Butternut Squash & Mushroom Enchiladas – Eat Healthy for Less
Time: 2 hrs 30 mins
£1.16 per serving
This recipe is packed full of flavour with the butternut squash and mushroom fillings, topped with a spicy tomato sauce. You can double the recipe as all the fillings and the sauce is great for freezing. Using corn tortillas makes this dish gluten-free and these enchiladas are perfect for vegetarians. This dish costs just £1.16 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Recipe inspiration & image source: Pinch of Yum
Nutritional Information: Calories 192kcals; Carbohydrates 25.6g; Dietary Fibre 4.6g; Total Fat 7.9g; Protein 7.9g; Sugars 6.4g; Salt 0.3g.
- ½ small onion, chopped
- 1 small jalapeno, deseeded and chopped
- 1 bell pepper, chopped
- 1 tbsp butter
- 200g butternut squash, peeled & cubed
- ¼ tsp chilli flakes, ¼ tsp cumin, ¼ tsp salt, mixed together in a bowl
- 225g mushrooms, chopped
- 6 corn tortillas
- 130g cheddar cheese, grated
For the sauce
- 450g tomatoes
- 2 garlic cloves
- 65g coriander
- 130ml stock
- 60ml double cream
- ½ lime juice
- Salt to taste
For the sauce: Remove the husks and place the tomatoes on a greased baking tray. Roast for 20 minutes at 200C, until the skins have brown or black spots on them, and the tomatoes are soft. Place in a blender with the garlic and coriander and puree until mostly smooth. Transfer to a saucepan and add the stock. Simmer for 20 minutes, until the sauce has thickened. Add the cream, lime juice and season with salt.
For the squash filling: In a large non-stick pan over high heat, fry the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and sauté for a few minutes. Add the squash, 1/2 tablespoon butter, and ½ the spice mixture; sauté until the squash is fork-tender. Set aside.
For the mushroom filling: Place 1/2 tablespoon butter back in the pan; add the mushrooms and sauté until soft and browned. Season with the remaining spice mixture.
Assembly: Preheat the oven to 200C. Warm the tortillas in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished, cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favourite toppings, e.g. salsa, guacamole.