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Easy Butternut Squash Enchiladas
Ingredients
- 4 cups butternut squash peeled, seeds removed, and cut into bite-sized pieces
- 1/2 teaspoon cumin ground
- 1/2 teaspoon coriander ground
- 1 1/2 teaspoon neutral oil vegetable, canola, grapeseed
- Salt and black pepper to taste
- 10 ounces green enchilada sauce
- 8 corn tortillas
- 1 cup vegan cheese shreds ) (optional
- 1/4 cup red onion finely chopped
- A handful of cilantro chopped
- red onion cilantro, and radish; hot sauce; and lime wedges; finely chopped
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