Category:

Root Vegetable Enchiladas

By

These enchiladas take advantage of all the wonderful root vegetables that pop up in the winter. Grocery stores have bins of bizarrely shaped squashes and pumpkins that are often overlooked because they aren’t familiar—I challenge you to pick the scariest-looking one to use for these enchiladas! Serve with coconut rice for a feast any day of the week.

Ingredients:

  • 1 small winter squash, medium dice
  • 1 small turnip, medium dice
  • 1 small sweet potato, medium dice
  • 1 yellow onion, small dice
  • 2 ounces fire-roasted green chilies
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons chopped cilantro, divided
  • 7 9-inch flour tortillas
  • 1 (15 ounce) can red enchilada sauce

 Coconut Rice:

  • 1 cup long grain brown rice
  • 1 (15 ounce) can coconut milk
  • ½ cup water
  • 1 garlic clove
  • 1 bay leaf
  • ½ teaspoon salt
  • 3 tablespoons chopped cilantro

 Cashew Cream:

    • ½ cup raw cashews
    • ½ cup coconut milk
    • 3 tablespoons nutritional yeast
    • 2 ounces fire roasted green chilies
    • ¼ teaspoon salt
    • 1/8 teaspoon pepper

 Directions:

  1. Preheat oven to 425.
  2. Toss the squash, turnips, sweet potato, and onion with the chilies, olive oil, cumin, oregano, salt, and pepper. Roast on a baking sheet for 35 minutes until fork tender. Add 2 tablespoons of cilantro and set aside.
  3. Reduce the oven heat to 350 degrees.
  4. Pour ¼ cup of the enchilada sauce in the bottom of a small casserole dish. Roll up the roasted vegetables in tortillas and pack tightly in the dish. Pour the remaining enchilada sauce over the top, cover with foil, and bake at 350 degrees for 20 minutes.
  5. To make the coconut rice, combine the rice, coconut milk, water, garlic, bay leaf, and salt in a pot and bring to a low boil. Reduce heat, cover, and cook over medium-low until tender. Let sit covered for 5 minutes, then fluff with a fork, remove the bay leaf, and add the cilantro.
  6. Combine all of the cashew-cream ingredients in a blender, and blend until smooth and creamy.
  7. Remove enchiladas from oven. Drizzle with cashew cream and garnish with remaining cilantro. Serve with coconut rice.

This recipe originally appeared on Carly’s blog.

Posted in Dinner, Entrees, Recipes

Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.