Spaghetti Squash & Refried Bean Enchiladas

Spaghetti Squash & Refried Bean Enchiladas

You read that right– spaghetti squash makes an amazing filling for enchiladas. In this recipe, we pair the squash with vegan refried beans. Muy bueno!

The recipe calls for plant-based queso cheese sauce. There are many recipes online, like this one from Loving It Vegan made from cashews, and this one from Nora Cooks that is nut-free. It’s very easy to make cheese sauce yourself, and the recipes usually yield quite a bit, so you can freeze some for use later.

There are also several prepared products, like this cashew-based queso cheese mix and this cashew-based cheese dip. I have used both and they worked great. You can also use shredded vegan cheese, but remember that these usually contain a lot of oil (i.e, fat and calories!)

I have prepared these enchiladas without any cheese and they were equally as good. You can always add a little salsa or guacamole instead.

If you like this recipe, you may want to check out my Butternut Squash and Black Bean Taco Pie.

Spaghetti Squash and Refried Bean Enchiladas

You, On Plants
Enchilada lovers will rave for the savory combination of squash, refried beans, and queso cheese in this plant-based dish.
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 small spaghetti squash
  • 1/2 cup chopped onion
  • 3 tsp minced garlic (3 cloves, or 1 teaspoon powdered)
  • 1 4 oz. can mild green chiles
  • 1 can fat-free refried beans
  • 2 14 oz cans red enchilada sauce (or 1 28 oz can)
  • garlic powder
  • onion powder
  • salt
  • pepper
  • 8 corn tortillas
  • 1 cup plant-based queso or cheddar cheese
  • optional: chopped green onions or cilantro for garnish

Instructions
 

  • To cook the spaghetti squash: Preheat the oven to 400 degrees.
  • Carefully cut a small spaghetti squash in half lengthwise. Scoop out the seeds and pulp. (Hint: save the seeds for roasting!)
  • Place the two halves cut-side down on a baking sheet. Bake for about 45-50 minutes. Remove from oven and let cool.
  • Reduce oven heat to 350 degrees.
  • Once the squash is cool, scrape out the flesh with a fork, discarding the shell.
  • Heat a skillet on medium heat and add the garlic and onion. Sauteè until soft, adding a splash of water if they begin to stick.
  • Add the spaghetti squash, green chilis, and salt and pepper to taste. Heat through and remove from burner.
  • Empty fat-free refried beans into a small mixing bowl and sprinkle with salt, pepper, garlic powder, and onion powder. Mix thoroughly.
  • Pour about 1/2 cup of enchilada sauce in the bottom of a 9×13 baking dish. Spread some refried beans on a tortilla as if you are spreading peanut butter on toast. Add about 1/4 cup of the squash mix, fold in half, and lay in baking dish.
  • Repeat with remaining tortillas.
  • Pour the remaining enchilada sauce over the tortillas, making sure to cover all of the tortillas completely.
  • Top with cashew cheese sauce or your favorite vegan cheese. Add green onion or fresh cilantro if desired.
  • Bake for 20-30 minutes until heated through. You can add fresh salsa, guacamole, or vegan sour cream. Enjoy!
Keyword Enchiladas, mexican, Plant-Based, Refried Beans, Spaghetti Squash, Tex-Mex, Vegan


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