Meatless Monday — Butternut Squash Enchiladas

Jul, 22, 2013

After spending a few weeks in Sweden, I have started craving Mexican food, San Diego style. I don’t want to be snobby, but San Diego does have the best Mexican food this side of the border. My friend Kristen taught me how to make enchiladas, and I just tweaked the recipe a bit. I won’t lie — there is a bit of labor involved in making these, but they are totally worth it.


  • 8 dried Anaheim California chiles or New Mexican dried chiles
  • 2 cups water
  • ¼ cup buckwheat cereal
  • 1 tbsp. dark chocolate
  • Dash of cinnamon,
  • salt and ground chili pepper to taste

Wash chiles and tear off the tops. Place them and everything else for the sauce into a blender and puree until smooth. Strain and remove seeds.


  • 1 cup cooked and pureed butternut squash
  • 1 cup grated dairy free mozzarella cheese
  • 6 scallions, mincedbutter nut squash enchilads
  1. Mix everything for the filling and set aside.
  2. Preheat oven to F350.
  3. Soften 6 corn tortillas one at the time in hot oil.
  4. Dip the tortilla into the enchilada sauce, then add filling.
  5. Roll up and place, fold side down, in a baking dish.
  6. Repeat until all tortillas have been filled and stacked in baking dish.
  7. Sprinkle some cheese in an even layer.
  8. Bake for 15-20 minutes until the enchiladas are slightly crispy and cheese has melted.
  9. Serve with rice, beans, guacamole and a leafy salad.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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