Vegan Butternut Squash Enchiladas
View original ↗
Making Thyme for Health · by Sarah Rotavera

Vegan Butternut Squash Enchiladas

NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 19%
CARBS 35G55% OF CAL
8G FIBER20G OTHER7G TOTAL SUGAR
FAT 10G36% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked corn tortilla enchiladas filled with roasted butternut squash, black beans, and spiced vegetables, topped with a creamy cashew sauce. Hearty and warming.

mainmexicantacobeansdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cup roasted butternut squash puree (approx. 2lb squash)
  • 1 small red onion (finely chopped (reserve some for topping))
  • 1 medium jalapeño (seeded and minced)
  • 2-3 cloves garlic (minced)
  • 6 ounces brussels sprouts (thinly sliced (1 cup))
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1 15-ounce can black beans, drained and rinsed
  • 24 ounces mild salsa verde (or your preferred enchilada sauce)
  • 12 corn tortillas
  • chopped fresh cilantro and pumpkin seeds for serving
  • 1 cup raw cashews (soaked*)
  • 1/2 cup water
  • juice of 1 lemon
  • 1/4 teaspoon salt
PREP
30M
SODIUM
909MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.