Description
Delicious and wholesome vegetarian enchiladas made with roasted butternut squash, mixed beans in chili sauce, and a smoky paprika tomato sauce, topped with melted cheddar cheese. Perfectly baked to combine vibrant flavors and hearty textures for a satisfying meal.
Ingredients
Roasted Vegetables
- 1 kg Butternut squash, peeled and chopped into chunks
- 1 Red onion, chopped into chunks
- 3 Peppers, chopped into chunks
- 2 tbsp Olive oil
- Salt and freshly ground black pepper, to taste
Sauce
- 1 kg Passata
- 1 tbsp Garlic, puree or peeled and crushed
- 2 tbsp Paprika (regular or smoked)
- 4 tsp Ground cumin
- 4 tsp Dried oregano
- 1 tsp Chilli flakes
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 790 g Mixed beans in chili sauce
- 8 Soft tortillas
- 200 g Cheddar cheese, grated
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 200°C (400°F). Toss the butternut squash, red onion, and peppers with olive oil, salt, and pepper on a baking sheet. Roast them for about 45 minutes, checking for tenderness, as fresh butternut squash may vary in cooking time.
- Prepare Sauce Mixture: In a large bowl, mix together the passata, garlic, paprika, ground cumin, dried oregano, chili flakes, salt, and pepper. Reserve half of this sauce separately.
- Combine Vegetables and Beans: Add the roasted vegetables and mixed beans in chili sauce into the half portion of the prepared sauce. Stir well to combine all ingredients evenly.
- Prepare Baking Dish: Pour approximately half of the remaining sauce into the base of a large roasting dish to prevent the tortillas from sticking during baking.
- Assemble Enchiladas: Fill each soft tortilla with the vegetable and bean mixture. Roll or fold them and pack tightly into the prepared roasting dish on top of the sauce base.
- Add Sauce and Cheese Topping: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the grated cheddar cheese generously on top.
- Bake Until Golden: Return the dish to the oven and bake for 15-20 minutes or until the cheese is melted, golden, and bubbly. Remove from the oven and serve warm.
Notes
- Choose firm and ripe butternut squash for roasting to ensure tenderness and natural sweetness.
- Mixed beans in chili sauce can be replaced with plain mixed beans if you prefer less spice; adjust chili flakes accordingly.
- The dish can be prepared ahead and refrigerated before baking for convenience.
