Vegan MoFo – Day Eleven

Vegan MoFo – Day Eleven


​Today’s theme – where does your favorite food come from? For me, I love Mexican food. Having grown up in Texas, I mainly ate TexMex meals. This dish is a take on one of my favorites growing up. It is black beans, tempeh, and butternut squash enchiladas. 

A small warning, this recipe is a little time intensive, but it is worth it. The filling can be used for these enchiladas or for a few ideas that I posted below. 

​What I used:
•    1 small to medium butternut squash, cubed and roasted*
•    2 tsp olive oil, divided
•    1 ½ cups of cooked black beans
•    1 package of tempeh, steamed and cubed**
•    2 tsp cumin, divided  
•    1 ½ tbsp + 2 tsp lime juice, divided  
•    1/2 small onion, diced
•    1/2 tsp garlic powder
•    8 soft corn tortillas 
•    1 jar mild enchilada sauce
•    Vegan shredded cheese, optional


For the filling
1.    For the tempeh – remove it from the package and steam for 10 minutes over medium-high heat. Next, cut the steamed tempeh it into small cubes. Place it in a bowl and toss with
1 ½ tablespoons of lime juice and 1 tsp of cumin. Marinate the tempeh for 2-4 hours. It can also be marinated overnight

2.    Preheat the oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and remove the seeds on the inside. Next, peel the squash and slice a little off of each end. Cut the squash into small to medium sized cubes. 

3.    Place the cubed squash into a large bowl and toss with 1 tsp of olive oil. Spread onto a lightly greased baking sheet and sprinkle with a little salt. Roast the squash until it is tender and starting to brown on the edges, around 25-35 minutes. The time will depend on the size
of the cubes. If you are making the enchiladas now, keep the oven on and turn the temperature down to 375 degrees Fahrenheit. 

5.    After the squash is roasted and the tempeh is marinated, heat a large skillet over medium-high heat. Once the pan is warm, add 1 tsp of olive oil. Next add the diced onion, marinated tempeh, garlic powder, and a sprinkle of salt. Stir to combine. Cook the onions
and tempeh until ​they are brown and started to heat through. 

6.    Next, add the 1 cup of the roasted butternut squash, the black beans, 2 tsp of lime juice, and the remaining 1 tsp of cumin. Stir to combine everything and cook for
​5-7 minutes. This will ​give the flavors time to meld with ingredients. 


Assemble the enchiladas
1.    Warm the tortillas in the microwave for 30 seconds to soften. 

2.    Spoon a few tablespoons of the enchilada sauce into an 8×8 baking dish (or any baking dish that will hold 8 enchiladas)

3.    Spoon about 2 tablespoons of the filling into the tortillas and tightly roll. Place each enchilada seam-side down into the baking dish, pressing them side-by-side. 

4.    Top with the remaining enchilada sauce and sprinkle with a little bit of the vegan cheese. 

5.    Bake for 15 minutes, or until the cheese has melted. 

* This will make more than you need for the recipe. However, you can use the roasted squash a side dish, incorporate it into a different recipe, or even freeze for later use. 

** Steaming the tempeh helps soften it and allows it to absorb marinate. It also aids in the digestion process. 

Confession – I made the filling and turned it into 3 dishes! I love being able to take ingredients and turn them into multiple meals! With this filling, I also made enchiladas with salsa verde sauce and then used the filling in a rice bowl. 

I hope you enjoy this recipe. You can also play around with the flavors of filling but using enchiladas in the filling while it is cooking, or even a favorite taco seasoning. ​​

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