/, Vegan, Vegetarian/Vegan Chilli Enchiladas & Butternut squash queso’ish topping

Vegan Chilli Enchiladas & Butternut squash queso’ish topping

Vegan Chilli Enchiladas & Butternut squash queso’ish topping

Enchiladas have always been a favourite meal, I love the fact you can prepare earlier and pop in the oven when you’re ready to eat. They are also great for using leftovers. 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. But then theres the cheese, now cheese can make a dish and when I first cut out dairy finding a vegan alternative was touch. Often the Vegan cheeses struggle with a melting point. I then 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

Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.

Leave A Comment