These easy vegan butternut squash enchiladas are slightly sweet, savory, herby, and perfect for enjoying on meat-free Mondays (or any day of the week!) Simple to prepare, low-effort, budget-friendly, and they freeze and reheat well!
4cupsof butternut squashpeeled, seeds removed, and cut into bite-sized pieces
½ teaspoonground cumin
½ teaspoonground coriander
1 ½ teaspoonneutral (vegetable, canola, grapeseed) oil
Salt and black pepper, to taste
10ouncesof green enchilada sauce
8corn tortillas
1cupvegan cheese shreds(optional)
¼ cupof red onionfinely chopped
A handful of cilantrochopped
Finely chopped red onion, cilantro, and radish; hot sauce; and lime wedges
Instructions
Preheat the oven to 400 degrees F (204 degrees C).
Place the butternut squash in a medium bowl, and toss with cumin, coriander, oil, salt, and pepper. Place on a small baking sheet, and roast in the oven until caramelized and cooked through, around 30 minutes. Remove from the oven and set aside.
To assemble the enchiladas, smear a few tablespoons of enchiladas over the bottom of an 8" x 8" baking dish. Put ⅛ of the squash onto a tortilla, and top with a teaspoon of enchilada sauce, some of the chopped red onion, and some of the chopped cilantro. Roll the tortilla up, and put it in the baking dish, seam-side down. Repeat with the remaining tortillas. Pour the rest of the salsa verde over the top, and smooth it out with the back of a spoon. Top with vegan cheese, if using. Bake for 20 minutes, remove from the oven, and let rest for 5 to 10 minutes to cool. Serve with additional onion, cilantro, radish, lime wedges, and hot sauce on the side.
Notes
For less prep: Use pre-chopped butternut squash and/or onion.
Seam side always down: To ensure the baking enchiladas won’t unravel.
To make the squash easier to cut: Pierce it a few times with a knife, then microwave it for 2-3 minutes before chopping. This will help to slightly soften the flesh for your knife.