Squash, Sweet-Potato and Spinach Cheezy Enchiladas

 These Wholegrain Enchiladas are stuffed with spiced Squash, Sweet-Potato and Spinach and smothered in a creamy cheezy homemade plant-based sauce, and then baked in the oven until golden and crispy! 

Squash, Sweet-Potato and Spinach Cheezy Quesadillas

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There is always a lot of Mexican dishes coming out of my Kitchen to the dinner table (well not the Dinner table as I haven’t got one but you get the idea). I love Mexican inspired recipes and I have been making a lot of the usual classics like Chilli, ‘Nachos’ and Quesadillas which are all recipes I’ve made a number of times now and will probably never get tired of.

Though lately I’ve realised just how much I love Mexican dishes and I’ve been diving into dishes I haven’t made before, such as Tacos, Burrito’s, Mex inspired Buddah Bowls and Casseroles… yes I know, I also find it crazy that I haven’t made a Burrito before!!




The thing I find with Mexican dishes is that the ingredients can be very similar so something I will always have to hand but they are just served in a variety of ways depending on your dish. So, when I think Mexican recipes, I think Chilli spices, red or black beans, the vegetable or ‘mock-meat’ filling and corn or wheat tortillas. Then you have your ingredients for serving such as Avocado/Guacamole, Tomato/Salsa, Cheeze Shreds/Cheeze Sauce, Sour Cream, Wholegrain Rice/Quinoa and Salad Greens.

The Mexican inspired dish I am sharing with you today is these ‘Squash, Sweet-Potato and Spinach Cheezy Enchiladas’, firstly because as I said, I have been making a lot of Mexican dishes recently, and I remembered that I haven’t made Enchiladas since I posted my Vegan Veggie Enchiladas  almost a year ago(!), so it was time to give them another go and a bit of a make-over with a delicious vegetable filling this time instead of a ‘mock-meat’ filling.

The great thing about Enchiladas and the advantage this dish has upon many other Mexcian recipes, is that they require the use of a knife and fork so they are a little more sociable and suitable for serving up at the dinner table with friends and family; so no need to worry about Fajita juice dripping down your face or Taco filling dropping all over your plate instead of in your mouth!




These ‘Squash, Sweet-Potato and Spinach Cheezy Enchiladas’, came about because I wanted to use Squash in my next Mexican recipe because it is an ingredient I don’t use very often and definitely hadn’t used in a Mexican dish. I love the combination of Squash and Sweet-Potato and unless you’re a big fan, you could quite easily get them confused once diced up.

For this ‘Squash, Sweet-Potato and Spinach Cheezy Enchilada’ recipe, I bought a very convenient bag of prepared Squash and Sweet-Potato which of course saved me (well my OH, as he is the Squash cutter), a lot of time and effort because all I had to do was remove the vegetables from the bag and cut them into smaller cubes. I also used Frozen Spinach here, as I often do for many of my cooked recipes because I actually prefer it and I know I will always have a bag to hand. Next is the Black Beans, which you can buy canned or dried, of course canned beans are a lot easier and a time-saver, but I had dried beans to hand so I simmered them until softened.

Next is the Creamy Cheezy Sauce which is a variation on the sauce used in my ‘Vegan Veggie Enchiladas’ which I loved but this time I wanted a Cheezy Sauce instead of a Sour-Cream type Sauce. The Creamy Cheezy Sauce is a plant-based Sauce made primarily from Cauliflower which is an amazing ingredient to create a thick creamy consistency. I made the Sauce in my Soup Maker using the ‘Smooth Soup’ setting which is perfect as it boils, cooks and blends the sauce to the desired consistency.

Now to make the Enchiladas ready for baking; I use Wholegrain Wheat Tortilla Wraps, lay out one at a time flat on the surface and then place a few spoonful’s of filling in the middle (less is often more when wrapping), tuck in the ends and then roll the wrap and seal in the filling tightly. Place the wrap seam side down and repeat until you have used all the filling (I made 6 wraps altogether), then scatter over some chopped tomatoes and jalapenos and place ¾ of the sauce over the wraps too, then lastly scatter with some Vegan cheese shreds. Cover the dish in foil and bake until golden (approx. 40 mins). Remove from the oven and leave to cool for a minute before serving. Meanwhile, warm up the remaining ¼ of the sauce and pour over the wraps (I do this so I have extra creamy and saucy Enchiladas). Then I served my individual ‘Squash, Sweet-Potato and Spinach Cheezy Enchiladas’ with some Salad greens, Avocado and homemade Salsa.




These ‘Squash, Sweet-Potato and Spinach Cheezy Enchiladas’ are the perfect recipe to bring Friends and Family together to enjoy a plant-based, Dairy-free meal which is delicious, filling and relatively easy to make. The recipe can serve 6 people (1 Enchilada each) or 3 servings (2 Enchiladas each). I find 1 Enchilada is plenty when served with a Side Salad, Avocado and Salsa.

Squash, Sweet-Potato and Spinach Cheezy Quesadillas

If you love this recipe, you might also like:

Oven-Baked Sweet-Potato Quesadillas

Chipotle Chilli Meatballs

Vegan Chilli Cornbread Pie

Black Bean and Sweet Potato Tostada

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Squash, Sweet-Potato and Spinach Cheezy Enchiladas
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Mexican
Serves: Serves 6
Ingredients
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp mild-hot chilli powder
  • 1 tsp cumin powder
  • ½ tsp paprika
  • ½ tsp oregano
  • 2 sweet potato, peeled and diced
  • 350g squash, flesh diced
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes or pasatta
  • 5 cubes frozen spinach or 1 bag fresh
  • 1 can black beans, rinsed and drained
Creamy Cheezy Sauce
  • 1 cauliflower, chopped into florets
  • 1 cup non-dairy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • ¼-1/2 tsp turmeric powder (optional)
  • Cherry tomatoes, chopped in half
  • Jalapenos
  • 6 wholemeal tortilla wraps
  • dairy-free cheeze shreds
Instructions
  1. In a large pan, add 1 tbsp. oil or water and add the onion, saute until softened (5 mins), then add the garlic and cook for 1 minutes.
  2. Then add the spices and herb, stir through for a minute until fragrant, then add the tomato paste and stir through.
  3. Next add the tomatoes and bring to a medium simmer, then add the potato and squash, stir through and place a lid on the pan, and allow to cook until tender (15-20 mins). Meanwhile, make the sauce, either in a Soup Maker; simply add all the ingredients and cook on Soup setting. Or add all to a saucepan, except the lemon juice and turmeric, bring to a boil, then reduce to a simmer and cook until softened, then stir through the lemon juice and turmeric.
  4. Carefully use a hand blender to blend the sauce until completely smooth.
  5. Now, check the vegetables for doneness and then stir through the spinach and cook until wilted, then stir through the beans for a minute. Remove from the heat and allow to cool slightly. Pre-heat the oven to 350F/180C/Gas Mark 4. Set aside a square or rectangular casserole dish.
  6. Take a tortilla wrap and lay it flat on the surface, add some filling to the middle (enough but not too much) and then tuck in the ends and roll up the wrap, place seem side down in the tray. Repeat this process until all the mixture has been used up.
  7. Place some chopped tomatoes and jalapenos over the wraps and then pour over the creamy sauce and sprinkle over the cheeze. Cover the dish with foil and bake in the oven until the cheese has melted and the wraps have browned (approx. 35-40 mins).
  8. Carefully remove the wraps from the dish and place in individual bowls or plates and serve with some salad, quacamole or avocado and salsa.

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