Butternut squash, goat cheese and mushrooms—three extraordinary ingredients—unite in this vegetarian enchiladas recipe with our sweet, spicy Guajillo-Pasilla Simmer Sauce. Top with avocado, green onions, vegan cashew spread or Greek yogurt Baja crema with lime and enjoy.
Total Time: 1 Hour
Yields: 8-10 servings
Butternut Squash Goat Cheese Enchiladas with Guajillo-Pasilla Simmer Sauce
- 2 jars of Chosen Foods Guajillo-Pasilla Simmer Sauce
- 1 large butternut squash, peeled, seeded, and diced into 1-inch cubes (about 5 cups)
- 4 tablespoons Chosen Foods Avocado Oil
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 1 small yellow or white onion, chopped (about 2 cups)
- 1⁄2 teaspoon freshly ground black pepper
- 3 cups mushrooms (shiitake, portobello, hen of the woods, or oyster), roughly chopped
- 11 to 15 ounces softened goat cheese
- 12 tortillas of choice (try Siete Foods' or making your own)
Optional toppings: fresh cilantro, more cheese, green onions, thinly sliced avocado, or Baja Crema with Lime (recipe below)
- Preheat the oven to 400°F.
- To make the filling: In a large bowl, toss the squash cubes with 2 tablespoons of the oil, the chili powder, turmeric and salt. Transfer the cubes to a rimmed baking sheet and arrange so they are not touching each other. Place the baking sheet into the oven and roast the squash for 15 to 18 minutes, until tender and lightly browned. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
- While the squash is baking, add the remaining 2 tablespoons of oil to a sauté pan over medium heat and sauté the onion, black pepper, and mushrooms for 8 to 10 minutes, stirring often, until the onion is translucent and both the onion and mushrooms have softened. Remove the sautéed vegetables from the pan and transfer them to a large bowl.
- Add the roasted butternut squash to the bowl and mix in half of the goat cheese. Mix the filling until the ingredients are evenly combined.
- Spread about 3⁄4 cup of simmer sauce in a thin layer on the bottom of an 11 by 13-inch baking dish or Pyrex. Warm your tortillas on a comal or cast-iron, flipping once to soften. Working one tortilla at a time on a clean, flat surface, place about 2 tablespoons of the filling mixture to one side of each tortilla. Then roll it up like a burrito and place it in a baking dish with the seam-side down. Keep an eye on how much filling you use so that you can roll the enchiladas shut, while making sure you have enough to fill eleven more. Repeat until you have stuffed all of the tortillas.
- Spoon the remaining simmer sauce over the enchiladas and top with the remaining goat cheese. Place the pan on the middle rack of your warmed oven and bake for 30 minutes, until the cheese is golden brown and everything is bubbling.
- Remove the finished enchiladas from the oven and cool them for 5 minutes before topping with a sprinkle of fresh cilantro. Serve your enchiladas with cilantro, more cheese, green onions, thinly sliced avocado, or top with vegan cashew spread or Baja Crema with Lime.
Baja Crema with Lime
- 11⁄2 cups mayonnaise, full- fat Greek-style yogurt, or sour cream
- 3 to 4 tablespoons freshly squeezed lime juice
- zest from 1 lime (about 1 teaspoon)
- 1⁄2 teaspoon salt, plus more as needed
- 1⁄4 cup water
ADDITIONS: raw or caramelized shallots; chopped cilantro, chives, parsley, or herb of choice; chopped green onions; fresh or dried epazote, chili powder, chipotle powder, ground cumin or turmeric powder.
Whisk the mayo, together with the lime juice, lime zest, and salt. Add the water and continue to whisk until everything is combined (you can add more water to thin to your liking). You can also shake everything together in a mason jar. Fold in additions (if using). Season with more salt if you so desire. Store in the fridge for 3 to 5 days.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.