acorn squash and veggie enchiladas

Hi all!

I’ve been slacking on posting in the blog (again), but now that the sun is setting ridiculously early and the cold weather has set in, I predict that I’ll be staying at home more often in the comfort of home and writing away!

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Today has been one such day, so I finally put together the recipe for my acorn squash and veggie enchiladas that I posted a couple of weeks ago on Instagram. The cool thing about this recipe is that it can be adapted in many different ways: corn tortillas (gluten-free) or flour tortillas (not gluten-free), red enchilada sauce or green, veggie filling or meat, vegan cheese or regular cheese. The husband and I had completely different enchiladas, but it worked out perfectly because we each had a pan to ourselves to eat for many meals that week.

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For those who have similar households with both vegetarians and meat-eaters: I made a big pot of the filling and then split it in half, so that Ashok could add meat to his. It is super easy and does not require a ton of effort to make it work for everyone. Another thing to note: the recipe written below is for my gluten-free and vegan version. Because I used corn tortillas, my enchiladas were more of an “enchilada casserole,” since corn tortillas are a bit difficult to keep rolled up. If you use flour tortillas, feel free to roll them up as you would for traditional enchiladas.

With that – here is the recipe. I hope you enjoy these as much as we did!

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Acorn Squash and Veggie Enchiladas

Makes 2 pans of enchiladas

Ingredients:

  • 1 package of corn tortillas (30 count)  {Note: you may not use all of these.} 
  • 2 (15 oz) cans enchilada sauce
  • 1 acorn squash
  • 1 can black beans
  • 1 can corn
  • 1 (2.25 oz) can sliced olives
  • 6 oz frozen chopped spinach (or 12 oz fresh spinach)
  • 2 packages shredded cheese of choice (I used vegan pepperjack)
  • Salt, pepper, and your choice of taco seasoning
  • Olive oil spray (or Pam spray, or oil of choice)
  • 1 tablespoon olive oil
  • 2 cloves garlic (or 2 teaspoons minced garlic)

Directions:

Preheat oven to 350 degrees Fahrenheit.

Prepare the acorn squash by either microwaving or roasting. I microwaved the acorn squash for sake of time, so the following directions are specifically for microwaving the squash.

Cut the squash in half and remove the seeds. Place one half on a plate, cut side down, and microwave for 10 minutes. Repeat with the other half. Allow the squash to cool, and scoop the squash out of the peel and set aside.

Prepare the filling. Turn the stove on to medium-high heat and place 1 tablespoon of olive oil in a large pot on the stove. Add the minced garlic. After 30 seconds, add the black beans, corn, olives, and spinach. Cook until the spinach softens, then add the cooked acorn squash and the salt/pepper/taco seasoning. Mix well – the squash may become mashed as it mixes with the rest of the filling.

Spray a baking pan with olive oil or oil of choice. Pour 6 generous spoonfuls of enchilada sauce into the pan, ensuring that the entire bottom of the pan is covered. Place a layer of tortillas in the pan. Add a layer of filling to cover the tortillas, followed by a thin layer of shredded cheese. Add another thin layer of enchilada sauce, a layer of tortillas, filling, cheese, and so on, until the pan has been filled up. End with a layer of tortillas, followed by enchilada sauce, and a generous amount of cheese on top.

Cover the pan with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 5 minutes.

Enjoy with a side of salsa or guacamole.

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