Butternut Squash, Mushroom, Pepper & Chao Cheese Enchiladas
Serves 4-6 | Crafted with Tomato Cayenne Chao Slices
ABOUT THE FLAVOR ORIGIN
The complex and spicy flavors of these enchiladas are sure to please. The mild butternut squash compliments the boldness of Chao Tomato Cayenne Slices.
2 tbsp. olive oil
2 tbsp. All Purpose flour
1/4 cup chili powder
½ tsp. garlic powder
½ tsp. ground cumin
¼ tsp. dried oregano
2 cups vegetable stock
4 tbsp. olive oil, divided
3 cups peeled & cubed butternut squash
2 cups sliced cremini mushrooms
1 cup diced red onion
1 red bell pepper, chopped
1 cup cooked basmati rice
1 X 15-ounce can black beans, drained & rinsed
1 tsp. chili powder
½ tsp. ground cumin
Zest of 1 lime
1 X package Field Roast Chao Creamery Tomato Cayenne Slices, shredded.
8 X 8-inch flour tortillas
Pico de gallo, guacamole, vegan sour cream, and cilantro, to serve
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the butternut squash on the baking sheet, drizzle with 2 tbsp. olive oil, and season with salt and pepper. Roast for 30 - 35 minutes, flipping ½ way through, until fork tender and starting to crisp. Meanwhile, heat a small saucepan over medium heat. When warm, whisk in the flour and cook until bubbling and fragrant, 2 minutes. Whisk in the spices and stock, and bring to a simmer. Let the sauce bubble away for about 5 minutes, or until starting to thicken and become glossy. Set aside.
Heat a skillet over medium-heat and pour in the remaining oil. Add the onion, season with a pinch of salt, and cook until softened and translucent. Add the bell pepper and cook for 1 minute, then stir in the rice, black beans, spices, lime, and season with salt to taste. Fold in the butternut squash.
Pour about ¼ cup of enchilada sauce on the base of a high-sided baking tray. Working one at a time, fill each tortilla with about ½ cup of the squash mixture, then place, fold side down, in the baking tray. Cover with enchilada sauce, and top with shredded Field Roast Tomato Cayenne Chao Slices. Bake until for 20 - 25 minutes, until golden. Let rest for 5 minutes, then top with guacamole, pico, vegan sour cream, and cilantro, and serve. Delicious!