Mushroom Squash Vegetarian Enchiladas

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Baby bella mushrooms, winter squash, cheddar cheese & homemade red sauce fill these gluten free & vegetarian mushroom enchiladas with tons of flavor.

Mushroom Squash Vegetarian Enchiladas

It’s been a few weeks since I’ve posted a new farmers-market-inspired recipe, so I decided that this week I’d share a new, delicious veggie filled dish with ingredients inspired by my latest farmers market finds!

Vegetarian Enchiladas

I picked up some fresh squash and mushrooms while at the Little Italy Farmers Market  with my Mom about a week ago.

I decided to combine them both to make these scrumptious gluten free & vegetarian enchiladas!

Gluten Free Vegetarian Enchiladas

And scrumptious they were! I made a slightly different version of my favorite Homemade Red Enchilada Sauce and topped them off with Cabot White Oak Cheddar Cheese, yum!

Mushroom Squash Vegetarian Enchilada Ingredients

Gluten Free Red Enchilada Sauce Ingredients

  • 1 tbsp olive oil
  • 3 garlic cloves (minced)
  • 1 can (28 oz) diced tomatoes
  • 12 oz tomato paste
  • 1 cup vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp cocoa powder
  • 1 tsp onion powder

Gluten Free Mushroom Squash Enchilada Ingredients

  • 1 tbsp olive oil
  • ½ cup onions (diced)
  • 3 cups baby bella mushrooms (sliced)
  • 4 cups squash (diced)
  • 3 cloves garlic (minced)
  • 16 small corn tortillas
  • 2 cups cheddar cheese (shredded)

Preheat the oven to 350°F.

Prepare the sauce by adding the olive oil to a large pot over medium heat.

Add the minced garlic to the heated oil and cook for 1-2 minutes, then add the pureed tomatoes, tomato paste and vegetable broth.

Combine and cook for an additional 2 minutes.

Gluten Free Red Enchilada Sauce Recipe

Add the chili powder, cumin, oregano, cocoa powder and onion powder.

Gluten Free Red Enchilada Sauce Recipe

Combine well then bring the sauce to a boil. Reduce to a simmer, cover and allow to cook for 15 minutes.

In the meantime, prepare the filling for the enchiladas.

Add the olive oil to a large skillet over medium heat. Add the onions, mushrooms and squash. Saute 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.

Mushroom Squash Vegetarian Enchiladas Recipe

Set the vegetable mixture aside.

Heat the tortillas in a dry skillet on the stove over medium heat. Just 10-15 seconds per side, that way they’re nice and bendable, and won’t break when rolling.

Dip each tortilla into the sauce, then fill with the vegetables & a sprinkling of cheese.

Mushroom Squash Vegetarian Enchiladas Recipe

Roll the tortilla up and place in a baking dish.

Repeat until all enchiladas are prepared. Top with the remaining sauce and cheddar cheese.

Mushroom Squash Vegetarian Enchiladas Recipe

Place in the oven and bake for 20-25 minutes.

Mushroom Squash Vegetarian Enchiladas

The meatiness of the mushrooms means you won’t even miss the actual meat in this yummy vegetarian recipe!

Gluten Free Vegetarian Enchiladas

Using small corn tortillas, this recipe makes 16 small enchiladas. I divided them up between two baking dishes.

I cooked one right after preparing them, I covered the other and placed it in the refrigerator. I popped it in the oven a few days later and had another delicious dinner ready to go!

Mushroom Squash Enchiladas

I topped mine with jalapeños for spice and avocados for creaminess!

Mushroom Squash Enchiladas

For more enchilada recipes, check out these popular dishes!

Gluten Free Vegetarian Enchiladas
5 from 1 vote
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Mushroom Squash Vegetarian Enchiladas

Baby bella mushrooms, winter squash, cheddar cheese & homemade red sauce fill these gluten free & vegetarian mushroom enchiladas with tons of flavor!

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 small enchiladas
Calories 182 kcal
Author Whitney Bond

Ingredients

Red Enchilada Sauce

  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 28 oz can diced tomatoes pureed
  • 12 oz tomato paste
  • 1 cup vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp cocoa powder
  • 1 tsp onion powder

Enchilada Ingredients

  • 1 tbsp olive oil
  • ½ cup onions diced
  • 3 cups baby bella mushrooms sliced
  • 4 cups squash diced
  • 3 cloves garlic minced
  • 16 small corn tortillas
  • 2 cups cheddar cheese shredded

Instructions

  1. Preheat the oven to 350°F.

  2. Prepare the sauce by adding the olive oil to a large pot over medium heat.
  3. Add the minced garlic to the heated oil and cook for 1-2 minutes. Add the pureed tomatoes, tomato paste and vegetable broth.

  4. Combine and cook for an additional 2 minutes.
  5. Add the chili powder, cumin, oregano, cocoa powder and onion powder.
  6. Combine well then bring the sauce to a boil.
  7. Reduce to a simmer, cover and allow to cook for 15 minutes.
  8. In the meantime, prepare the filling for the enchiladas.
  9. Add the olive oil to a large skillet over medium heat.
  10. Add the onions, mushrooms and squash.
  11. Sauté 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.
  12. Set the vegetable mixture aside.
  13. Heat the tortillas in a dry skillet on the stove over medium heat, 10-15 seconds per side, that way they’re nice and bendable, and won’t break when rolling.
  14. Dip each tortilla into the sauce, then fill with the vegetables & a sprinkling of cheese.
  15. Roll the tortilla up and place in a baking dish.
  16. Repeat until all enchiladas are prepared.
  17. Top with the remaining sauce and cheddar cheese.
  18. Place in the oven and bake for 20-25 minutes.