I made some vegan acorn squash enchiladas, and here’s how.
Wash a large acorn squash and cut it in half. Be careful! Cook it up in the oven or microwave until it’s really done. Scoop out the flesh of the smaller half and save it for another dish. Scoop out the flesh of the larger half and keep it on the counter. Oh, I forgot to say to cook the seeds with salt. They’re so tasty and munchable!
Get a 9 x 9 pyrex. Get about 5 large flour tortillas. Heat some oil in an extra large frying pan, and heat the tortillas in the oil to soften them. Put them on a plate to wait.
Chop a large onion and some garlic and saute in a medium or large saucepan. Add the squash and a can of pinto beans or black beans that have been drained. Add some chili powder. (I wanted to add some cumin here, but Erik was against it, and I listened to him, but I wish I hadn’t. His rationale is that cumin is so powerful and he wanted to taste the squash.) Cook it up, allowing the squash to brown a bit, if possible. Add salt and pepper. Turn off the heat.
Turn on the oven–350 should be fine. Open the can of enchilada sauce and pour some onto a plate. Dip a tortilla in enchilada sauce, completely coating it. Put the tortilla in the pyrex. Add a fifth of the filling. Roll it up. Do this with all the tortillas until the filling is all used. Pour the rest of the enchilada sauce over top of the enchiladas. Sprinkle generously with mozzarella Diaya. Bake in the oven for about 25 minutes, until it’s hot and bubbly. Serve with special rice.