These low-FODMAP and vegetarian enchiladas are full of smoky, savory, and subtly sweet autumn flavors. Stuffed with lentils and kabocha squash, then doused in a spicy chipotle tomato sauce, they’re wonderfully healthy and gluten-free too!
Who ever said pumpkin had to be sweet?
In the midst of pumpkin spice season, I am enjoying pumpkin in one of my favorite forms: kabocha squash!Not only is kabocha squash, in my opinion, one of the most delicious winter squashes, with sweet-and-savory flavor and a smooth but firm texture, it’s low-FODMAP, too!
It’s perfect in soup, in hummus, roasted on its own for a snack of as a side dish…and it’s delicious in these smoky enchiladas.The chipotle chili powder in the enchilada sauce makes these pretty spicy, but if you’re not so into the heat, you can always substitute for ancho chili powder or, if not on a strict low-FODMAP diet, regular chili powder.
- 1 medium-large kabocha squash, peeled and diced into one-inch cubes
- 1 Tbsp. canola oil
- 1/2 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup cooked lentils, canned or prepared homemade
- 4 oz. sharp cheddar cheese
- 1 28-oz. can diced tomatoes
- 3 Tbsp. garlic-infused olive oil
- 3 Tbsp. gluten-free flour blend
- 3/4 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 Tbsp. brown sugar
- 12-15 corn tortillas
- diced green onion tops, for serving, optional
- Preheat oven to 400 degrees Fahrenheit.
- On a large baking sheet, toss together the kabocha squash, canola oil, 1/2 tsp. cumin, cinnamon and salt. Bake 20 minutes, or until easily pierced with a fork.
- In a small bowl, toss together the cooked lentils, roasted kabocha squash, and cheddar cheese.
- Meanwhile, mix all of the sauce ingredients in the bowl of a blender and blend, or mix them in a regular bowl and blend with an immersion blender.
- Reduce oven temperature to 350 degrees Fahrenheit. Spray a 13 x 9 inch baking dish with cooking spray.
- Spread 1 cup of enchilada sauce in the bottom of the pan.
- Ladle the filling mixture into the corn tortillas by scooping about 1/4 cup filling into each (you can eyeball it). Roll up the tortillas and place them, seam-side down, in the baking dish. (Mine tore a bit, but still tasted delicious. If they tear, just don't mess with them more; leave them be.)
- Pour the remaining enchilada sauce over the top and bake at 350 for twenty minutes.
- Serve topped with diced green onion tops, optional.
- Serves 4-5.