So we’ve been eating out a lot due to some schedule craziness around here, and last night I wanted a really nourishing and delicious dinner. But all I had in the house were some really weird odds and ends (tomatillos, alfalfa sprouts, red lentil stew, rhubarb, mushrooms), and a whole bunch of squash.
I’m saving the pumpkin for a pie (YUM!), so I thought I’d roast up the acorn squash and the little butternut squash that came in my veggie box. When it arrived I thought it was just ornamental, so it’s been making my students smile for a couple weeks, but it’s totally edible, so it got sacrificed for filling my tummy. This recipe uses the acorn squash, but it would be great with any squash or pumpkin you have on hand.
To top it all off, somehow I’m out of garlic and onions. Which never happens around here, but I used a whole whack of them in my Ethiopian adventures and haven’t yet restocked. So I knew I had to add flavour with other ingredients rather than relying on garlic and onions. (But if you have them, you could totally throw a sliced red onion or a few cloves of peeled garlic into the roasting dish when you roast the tomatillos, and it would be only more delicious). So I threw a whole bunch of stuff in a casserole dish, roasted it, and popped it into a tortilla. Voila! Enchiladas.
And oh yeah, the mushrooms? Best enchilada filling ever. I don’t think I’ll be able to go without them again.
We’ve been making enchiladas here at least once a week since my first go at them, and since then I’ve turned them red (warning veganmofo-ers, pictures include optional goat’s cheese), topped them with salsa and baked them, spread a layer of refried beans on the tortillas before adding the filling, and done all sorts of variations with the random greens and beans in my house. But these ones are extra tasty and filling. I blame the mushrooms.
Acorn Squash & Cremini Mushroom Enchiladas
- 350g (2 pints) tomatillos, husked, rinsed, and halved
- 300g cremini mushrooms, sliced
- 30 ml (2 Tbsp.) olive oil
- 2 big handfuls fresh cilantro, chopped
- 1 tsp. sea salt
- 2 small acorn squash (or squash of your choice), halved
- 1/2 -1 tsp. ground cayenne pepper
- 540ml (1 can) white kidney beans, rinsed and drained
- 8 large (or 10 small) whole-wheat tortillas (or gluten-free corn or brown-rice tortillas)
Preheat oven to 425F.
In a large casserole dish, combine the tomatillos, mushrooms, oil, cilantro, and sea salt.
On a baking dish, place the squash cut-side-down.
Roast the tomatillo mixture and the squash at 425F for 30-40 minutes, until the tomatillos and the insides of the squash are completely soft.
Turn the oven down to 375F.
Transfer the tomatillo mixture to a bowl and add the flesh of the squash. Add the cayenne and kidney beans, and mix well.
Scoop some of the tomatillo/squash mixture into the centre of a tortilla, and roll up. Place the rolled tortilla flap-side-down in the baking dish. Repeat for the remaining tortillas.
Top with any leftover tomatillo/squash mixture.
Bake for 20 minutes at 375F, until the tortillas are a little bit crispy. Serve warm and enjoy!