| Ingredients
1 small butternut squash,
diced
1 cup frozen peas
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon salt
Corn tortillas
Enchilada Sauce:
1 cup pepitas
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 can (15 oz) tomato
sauce
1 cup vegetable broth |
Preparation
Step 1
In a large skillet, heat some oil over medium heat. Add the onion,
garlic and cook until softened.
Step 2
Add the diced butternut squash to the skillet and cook until
tender, about 10-15 minutes.
Step 3
Stir in the peas, cumin, coriander, turmeric, salt, and pepper.
Cook for another 5 minutes. Remove the skillet from heat.
Step 4
Take a tortilla and place a spoonful of the filling on half of the
tortilla. Fold over to form a taco.
Step 5
Heat oil in a deep pan for frying. Fry the taco until golden brown.
Pepita Enchilada Sauce:
Step 1
In a skillet, heat the olive oil over medium heat. Add the pepitas
and toast them until lightly browned. Remove from the skillet.
Step 2
Add the diced onion and garlic. Cook until softened. Add the
pepitas back to the skillet, add the cumin, chili powder, and
paprika. Cook for another minute.
Step 3
Pour in the tomato sauce and vegetable broth. Stir to combine.
Simmer the sauce for about 10-15 minutes, until it thickens.
Step 4
Use a blender to blend the sauce until smooth. |
