SMOKY PORTOBELLO AND BUTTERNUT SQUASH ENCHILADAS
Yo, guys! Usually in the Antidote Kitchen recipes we keep it as natural as possible meaning no pre-made spice mixes and that sort. This vegan portobello and squash enchiladas recipe makes a slight exception to that but it’s still very much plant based. The exception is exactly that pre-made spice mix which I’m sure you could make yourself by just using the right mix of loose spices but I happen to really like those ready-made BBQ spice mixes and therefore, we stick to that in this recipe. And surely that’s not the biggest cooking crime…I hope! 😉
In any case, this recipe makes a mean weekend dish. You know, the kind of dish you’d cook for Friday or Saturday night to be enjoyed watching your favourite TV show or a movie with a couple of friends over and a few beers, of course! I mean, if you ask me there is no shame doing that any day of the week, but just simply because this recipe takes some extra time to make as you will have to cook the butternut squash, it’s better to do it when you are not over-tired. And your guests (vegan or not vegan) will love it too!
And if anyone has a secret recipe for a home-made BBQ spice mix (ideally something that you can just mix while cooking i.e. no pre-work required) then send it my way. I’d be very happy to experiment with home-made spice mixes but until that, I’ll stick to these shop bought taco spice mixes as a treat while being very aware of the hidden sugars they contain.
Having said all that, the taste of this dish is definitely worth those calories so if you enjoy that smoky BBQ flavour and Mexican food, then this one is for you. Enjoy!
SMOKY PORTOBELLO AND BUTTERNUT SQUASH ENCHILADAS
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: 4
Ingredients
- 6-8 whole wheat tortilla wraps
- 1 butternut squash (about 1 kg)
- 2 tbsp olive oil
- 250-300g Portobello mushrooms
- 1 yellow onion
- 1 garlic clove
- BBQ taco spice mix or BBQ sauce of choice
- 100ml unsweetened almond milk
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- ½ tbsp Dijon mustard
- Squeeze of lemon juice
- 1 tsp garlic granules/powder
- 1 tsp smoked paprika
- Sea salt to taste
- Fresh coriander
- Serve with avocado/guacamole, cashew cream or your other favourite sides
Instructions
- Pre-heat oven to 175C
- Peel and chop the butternut squash in bite sized pieces
- Lay the pieces on a baking tray and drizzle with olive oil and a pinch of salt. Toss around to get even coating
- Bake in the oven for about 30-40 minutes or until the squash is al dente (do not overcook!)
- While the butternut squash is baking, chop the onion, garlic clove and Portobello mushrooms
- When the squash is done, remove from the oven and put aside
- Heat up a frying pan with 1 tbsp olive oil and add the mushroom. Fry until the mushrooms starts to release their liquid and continue cooking for a few minutes after that so that the liquid evaporates
- Then add the onion and garlic and sauté for about 5 minutes so that the onion turns translucent
- Add half of the baked butternut squash and the bbq spice mix (or bbq sauce). Toss around to make sure all the veggies are covered in the spice mix and then take off the heat
- To make the cheesy butternut squash sauce, put the remaining half of the squash into a high speed blender together with the almond milk, cornstarch, nutritional yeast, Dijon mustard, garlic granules, smoked paprika, a pinch of salt and a squeeze of lemon juice. Process until a smooth, thick sauce form. Adjust seasoning to taste
- Make the tortillas by filling each wrap with the mushroom stir fry and rolling them up tightly. Lay them on a baking tray next to each other
- Once you’ve filled and rolled up all the wraps, pour the squash sauce on top of them
- Bake in 200C oven for 15-20 minutes or until the topping turns slightly brown
- Top with some fresh parsley and serve with your favourite sides
Nutrition Information
Serving size: 1 Calories: 511 Fat: 12 Carbohydrates: 55 Sugar: 13 Fiber: 7 Protein: 12