 350 for 20-30 minutes to reheat everything. Enjoy immediately!

8. Serve with a garnish of lime wedges, green onions, and sweet and spicy cranberry salsa!

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!

---

Want more? Check out our YouTube channel!