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You guys, handmade monthly is a little bit on hold today so j/k, this is not handmade monthly, it is Renny's Recipes!
The weather here has been amazing. Usually when fall rolls around here in Phoenix everything is same old same old. It is still hot, just not as hot as it was in August. This week has been cool and rainy, and it is filling us with endless joy! My little one always "want to splash puddles!"
Well, with this cooler weather I want some fall food, but I also want some Mexican food, because I am a human.
These Butternut Squash Enchiladas with Pumpkin Enchilada sauce are the perfect solution!!!
They are easy to make vegan too, just use your favorite vegan cheese instead of regular cheese and bam! Vegan.
Our house has become a gluten free house. I found these gluten free flour tortillas and I have to say, they are amazing. My toddler mostly just wanted to eat her tortilla for dinner.
I highly recommend them, even if you are not gluten free!
Anyway, the pumpkin enchilada sauce in this recipe is AMAZING! Look, when people tell me that pumpkin doesn't go with everything I know that they are wrong because I have tried pumpkin with everything and, it DOES! Pumpkin can be sweet or savory and the pumpkin with the smoked paprika is just... heavenly.
Also, you can't go wrong with a pumpkin/butternut squash combo.
Make these enchiladas, you will have no regrets.
Butternut Squash Enchiladas with Pumpkin Enchilada Sauce
For the Filling:
1 butternut squash, cooked and cubed (I threw mine in the air fryer at 370 for 15 minutes)
1 15 oz can black beans
1/2 sweet red onion, diced
1 tsp salt
1 tsp pepper
1 tsp garlic
1 TBSP cumin
1 cup shredded cheese
For the Sauce:
1 15 oz can pumpkin
2 cups water
1 tsp chili powder
2 tsp salt
1 1/2 tsp smoked paprika
1 tsp pepper
1 TBSP cumin
1 TBSP garlic
Preheat oven to 400 degrees
Blend all ingredients for sauce in blender.
Transfer to a pot and simmer for ten minutes
Place onions in skillet and cook until soft.
Add butternut squash and beans
Add seasoning and cook 5 minutes.
Add 1/2 cup of the sauce and cook an additional 2 minutes.
In a glass pan spread 1 cup of sauce along the bottom.
Fill each tortilla with 2 TBSP of filling and 2 TBSP cheese.
Roll tortilla and place seam side down in sauce.
Makes 8 enchiladas.
Pour remaining sauce over enchiladas.
Cook for 15 minutes. Remove and add remaining cheese over the sauce.
Cook an additional 5 minutes.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!