squash + black bean enchilada bake.

Alright. This recipe is a game changer. 

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If your family - or friends or roommates or dog or whoever - has been hesitant about your foray into plant-based eating, this is the recipe that will get them on board.

Vegan Mexican food might be one of the most delicious things ever. With a little creative thinking - how to re-create the creaminess of dairy or the heartiness of something meat-based? - we can put together meals that are just as satisfying, easier on digestion, nicer to the planet, and incredibly delicious. Sounds like a recipe for awesome to me!

Michael and I picked up a beautiful bunch of squashes at the market a couple of weeks back and have been on the hunt for inventive recipes to toss them into. Seasonal eating #forthewin. The squash in this recipe, combined with the black beans, provides the heft of what might otherwise be chicken or pork in a non-vegan version. The Daiya cheese melts as milk-based cheddar would; I actually prefer the taste! [Check out Speciesism the Movie if you haven't yet - it's illuminating and might make you want to use only squash, black beans, and Daiya in recipes forevermore.] This is a heart-healthy, fiber-tastic, plant-protein packed way to get all of the flavor of enchiladas without any of the drawbacks of animal products. photo 2
This recipe was inspired by Monique's creation over at Ambitious Kitchen. Her blog is a great resource for healthy cooking and vegetarian takes on classic dishes. (Do check it out!) 

This is quick to put together, keeps well in the fridge, and is perfect for leftover lunches. Also, it has a crispy top layer of tortilla and Daiya cheese! Delicious.

Squash and Black Bean Enchilada Bake
Serves 6
Mexican never tasted to awesome - or so healthy! This hearty vegan bake is an awesome make-ahead for the week and a seriously (and nutritious) way to indulge!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 teaspoons olive oil
  2. 1 medium red onion, diced
  3. 3 cloves of garlic, minced
  4. 2.5 cups peeled butternut squash, cubed
  5. 1 tsp red chili flakes
  6. 1 teaspoon cumin
  7. 1 teaspoon chili powder
  8. 1 15 ounce can black beans, rinsed and drained
  9. 1.5 cups tomato sauce (no sugar added) - or make your own by pureeing roasted tomatoes!
  10. 1 cup Daiya vegan cheddar cheese
  11. 1 avocado
  12. 1 brown rice tortilla, cut into six triangles
  13. salt and pepper to taste
Instructions
  1. 1. In a skillet, heat oil, onion and garlic until fragrant, stirring often.
  2. 2. Add squash and spices, stirring to combine. Cook 5-7 minutes until squash is tender.
  3. 3. Add black beans, tomato sauce, and 1/2 cup of the Daiya. Cook until heated through (Daiya should melt slightly). Transfer mixture to a glass baking dish. Layer top with your brown rice tortilla and remaining Daiya.
  4. 4. Turn on the broiler and transfer dish to the oven for about 8 minutes, until cheese melts and tortillas a crispy.
  5. 5. Remove from oven and let sit a minute or two before serving. Slice avocado and serve on the side.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
From The Ground Up Wellness http://fromthegroundupwellness.com/

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Looking for more vegan inspiration for the recipes you know and love? Send me a note - I'd love to veganize and share!

 

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