Creamy Mushroom and Butternut Squash Enchiladas

Mushroom and Butternut Squash Enchiladas

  • January 9, 2017

What up, world?

I’m not sure what’s going on, but I’ve been all about the spicy food lately. Maybe because it’s bomb. or maybe because it’s been a bit cold out on the streets.

or maybe it’s Maybelline.

Whatever it is, I’m just warning you now, this enchilada sauce definitely has a kick.

But don’t trip. If ya want to tone it down a notch, feel free to leave out a pepper or two.

Either way, creamy mushroom and butternut squash enchiladas are where it’s at.

 

Ingredients You’ll Need

8 corn tortillas

Avocado

Tomatillo Sauce:

9 tomatillos, husked and rinsed

½ white onion

2 jalapenos

1/4 bunch fresh cilantro

2 cloves garlic

Enchilada Mixture:

1 tbsp. olive oil

2 cloves garlic, minced

½ white onion chopped

2 cups butternut squash, chopped into cubes

2 Portobello mushrooms, chopped

2 slices of daiya provolone

½ tsp cumin

¼ tsp chili powder

Sea salt and ground black pepper

Crema:

1 cup cashews soaked

1 tsp nutritional yeast

Juice of 2 lemons

Juice of one lime

½ tsp salt

¼ cup soy milk

1 tbsp. vegan sour cream

Let’s Do This

  1. Preheat the oven to 350 °F.
  2. Put the tomatillos, onion and jalapenos in a medium saucepan with water. Bring to a boil over medium-high heat. Once the tomatillos turn emerald, drain water and place vegetables in a food processor. Add cilantro and the 2 cloves of garlic that aren’t minced. Blend until sauce is smooth. Season with sea salt and black pepper for taste. Set aside in separate container.
  3. Rinse the food processor and add all crema ingredients except, cashews, nutritional yeast, lemon juice, lime juice, salt, soy milk and vegan sour cream. Blend until smooth. Set aside.
  4. In a medium skillet, heat 1 tablespoons of over medium heat. Once heated, add onions and minced garlic and cook for about 4 minutes. Add portobellos and butternut squash. Season with cumin and chili powder. Cook until butternut squash is soft enough to easily poke with a fork. Break up the daiya provolone slices into the mixture and stir until melted. Turn off heat.
  5. Heat a clean medium-sized skillet or comal over medium-high heat. Once hot, heat the tortillas on each side until they are hot, but still flexible. Place them on work surface and divide the mushroom/squash mixture among the tortillas. Roll them up into enchiladas.
  6. Spread a layer of tomatillo sauce in a casserole dish and cozily arrange the enchiladas side-by-side in the dish. Pour the remaining sauce over the enchiladas.

Creamy Mushroom and Butternut Squash Enchiladas