Ingredients
Scale
- 2 teaspoons coconut oil
- 1/4 onion, diced
- 1 leek, white part only, cut in half and then sliced thinly, so you have half-moon shapes (reserve light green part for another use and throw out the stalk)
- 1 medium butternut squash, cut into small cubes and cooked
- 1 1/2 cups (or 1 15 oz can, rinsed and drained) white beans (I used Great Northern beans that I cooked in my slow cooker)
- 1 (14 oz) can coconut milk (I used regular, but lite would probably work)
- 1/2 cup vegetable broth
- 1/2 teaspoon fresh minced ginger
- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon coriander
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon arrowroot+1 tablespoon water (cornstarch can be substituted)
- 8–12 whole grain tortillas (I used Smart and Delicious High Fiber Whole Wheat Tortillas)
Instructions
- If you haven’t already, cook your squash. You can simply steam it, or roast it. {Hint: I cooked the squash during Meghan’s nap time so this step was done} In a large saute pan, heat the oil over medium to medium-high heat. Add the onion and saute until it is just starting to brown, about 6 minutes. Add the leek and continue to saute until both the onion and the leek are nicely browned, about 6-8 more minutes. Add the coconut milk, broth, ginger, lime juice, coriander, cumin, salt, and a generous helping of freshly ground black pepper. Allow to simmer for about 5 minutes.
- Combine the 1 tablespoon arrowroot with 1 tablespoon cold water in a small bowl and mix until the arrowroot is dissolved in the water. Add to the sauce and stir just a few times. Give the sauce a minute or two to thicken a little, then take out about 1/4 cup of the sauce and spread it into the bottom of a casserole pan. Then take out an additional 1/2-3/4 cup and reserve it. If you are making 8 enchiladas, you’ll need about 1/2 cup. If you’re making 12, you’ll need closer to 3/4 cup.
- Gently stir in the cooked squash and beans to the remaining sauce.
- Add a small amount of the squash and bean mixture to a tortilla. I added about this much:
- Wrap it up tightly and place in your casserole pan seam-side down. Continue until you have filled all of your enchiladas. They should fit snugly in the pan. Cover with the reserved sauce. I used a silicon brush to ensure the tortillas were evenly covered.
If you are making 12 enchiladas, you will likely need two pans, unless you have a giant casserole dish. If you are making 8 vegan enchilada babies, you will have this delicious leftover filling: - Just waiting to be eaten up as a leftover lunch! This filling is so incredibly good on its own, it definitely doesn’t need to be wrapped in a tortilla to be enjoyed.
- Bake the enchiladas in a 350 degree oven for 20 minutes. Serve alone or with brown rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 441
- Sugar: 7.5g
- Sodium: 620.5mg
- Fat: 20.7g
- Carbohydrates: 56.7g
- Protein: 12g