Squash Enchiladas
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
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