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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).Step 2
Place 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 3
Roast in the preheated oven until tender, about 20 minutes.Step 4
Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.Step 5
Reduce 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 6
Stir 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 7
Bake 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.