Butternut Squash Enchiladas: Cozy Vegetarian Dinner Recipe

I’m excited to celebrate Valentine’s Day a little differently this year. Instead of focusing only on romantic gestures, I’ve chosen three meaningful valentines: the planet, animals, and myself—though I’ll admit there’s room for one handsome human, too. This holiday is about love in all forms, and at Sweet Potato Soul I want to share simple ways to show that love every day.

Over the next few days I’ll present ways to honor each of these valentines. Today we start with the planet; on Monday we’ll focus on animals; and later in the week I’ll share tips for loving yourself. Because food is my favorite way to express care, expect plant-based recipes and practical tips for eating with compassion. Small changes to what we eat can have a big positive impact.

The state of our planet is urgent: population growth and rising emissions are driving climate change, and agriculture—especially animal agriculture—plays a major role. A large portion of human-caused greenhouse gases comes from raising animals for food, more than all transportation combined. Water use is another serious concern: producing a pound of beef can require between 1,800 and 2,500 gallons of water, roughly ten times the water needed for a pound of tofu. Factory farms also pollute local waterways, spreading waste and contaminants that harm ecosystems and public health.

With the land, water, and energy devoted to animal production, we could grow food more efficiently to feed more people and reduce environmental harm. I’m optimistic: individual choices—when multiplied—create a powerful ripple effect. You can help make a difference by adopting more plant-based meals, sharing your results with friends, and inspiring others through your example.

Love the Planet

How to love the planet and make a difference (it’s easy):

  • Try delicious plant-based recipes—start with vegan butternut squash enchiladas.
  • Commit to a more plant-centered diet, even if only a few meals a week.
  • Share your journey. When people see your energy and health, they’ll ask what you’re doing. Your example might inspire someone else to try plant-based eating.

Mother Earth needs our care. Eating with compassion and intention is a simple, effective way to show love for the planet.

Butternut Squash Enchiladas
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5 from 1 vote

Butternut Squash Enchiladas

By:
Jenné Claiborne
This recipe is adapted from vegan chef Ayinde Howell’s version in the New York Times. The sauce can be simplified by skipping onions and garlic in the blender step if you prefer fewer steps—the flavor remains delicious.
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
4

Ingredients

Enchilada filling

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1/4 cup water
  • 2 cups cubed butternut squash (or sweet potato or zucchini)
  • 1 can kidney beans (or other beans)
  • 1 1/2 tbsp cumin
  • 1 1/2 tbsp chili powder
  • 1 cup chopped cilantro leaves
  • 1 tsp sea salt (to taste)

For the sauce

  • 3 tbsp coconut or olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp chili powder
  • 3 tbsp garbanzo flour or all-purpose flour (optional)
  • 15 oz can tomato sauce
  • 1 tsp sea salt
  • 8 small corn or flour tortillas

Instructions

Filling

  1. Heat oil in a large skillet.
  2. Add the onions and cook until translucent.
  3. Add garlic, jalapeño, water, and squash.
  4. Stir, cover, and cook for about 15 minutes until the squash is tender.
  5. Add the beans, cumin, and chili powder; stir to combine.
  6. Stir in cilantro and season to taste with salt and any additional spices you like.

Sauce

  1. Heat oil in a saucepan over medium heat.
  2. Add onions, garlic, and jalapeños; cook until the onions are translucent.
  3. Add cumin, chili powder, and flour, whisking until the mixture browns and thickens slightly.
  4. Stir in the tomato sauce and mix well.
  5. Reduce heat to low and simmer for 15 minutes.
  6. Remove from heat and puree the sauce in a blender or food processor until smooth. Season with salt to taste.

Assembly

  1. Wrap tortillas in foil and warm them in the oven for about 5 minutes to soften.
  2. Pour 1/2 to 1 cup of enchilada sauce into the bottom of a baking dish.
  3. Remove the tortillas from the oven.
  4. Fill each tortilla with the squash and bean mixture, then roll tightly without breaking.
  5. Place each rolled tortilla seam-side down in the baking dish, arranging them close together.
  6. Pour the remaining enchilada sauce over the rolled tortillas, fully coating them.
  7. Bake at 350°F (175°C) for about 20 minutes, or until heated through and bubbly.
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