e n c h i l a d a s

when i was a kid, thanksgiving leftovers meant one thing: turkey sandwiches. we’d pluck thick slices of cold turkey from the fridge, lay them on bread that had been slathered with mayonnaise, and stack lettuce, avocado, and tomatoes until the top layer of bread practically toppled over. i’d take my tall sandwiches to school where they’d overshadow the pb&js of my peers, who would swoon over the gourmet lunches my mom packed each day.

then one year, when i was twelve, my mom strayed from our post-thanksgiving tradition. she spent another day in the kitchen, carefully tucking small pieces of turkey into sweet tortillas and blanketing them in a spicy sauce. they’d tease our noses from the oven, making the time go by slowly: is it dinner yet?

when the timer would finally go off, she’d stand over the steaming pan with her silver spatula, gently tickling the enchiladas, coaxing them out of their slumber and onto our plates. i’d slather them with sour cream and pile a mountain of grated cheese on top and eat until my belly exploded.

around the time i stopped eating meat, my mom came up with a vegetarian-friendly alternative to my (recent) favorite post-thanksgiving tradition. her enchiladas were the inspiration behind this vegan recipe.

/ B L A C K / B E A N / & / B U T T E R N U T / S Q U A S H / E N C H I L A D A S /
/ v e g a n / g l u t e n . f r e e / m a k e s . 1 2 – 1 5 . e n c h i l a d a s /

// i n g r e d i e n t s //
1 medium butternut squash, cooked, seeds removed
2 cups cooked black beans
1 cup fire roasted corn
12-15 small corn tortillas
the fitnessista’s enchilada sauce
oh she glows’ cashew sour cream

// p r o c e s s //
preheat oven to 375.
in a large bowl, mix together the butternut squash, black beans, and roasted corn until evenly distributed.cover the bottom of a 9×13 glass baking dish with a thin layer of enchilada sauce.
one by one, spoon the squash mixture down the diameter of a corn tortilla. roll up and place seam-side down in the pan. continue until the pan is full; enchiladas should be snug together.
cover enchiladas with a layer of enchilada sauce.
cover baking dish with foil and bake for 30 minutes. remove foil and bake 15 more minutes.
serve with a dollop of sour cream.

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