Double wrap the corn tortillas for a heartier wrap, by heating 2 together in the sauce. Double wraps prevent tortillas from tearing. Cashew Sour Cream, Spanish Rice and Guacamole (recipes in the book) complement this meal.
1 Kabocha squash, about 3-3/4 pounds, or you can bake Butternut squash
2 tablespoons liquid aminos Garnish mix (for step 11)
2 cups onions, diced small 1 cup red pepper diced small
1 teaspoon garlic, minced 1 cup yellow pepper, diced small
1 can olives, chopped (4.25 ounces) 3/4 cup green scallions, sliced thin
24 corn tortillas (2 packages – 12 each) 3/4 cup cilantro leaves, minced fine
olive oil spray for bottom of casserole
Green Enchilada Sauce
12 Anaheim Peppers, roasted under broiler until browned, remove skins & tops
10 Tomatillos, medium – Steam in a covered pot for 3-5 minutes, until soft
2 Tablespoons garlic, minced
1 Tablespoon olive oil
1/2 – 1 teaspoon (heaping) Jalapeno Pepper (to taste – some like it hot!)
1/4 teaspoon sea salt
1/2 cup steam water, pure, or vegetable broth
Directions for Sauce
Blend ingredients in either a food processor or blender. Yield about 4 cups
Directions for 12 Enchiladas
1. Pre-heat the oven to 350° F.
2. Bake the squash in the oven for about 1-1/2 hours or until tender.
3. Cut squash lengthwise and discard the seeds. Put squash in medium bowl.
4. Sauté onions and garlic in liquid aminos. Mix and stir until they caramelize.
5. Add the sautéed mixture to the bowl with the squash and add olives. Mash until all of the ingredients are well mixed together.
6. Spray all sides of a 14” x 10” Pyrex casserole and pour in 1/2 cup sauce.
7. Slowly add the remaining sauce in a pot and heat on very low heat.
8. With tongs, dip 2 tortillas into the sauce, drain. Place 1/3+ of the filling inside and roll gently. Don’t let the sauce get too hot or it will tear the tortillas.
9. Place the tortilla seam side down into the Pyrex casserole dish. Repeat step 8 until all of the tortillas are filled with the mixture & layered in the pan.
10.Pour the remaining sauce over the top of all the enchiladas with sauce covering each enchilada. Bake in the oven for 30 minutes. Cover lightly with tin foil. For a crisper enchilada take off the tin foil for the last 5 minutes.
11.Serve hot & top generously with Cashew Sour Cream & Garnish Mix.
Excerpted from Vegan Bite By Bite book by Marilyn Peterson