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Vegan Butternut Squash and White Bean Enchiladas


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  • Author: Healthy Happy Mama
  • Total Time: 60 minutes
  • Yield: Makes 12 enchiladas or 8 enchiladas + leftover filling 1x

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)
  • 812 whole grain tortillas (I used Smart and Delicious High Fiber Whole Wheat Tortillas)

Instructions

  1. 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.
  2. 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.
  3. Gently stir in the cooked squash and beans to the remaining sauce.
  4. Add a small amount of the squash and bean mixture to a tortilla.  I added about this much:
  5. 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:
  6. 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.
  7. 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