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Updated: Feb 1, 2022

Enchilada bakes are a frequent dish around my house because they are an easy "anything goes" kind of dish. This one includes butternut squash, poblano peppers, black beans and corn. Last week I made one with Trader Joe's Soy Corizo. Optionally, roll them up in burrito-sized flour tortillas instead. No rules, just yum!


4 cups butternut squash, cubed

2 large poblano peppers, deseeded and chopped

1 onion, chopped

1.5 tsp cumin

1 tsp dried oregano

1 tsp smoked paprika

15 oz can black beans, drained & rinsed

15 oz can corn, drained

3 Tbsp vegan butter

3 Tbsp flour

20 oz can red enchilada sauce

1 cup 'no chicken' vegetable broth

8 oz vegan cream cheese

4 oz can green chiles

10 flour tortillas or 6 burrito-sized flour tortillas

8 oz shredded vegan cheddar or colby jack

Sliced green onions, optional


1. Preheat oven to 350°F

2. Place a large skillet over medium-high heat with 2 Tbsp vegetable oil. Once hot, sauté butternut squash and poblano peppers for 5 minutes. Season with salt and pepper. Add the onions and continue to cook another 5 minutes. Stir in cumin, oregano and smoked paprika. Continue to sauté another 2 to 3 minutes. Stir in black beans and corn. Heat through and set aside.

3. While the veggies are cooking, prepare the creamy enchilada sauce. Melt vegan butter in a pan over medium heat. Add flour to the pan and whisk until bubbling, then continue to cook 2 minutes. Wisk in broth and enchilada sauce. Continue to heat, whisking continuously until boiling; continue to cook for 2 to 3 minutes. Stir in vegan cream cheese and whisk until smooth. Stir in green chiles. Remove from the heat and set aside.

4. To assemble, pour 1.5 cups of enchilada sauce in the bottom of the 9" x 13" baking dish. Lay tortillas, cutting to size, over sauce to cover bottom of dish. Reserve 1 cup of vegetable mixture for top of bake. Add 1/2 of the veggie/bean mixture, 1/2 the shredded cheese and 3/4 cup sauce. Repeat with tortillas, veggie mixture, shredded cheese and sauce followed by a final layer of tortillas. Pour remaining sauce over tortillas then sprinkle reserved vegetable and bean mixture.

5. Cover and bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes before cutting. Serve with sliced green onions (optional).

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