Adding our spaghetti squash to a delicious batch of veggie enchiladas is a fantastic way to increase the nutrition in this family favorite! Spaghetti squash is high in fiber, Vitamins A and C, and is high in antioxidants, but not only that, it tastes amazing in this recipe for enchiladas, the perfect combo of sweet potato, mushroom, black beans and our fast homemade enchilada sauce–all topped in cheese, olives, sour cream, avocado and fresh herbs!
Prep Time: 15 minutes
Cook Time: 1 hour
- 8 small corn tortillas
- 4 ounces of grated extra sharp cheddar cheese (omit for Vegan option, use dairy-free cheese instead)
- 1 2.25-ounce can of sliced black olives, drained
- 1 tablespoon coconut oil, melted
- 3 small sweet potatoes, diced
- 1 cup cremini mushrooms, diced
- 3 small garlic cloves, peeled & minced
- 1 teaspoon sea salt
- 1 teaspoon dried onion powder
- 1 cup cooked Solely Spaghetti Squash
- 1 cup cooked black beans, rinsed
- 2 15-ounce cans of tomato sauce
- 1 teaspoon sea salt
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 medium avocado, peeled & slice
- 1/4 cup full-fat sour cream (omit for Vegan option, use dairy-free plain yogurt instead)
- 1 whole scallion, minced
- 1/4 cup fresh cilantro, minced
- Preheat your oven to 400 F (205 C).
- Add melted coconut oil, diced sweet potato, diced mushroom, minced garlic and onion powder to a mixing bowl and toss together well.
- Arrange on a baking tray lined with parchment paper. Roast in the oven until soft, about 20 minutes. When done, remove from the oven, leaving the oven heat turned on.
- While the vegetables are cooking, fill a medium pot about two-thirds full with water and bring to a boil. When boiling, add your Solely Spaghetti Squash and boil until soft, 4-6 minutes.
- Minced the scallion and cilantro.
- Strain squash in a colander and set aside.
- Mix the spaghetti squash, black beans and half of the scallion and cilantro into the tray of vegetables.
- Prepare your enchilada sauce by mixing canned tomato sauce, sea salt, chili powder, garlic powder, smoked paprika and ground cumin in a mixing bowl and mixing well together.
- Using a 1-cup measuring cup, scoop one cup of sauce and spread it on the bottom of a 8×8” oven-safe baking dish in an even layer.
- Scoop 1 cup of the sauce and mix it in the tray of cooked vegetables, squash and black beans. Fill each corn tortilla with this mixture and roll, securing the mixture, and placing down into the sauce in the baking dish. Repeat until you have filled each tortilla, packing them tightly together, side-by-side.
- Spread the remaining sauce over the top of the rolled tortillas, followed by the grated extra-sharp cheddar cheese and sliced olives.
- Bake in the oven, uncovered, until the enchiladas are completely warmed through and the cheese has melted, about 30 minutes.
- Remove from the oven and garnish with sliced avocado, sour cream, minced scallion and cilantro.
- Serve between 4, storing any leftovers in the fridge in an airtight container for up to 3 days, or freezing in a plastic container or sealed bag for up to 3 months.
Notes about the recipe: We used corn tortillas, but you can easily use any variety of tortilla you prefer such as flour, gluten free or grain-free varieties. We used extra-sharp cheddar cheese, but feel free to use other varieties, or omit the cheese and sour cream to keep this recipe vegan and dairy-free.
Credit: Recipe prepared by Sarah Steffans