Acorn Squash & Black Bean Tofu Enchiladas

Black Bean Tofu Enchiladas

For the enchiladas:

• 1 medium acorn squash seeded and cut into wedges (If you’ve been peeling winter squash your whole life, it may be time to reconsider. We don’t trust Martha on everything, but we’re with her on this!)
• 16 oz (2 packs) Midnight Moonrise Black Bean Tofu, cubed or cut into long fingers
• 3 tbsp avocado oil
• 8-10 corn tortillas
• Salt and pepper to taste

For the enchilada sauce:

• 6 medium-large tomatoes, diced
• 1 red onion, finely chopped
• 1 jalapeño, de-seeded according to your appetite for spice and finely chopped
• 2 cloves garlic, minced
• 1 tbsp EVOO
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup aquafaba or vegetable broth or water

For garnish (optional):

• Fresh cilantro
• Chopped green onion
• Sliced avocado
• Vegan or dairy cheese
• Lime wedges

Instructions:

1. Roast the Acorn Squash:
• Preheat the oven to 375°F
• Brush the squash wedges with avocado oil, salt, and pepper Spread out on a baking sheet in a single layer
• Roast for 25-30 minutes until tender and lightly browned, flipping halfway through. Set aside.
2. Prepare the Black Bean Tofu:
• Pat the edges of the tofu blocks dry and cut into cubes or fingers
• Heat 2 tbsp of avocado oil in a large skillet over medium-high heat
• When the oil is hot, add black bean tofu to the pan without overcrowding
• Let sizzle for 4-5 mins, until the bottom of the tofu is visibly starting to crisp, then flip with a sharp-edged spatula (something like a stainless steel fish spatula works best)
• Cook for another 3-4 mins 
3. Make the Enchilada Sauce:
• In a saucepan, heat 1 tbsp of EVOO over medium heat. Add diced onion and cook until soft (3-4 mins)
• Add minced garlic, chili powder, cumin, coriander, and smoked paprika, stirring for 1 minute until nicely fragrant.
• Stir in the diced tomatoes and aquafaba, bringing the sauce to a simmer. Let it cook for 10 minutes, stirring occasionally.
• Add salt and pepper to taste.
4. Assemble the Enchiladas:
• Preheat the oven to 375°F
• Lightly grease a 9x13-inch baking dish with EVOO.
• Spread a thin layer of enchilada sauce over the bottom of the dish.
• Warm the corn tortillas by lightly toasting them in a dry skillet or microwaving them for 30 seconds, so they are pliable and don’t crack.
• Add 1-2 squash wedges and a black bean tofu finger to one tortilla. Roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
• Pour the remaining enchilada sauce over the top, making sure all the enchiladas are covered.
• Sprinkle with cheese (optional).
5. Bake:
• Bake in a covered casserole dish for 15 minutes. Remove the cover and bake for an additional 5-10 minutes, until the edges are slightly crispy.
6. Garnish and serve!