Vegan Recipe: Winter Squash Enchiladas

Courtesy Jill Nussinow, MS, RD, Veggie Queen, from her cookbook, 'The Veggie Queen - Vegetables Get The Royal Treatment'

4 - 6 servings:

Ingredients:

• 1 pkg of 12 corn tortillas, yellow or white
• 28 oz can enchilada sauce
• 1 Tblsp canola oil
• 1 medium onion, diced
• 1 red Anaheim or other medium-hot pepper, seeded and diced
• 2 cloves garlic, minced to equal 1 Tblsp
• 8 oz firm tofu, diced small
• 2 lb kabocha, delicata or butternut squash, peeled and cut into 1/2 - 1 inch dice
• 1 Tblsp Gr. cumin
• 1 chipotle pepper, rehydrated, seeded and diced
• 1/2 cup fresh or frozen, thawed corn
• 1 tsp salt
• 2 - 3 Tblsp chopped fresh cilantro
• Optional: 1/4 - 1/2 cup grated Parmesan or soy cheese
• Optional: Tofu sour cream for garnish

Directions:

1. Spray a large glass baking dish with cooking spray or oil
2. Add oil to a large skillet over medium heat
3. Add onion & and sauté for 5 minutes
4. Add the garlic, tofu, squash, cumin amp; chipotle pepper. Cook for 5 minutes, stirring occasionally
5. Cover the skillet and let cook for 5 more minutes. Stir to turn bottome to top
6. Add corn and cover again
7. Continue the stirring & covering process until the squash is cooked through, in 15 to 20 minutes
8. Add salt to taste
9. Let cool a bit, then add the cilantro & cheese
10. While the squash is cooking, heat a nonstick skillet over medium high heat. Spray with cooking spray or lightly coat with oil.
11. Add the tortillas, one at a time, flipping from one side to another after 15 seconds
12. As you remove each tortilla, dip it in enchilada sauce. Fill with 1/4 to 1/3 cup filling and roll. Place seam side down in the baking sheet.
13. Lightly drizzle the enchilada sauce over the entire dish
14. Cover and bake for 20 minutes, or until heated through
15. If desired, garnish with tofu sour cream, and sprinkle with more cilantro