Mushroom Squash Enchiladas

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

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

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)

View the full recipe at Little Leopard Book →