Enchiladas are a Mexican classic and this recipe is no exception. The filling is made from a heart mixture of roast vegetables that is seasoned with plenty of salt and smoked paprika, wrapped in tortillas, and then drenched in a delicious homemade enchilada sauce. These are the enchiladas you have been craving.
Smoky Squash and Mushroom Enchiladas [Vegan]
For the Sauce:
1/2 an onion, diced
1/2 cup passata
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 yellow pepper, sliced into half and seeds removed
For the Filling:
1 cup butternut squash, cubed and skin removed
1/2 cup mushrooms, sliced
1/2 cup eggplant, chopped
1/2 can of chickpeas
1/2 teaspoon smoked paprika
A pinch of salt
- 5-6 tortilla wrappers
- 1/2 cup lightly packed vegan cheese
- Spring onions and cilantro for garnish
- Prepare the filling by the beg tossing the squash, mushrooms, and eggplant with the paprika and salt, and roasting in a 400°F oven for 10-15 minutes.
- Also roast the yellow pepper for the sauce with these.
- As the filling is roasting, fry the onion for the sauce. When it is translucent and aromatic, add the passata, spices, and salt.
- Let it simmer.
- When the vegetables are out of the oven, place the yellow pepper and the sauce into a blender and purée to a smooth consistency.
- Stir the chickpeas into your roasted vegetables on the baking tray.
- To assemble, place about 2-3 tablespoons of sauce on the bottom of your skillet or baking dish.
- Assemble each enchilada by spooning about 1-2 tablespoons of sauce onto it, adding some filling and a sprinkle of cheese, roll tightly, and place it, seam side down, into the skillet or baking pan.
- Repeat this until you have used up all the filling mixture (you will still have leftover sauce). Pour what remains of your sauce on top of the enchiladas and add the rest of the cheese.
- Bake at 400°F for 10-15 minutes, until cheese is golden and melted.
- Serve them garnished with spring onions and cilantro.