These enchiladas make for a satisfying plant-based supper that’s perfect for fall!
Enchilada Sauce
2 tbsp chili powder
1 tbsp cumin
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
2 tbsp cornstarch
2 cups vegetable broth, divided
2 tbsp canola oil
1/4 tsp kosher salt
3 tbsp tomato paste
2 tbsp canola oil
1 red onion, chopped
5 garlic cloves, finely chopped
1 chipotle pepper, minced, plus 1 tbsp adobo sauce
2 tsp cumin
2 tsp chili powder
4 cups diced butternut squash, cut into 1/2-inch pieces
1/4 cup water
3/4 tsp kosher salt
1/4 tsp pepper
1 540-mL can black beans, drained and rinsed
1 227-g bag spinach
2 1/2 cups grated old cheddar cheese, divided
10 medium whole wheat flour tortillas
Preheat oven to 400°F.
Enchilada sauce: Combine chili powder, cumin, garlic powder, onion powder and oregano in a small bowl. Whisk together cornstarch and 2 tbsp of the broth in a separate small bowl until combined. Heat oil in a small pot over medium heat. Add spices and cook, stirring constantly, for 1 to 2 minutes. Add tomato paste and cook, stirring until sizzling and fragrant, about 2 minutes. Gradually pour in remaining broth while whisking constantly. Increase heat to medium-high and bring to a simmer. Whisk in cornstarch mixture. Cook over medium heat, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and set aside.
Heat oil in a large frying pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add chipotle, chili powder and cumin and cook until fragrant, about 2 minutes. Stir in squash, water, salt and pepper and bring to a simmer. Cover and cook over medium-low until squash is tender, about 10 minutes, stirring halfway. Add black beans and spinach and cook until spinach is wilted, 1 to 2 minutes.
Lay tortillas out over the counter. Divide 1 cup of the cheese among the tortillas, spreading in a line down the centre of each. Divide the filling among the tortillas, layering on top of the cheese.
Grease a 9x13-inch baking dish, then spread 1/4 cup of enchilada sauce to coat the bottom. Roll enchiladas up and arrange, seam-side-down in the baking dish. Pour remaining enchilada sauce over enchiladas. Top with remaining cheese.
Bake until cheese is melted, about 20 minutes. Turn oven to broil, and broil until golden brown on top, about 3 minutes.