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!

Makes 13x9 pan

Prep time: 30 minutes

Cook time: 30 minutes


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, rinsed

  • 15 corn tortillas

For the 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 and olive oil.

  3. Bake for 20 minutes until 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, and jalapeño. Stir for 2 more minutes.

  4. Add tomato and all of the spices. Cook for about 15 minutes uncovered.

  5. Add broth and lime and cook for 10 more minutes.

  6. Add mixture to blender and blend until smooth.

  7. Taste test for your desired spiciness and saltiness.

Put it all together-

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

  2. Warm your tortillas and then begin to fill them with the filling. 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!