Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash (cut in cubes)
  • 1 small red onion (sliced)
  • 2 poblano peppers (deseeded and diced)
  • 1 tbsp olive oil
  • 1/2 tbsp dried oregano
  • 1 tsp smoked paprika
  • salt & pepper (to taste)
  • 3 tbsp vegan butter
  • 3 tbsp flour
  • 1.5 cups green enchilada sauce* (separated)
  • 1 cup vegan chicken broth**
  • 8 oz vegan cream cheese***
  • 1 4-ounce can green chiles
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 4-ounce can diced jalapeños
  • 1/2 cup corn (frozen or canned)
  • 18 corn tortillas
  • cilantro and avocado (for topping)

Instruction

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Add squash, poblano and red onion to the baking sheet. Drizzle with olive oil, oregano, paprika and a good pinch of salt & pepper. Toss to coat evenly. Place in the oven for 20 minutes, flipping halfway.
  • While the veggies are roasting, prepare the creamy white sauce. Melt butter in a pan over medium heat. Add flour to the pan and whisk until smooth and bubbly.
  • Add 1 cup of enchilada sauce and vegan chicken broth to the pan and stir to combine.
  • Add vegan cream cheese and green chiles and whisk until smooth. Remove from the heat and set aside. This should make about 3.5 cups of sauce
  • To make the filling, add the roasted veggies, black beans, diced jalapeños, corn and remaining 1/2 cup of enchilada sauce to a bowl and toss to combine. Taste the filling and add salt if needed.
  • Lower oven heat to 350 degrees.
  • To assemble, pour 1 cup of white sauce in the bottom of the baking dish, followed by 6 tortillas and 1/2 of the veggie/bean mixture. Repeat this layer, starting with 1 cup of white sauce. Finally, pour 1/2 of the remaining sauce, followed by the last 6 tortillas and then the remaining sauce.
  • Place the casserole in the oven, uncovered, for 20 minutes. Turn oven to broil and bake for an additional 3-5 minutes (or until top browns slightly). Remove from the oven and allow to cool for 5-10 minutes before cutting.
  • Top with cilantro and avocado, cut into 8 pieces and enjoy.