Vegan Chilli Enchiladas and Butternut Squash Queso’ish Topping. I love the fact you can prepare this dish earlier and pop in the oven when you’re ready to eat. But what about Vegan Enchiladas. Making the recipe into a vegan recipe isn’t difficult we often make this the next day with our Vegan Lentil Chilli leftovers. I came across The Thug Kitchen books and their Butternut Squash Queso’ish Dip and wow! Who needs cheese?
On an added note if you are looking for inspirational Vegan recipes (and are not easily offended) then these books are a must buy! Its like meaty vegan cooking (if that makes sense!)
1/2 portion The Greedy Fox Vegan Lentil Chilli
3-4 Your favourite Wraps
A handful fresh chopped coriander- Garnish
Butternut squash Queso’ish topping, Inspired by the Thug Kitchen.
5oo gr butternut squash puree
1/2 small white onion, grated
2 Tbsp plain Flour
2 tsp The Greedy Fox Mexican Seasoning
125ml Vegetable stock
1 large Tomato chopped
2 Tbsp rape seed oil
65g nutritional yeast. We use Marigold Vegan Engevita Yeast flakes. [optional]
Juice of 1 lime
To make the Enchiladas.
Put a 1/4 of the chilli in each wrap and roll to create 3 burrito style wraps and place into a snug fitting oven proof dish and to with the remaining 1/4 of chilli.
To make the Butternut squash queso’ish topping
Mix the puree with the onion until smooth.
Over a med heat add the oil and flour and The Greedy Fox Mexican Seasoning to a heavy bottomed saucepan stir to create a roux like mixture. Slowly add the stock whisking all the time to create a smooth sauce. Throw in the tomatoes and and puree and Nutritional yeast.
Add the lime juice and adjust seasoning.
Top the Chilli topped enchiladas with some of the Butternut squash Queso’ish topping and bake in a hot oven for 20-25 mins
Sprinkle with coriander and serve