Roasted Butternut Squash and Soy Chorizo Enchiladas
This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.
- Serves: 1 person
- 2½ cups butternut squash, cut into 1/2-inch cubes
- ⅓cup chopped sweet onion
- 1tablespoon extra-virgin olive oil
- salt and ground black pepper to taste
- 1cup soy chorizo, crumbled
- 3tablespoons chopped fresh cilantro, divided
- 1½ cups green salsa
- ⅓cup plain Greek yogurt, or more to taste
- 10corn tortillas
- 2cups shredded Mexican cheese blend
- 1large avocado - peeled, pitted, and sliced
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
Step 3Roast in the preheated oven until tender, about 20 minutes.
Step 4Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
Step 5Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
Step 6Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
Step 7Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.