It’s not often that Rob and I eat out but when we do, one of our favourite places is Las Iguanas, a Latin chain restaurant who we favour for their separate veggie and vegan menu making it so easy to order even though it’s not a vegetarian eatery. The staff are always knowledgeable about vegan menu items and things that can be subbed or left off to make a vegan option out of a standard menu item.
Last time we went there, Rob ordered a butternut squash enchilada that he absolutely loved. He’d been asking me for ages to recreate it and so this is my attempt, despite not trying it myself as it wasn’t vegan, I took a shot and of course it’s no copycat recipe, but it sure satisfied Rob’s cravings!
I served it alongside the amazing chilli baby bakes potatoes from Mash Direct. They produce great quality vegetable side dishes made from whole, natural ingredients, no unpronounceable preservatives or flavour enhancers and conveniently prepared, ready to simply cook. Not all the products are vegan but those that are make a regular appearance in my fridge for those times when you just need a fast, yet still delicious and nutritious meal.
The vegetable burgers are my favourite of all the veggie burgers I have tried over the years, they are thick and creamy and crammed with perfectly seasoned veggies and are low calorie yet feel like total decadence. These chilli bakes are a wonderful, flavoursome side to a whole range of dishes, not too hot yet with a perfect chilli zing, they are great to liven up a roast dinner and they also go great with a salad, they taste delicious dipped in some vegan mayo!
The nutrition in these enchiladas is incredible, no saturated fat or cholesterol, just 647 calories and a whopping 50.6g protein, 18.5g fibre, 540% RDA Vitamin A, 97% RDA Vitamin C, 32% RDA Iron and Calcium 21% PER SERVING!
Ingredients: Serves 4
- 1 butternut squash (approx 1kg)
- 1 large leek
- 1 medium red onion
- 400g/14 oz vegan chicken style pieces (or firm tofu, tempeh or seitan)
- 1/2 tsp each paprika, black pepper, garlic powder, onion powder, unrefined sugar
- 1 tsp each chilli powder, ground cumin, sea salt, oregano (or use 2 tbsp enchilada seasoning mix instead of all the herbs and spices)
- 4 cups (1l) tomato passata
- 8 soft corn tortillas (gf if needed)
- Vegan cheddar (approx 1/4 block)
- Almond mozzarella (see below)
Based on this recipe but using almonds and cornstarch which makes for a softer, creamier cheese plus 1 heaped tbsp nutritional yeast but the classic is equally great for a more gooey version.
- Halve and seed the squash and roast at 200’c/400’f for about 30-40 minutes or until scoop-able soft.
- Meanwhile saute the sliced red onion and leek in a teaspoon of oil or a dash of water until softened and slightly coloured. Scoop the squash flesh into a bowl and add the leek and onion plus a pinch of salt and pepper and about a cup of grated vegan cheese. Mash until well combined but still a little chunky.
- Now brown the vegan chicken style pieces in a non stick pan then sprinkle with the spices and herbs then pour over the passata. Stir and let it simmer over a low heat while you start to fill the enchiladas.
- Spoon a layer of the squash mix into the tortilla, then using tongs, pull out some of the vegan chicken coated in tomato sauce but leave the sauce behind. Roll up and place seam side down in a baking tin. Repeat with the rest of the tortillas and fillings then pour the reserved tomato sauce over the top.
- Dollop over the mozzarella and grate over as much cheddar as desired and then bake for 15-20 minutes until golden and bubbling.