These Butternut Squash Wild Rice Enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!
A thank you to Erin from The Almond Eater for creating and sharing this delicious plant-based recipe with us!
Easy Enchiladas for Meatless Mondays!
Tacos are my favorite food, which means that enchiladas are a close second. What’s not to love?! Taco shells filled with butternut squash and a wild rice blend and topped with enchilada sauce and cheese. YUM! It’s meat-free, so perfect for Meatless Mondays, but still super filling. I figured since my tofu enchiladas are such a big hit, it was about time to create another flavorful enchilada recipe.
But these wild rice enchiladas are extra special because they’re made with a new-to-me brand of rice called Floating Leaf. Floating Leaf’s Prairie Blends are a mix of rice, quinoa and/or legumes and are a nutritious way to add whole grains into a meal. For this recipe, I opted to use one of their Prairie Blends—the split pea and quinoa sprouted brown rice—which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.
A Healthy Vegetarian Enchilada Recipe
For this recipe, I opted to use the Sprouted Brown Rice, Split Pea, and Quinoa Prairie Blend, which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.
These wild rice enchiladas are not only filled with rice, but also with butternut squash, black beans, tomatoes, onion, and cheese of course. You’ll cook the rice and butternut squash–the rice in a saucepan and the squash in a skillet–then add them to your taco shells. While those are cooking, you’ll chop up the onion and tomatoes (or, feel free to use canned tomatoes!), and combine the onion, tomatoes and black beans into a bowl. Then, you bake the enchiladas for 15 minutes or so or until the sauce is bubbly and the cheese has melted. Don’t forget the avocado! You gotta add the avocado on top for healthy fats and extra flavor.
If you make this recipe, be sure to share it with us by tagging @FloatingLeafFoods and @TheAlmondEater on IG!
Butternut Squash and Rice Enchiladas
These festive fall inspired enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 cup Floating Leaf Sprouted Brown Rice, Split Pea & Quinoa cooked to package instructions
- 1 can black beans rinsed and drained
- 1 cup red onion chopped
- 1/2 cup tomatoes diced, fresh or canned
- 1 cup Mexican cheese blend shredded
- 12 tortillas soft taco size
- cilantro and avocado to garnish
- 1 1/2 cups red enchilada sauce
- 1/4 teaspoon chipotle seasoning
- 1/4 teaspoon garlic powder
Preheat oven to 400°.
Cook butternut squash in a skillet over medium-high heat with a bit of oil, along with the garlic and paprika.
While the squash is cooking, combine beans, tomatoes, onion, and rice in a bowl and set aside. Add cooked butternut squash to the bowl as well; stir to combine.
Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into the two baking dishes.
Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside. Roll tortilla up and place it into the baking dish. Repeat this process for all of the tortillas, then pour the rest of the sauce over the enchiladas.
Sprinkle remaining cheese over top, then bake enchiladas for 15 minutes, or until cheese is bubbling.
Top with cilantro and avocado and enjoy!
Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!