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Enchiladas Calabazas

Ingredients (use vegan versions):

8 corn tortillas
4 cups cooked or thawed frozen squash
1 small container of vegan cream cheese
1 large onion
1-2 tablespoon chili powder
corn oil
bottled enchilada sauce to cover
guacamole

Directions:

Chop the

onion very fine and saute in the olive oil until quite soft. In a bowl mix the squash, cream cheeze, chili powder, and sauteed onion. Divide it and roll it up in the eight tortillas, and place in a shallow casserole side by side. Cover with enchilada sauce, and bake at 325 for 10 or 15 minutes (until the tortillas are done- this varies greatly with the brand you use- and the sauce is hot).

Serve topped with guacamole and chopped cilantro.

NOT low fat! Unless they make fat free vegan cream cheese, and you leave out the guacamole. . .but it sure is good!

Serves: 4

Preparation time: 45 min

more Free recipe and All Free recipe

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Recipe of the day!

Enchiladas Calabazas

More Vegetarian Recipes