Name: Spicy Butternut Squash Vegan Enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 10
Cuisine: US
Ingredients: 2 1/2 cups butternut squash, cut into 1/2-inch cubes; 1/3 cup chopped sweet onion; 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper to taste; 1 cup soy chorizo, crumbled; 3 tablespoons chopped fresh cilantro, divided; 1 1/2 cups green salsa; 1/3 cup plain Greek yogurt, or more to taste; 10 corn tortillas; 2 cups shredded Mexican cheese blend; 1 large avocado, peeled, pitted, and sliced

Embark on a culinary adventure with these vibrant enchiladas! Roasted butternut squash and savory soy chorizo combine in a symphony of flavors, creating a vegetarian delight that's both comforting and exciting. Customize the spice level to your preference and prepare for a truly unforgettable meal.

Follow The Directions

01

Step

5 mins

Preheat oven to 400 degrees F (200 degrees C).

02

Step

2 mins

In a large baking pan, combine cubed butternut squash and chopped onion. Drizzle with olive oil and season with salt and pepper. Toss to coat. (Prep time: 5 minutes)

03

Step

20 mins

Roast in the preheated oven until the squash is tender, about 20 minutes.

04

Step

7 mins

While the squash roasts, heat a pan over medium-high heat. Add soy chorizo and cook, stirring occasionally, until browned, 5 to 7 minutes.

05

Step

3 mins

Reduce oven heat to 350 degrees F (175 degrees C). In a medium bowl, stir together the roasted squash, onion, chorizo, and 2 tablespoons cilantro. (Prep time: 5 minutes)

06

Step

3 mins

In another bowl, stir together salsa and yogurt. Pour a thin layer of the salsa-yogurt mixture over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover the enchiladas with the remaining salsa mixture and cheese. (Assembly time: 15 minutes)

07

Step

15 mins

Bake in the preheated oven until the cheese has melted and is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado slices and the remaining cilantro before serving.

For a spicier kick, use a hotter salsa or add a pinch of cayenne pepper to the squash mixture.
Feel free to substitute the soy chorizo with regular chorizo, taco-seasoned ground beef, or even black beans for a different flavor profile.
To save time, use pre-cubed butternut squash. You can also roast the squash a day ahead of time.
A dollop of sour cream or Mexican crema adds a delightful coolness to the dish.
For a richer flavor, use Monterey Jack or Oaxaca cheese in the enchiladas.