Nothing against red sauces, but I tend to prefer them when making beef or hearty dishes. Sauces to accompany vegetarian or fish dishes really call for cream and butter to me, because I really do love the richness next to the delicate flavors.
This is the last post of my Plant-Based Batch Cooking series! If you’ve been reading and preparing along, you’ll already have the sweet potato, squash, and beans cooked in advance, so we are well on our way to having dinner already, so let’s make the pickle and the sauce-then we will assemble and bake!
I love cheese sauces like this: rich, creamy, and perfect topped with a quick, tangy pickle made from radishes and red onion.
Also, worth mentioning: I cooked these squash in the oven earlier in the week, so they will be soft when you handle them. Score the inside (much like you would an avocado or mango) and then scoop the flesh from the skin, trying to maintain the square shapes as much as possible.
The filling, if you end up having some left over, is great added into breakfast omelettes or combined with pan-fried white potatoes and topped with a poached egg and avocado for a write-home worthy breakfast hash.
If you have leftover sauce, it’s a great substitute for a hollandaise- you can add it to asparagus spears or drizzled over the hash that I mentioned above.
I purchased the smaller flour tortillas, so I had to secure them with a toothpick, but if you have the full-sized ones, you won’t have to. Just tuck the end under the enchilada and let the weight of it pin it into place.
Serve these with lime wedges, pickled jalapenos, and the quick pickled radishes. I’m sure you’ll love them as much as we do.
Sweet Potato, Squash, and Black Bean Enchiladas
For the pickle:
4 salad radishes, sliced thinly
1/2 small red onion, sliced
1 tsp black mustard seeds
1 tbsp sugar
1/4 cup red wine vinegar
For the cheese sauce:
2 oz (1/2 package) softened cream cheese
1 cup milk
1/4 cup butter
1 heaping tablespoon flour
1 cup monterey jack cheese
1 small bunch chives, chopped
For the filling:
1 cup each: cubed cooked squash (I used acorn and kabocha)
2 cups steamed sweet potato
1 1/2 tsp cumin
1/2 cup cooked black beans
1/3 cup crumbled feta cheese
1/2 red onion, diced
1 package small flour tortillias
1 container toothpicks
drizzle of olive oil (approx. 1 tbsp)
For the avocado salad:
Preheat oven to 350 degrees Fahrenheit.
Combine all the pickle ingredients, stir to coat, and set aside.
Bring the cream cheese and milk to room temperature. Melt the butter in the bottom of a medium-sized Dutch oven. Sprinkle over the flour and whisk to combine.
When the smell of raw flour is gone, whisk in the milk and bring to the boil to thicken. Melt in the cream cheese, then add the monterey jack. Season with chives, cayenne, and salt and pepper. Set aside.
Add the filling ingredients into a large bowl and stir to combine. Working one-by-one, add the filling ingredients, roll the tortillas, and place in a greased 9×13 inch baking dish (with a bit of the sauce added to the bottom). Pin in place with the toothpick (see above). Spoon the sauce over the top and drizzle with olive oil.
Bake for approximately 20-25 minutes until lightly browned. Serve with pickles, avocado salad, and the other fixings.