Vegetarian Enchiladas With Butternut Squash

These Veggie Enchiladas are one of my favourite dishes when I’m trying to eat a little less meat, or if I’m cooking for vegetarians. They are filling, tasty, easy to make AND affordable. What more could we want from a vegetarian family meal? Oh yes. A delicious bubbling cheesy top OF COURSE! These do take a while to bake in the oven, but honestly, it’s very ‘hands off’ time. You just throw the veggies in and leave them. Then it’s just an assembly job between you and this dish of joy. ❤️

Why you’ll love this Vegetarian Enchiladas recipe

⭐️ Nutritious, hearty and filling

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Cheesy Vegetarian Pie {with Puff Pastry}

Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}

⭐️ Budget friendly, simple ingredients ⭐️ Four portions of hidden veg per serving! This one is all about simplicity, store cupboard ingredients, nutrition and happily feeding everyone during a busy week. I use tomato-based sauce because it’s easy, plus it adds to the vegetable and nutrient count. And BONUS – You can make a double batch of this recipe, with one extra for the freezer. A saviour for another day!

Vegetarian Enchiladas Ingredients Notes

Butternut squash – I use frozen peeled and chopped butternut squash as it’s such a good value time saver. If you are using fresh you would need to adjust your timing accordingly Other vegetables to roast – Red onion, peppers, and anything else you’d like to use For the sauce – Passata, garlic (puree or fresh), paprika (regular or smoked), cumin, oregano, chilli flakes and salt and pepper Beans – I use mixed beans in chilli sauce from a tin Soft tortilla wraps – You can use whichever kind you prefer in your family: wholemeal, etc. I like corn tortillas as I think they go really well with the flavours and taste slightly more like the real thing Cheese – Don’t forget some cheddar grated on the top (or your favourite kind)

⭐️ To fold, first bend over the ends at the same time. ⭐️ With the ends tucked in, tightly roll up with tortillas, making sure to keep the mixture firmly inside. ⭐️ Tightly pack your rolled enchiladas into your baking dish, one at a time, to stop them from unrolling. To freeze Enchiladas freeze really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer than when cooked on the same day. This isn’t the end of the world, but if you do want to avoid this, just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them. This adds a crisp coating to them that means they won’t soften quite as much when oven baked.