Squash & Black Bean Enchiladas

This recipe was inspired by a friend’s awesome Tex-Mex restaurant here on island and utilizes some great fall veggies that are sure to please the palate and give your body all it needs to get through the day. Serve along with some fresh avocado and rice or a fresh salad. Your choice! Just make sure you adjust the heat level for your family or guests 😉

Yield: 10 – 12 servings

Time: 20 minutes prep + 25 minutes baking time

 

Enchilada Sauce Ingredients:

3 cups vegetable stock

1 can or 3/4 cup tomato paste

1 tsp chili powder (double if you like it hot!)

1/2 tsp smoked paprika powder (double if you like it hot!)

1/2 tsp smoked chipotle powder (double if you like it hot!)

1 tsp dried oregano

4 cloves of garlic

1 tbsp tamari

2 Tbsp maple syrup

1 tbsp lime juice

 

Enchilada Filling:

1/2 butternut squash skinned and cut into 1/2″ cubes

2 Tbsp olive oil

1 small onion chopped

2 cloves garlic minced

1 tsp cumin

1/4 tsp smoked chipotle pepper powder

1 can black beans rinsed and drained

3 cups of chopped kale

1 cup corn

1 zucchini

1 tsp sea salt or more to taste

 

1 bag of corn tortillas

Vegan Cheese (or regular if you are not vegan)

Cilantro for garnish

 

Method:

  1. Make the enchilada sauce: put all your enchilada sauce ingredients (except lime juice) into a small saucepan, whisk and bring to a simmer for 10 minutes. Remove from heat, whisk in lime juice and set aside.
  2. Steam the squash by throwing it into a metal strainer or steaming basket and place over a medium saucepan with a few inches of water in it. Place on medium high and cover to steam until squash is tender but not mushy. Remove from heat and set aside while you make the rest of the filling.
  3. Make the rest of your filling: in a large skillet add olive oil, onion and sauté for a few minutes. Then add the garlic, cumin, chipotle powder and blackens and sauté for a few more minutes. Then add the kale, corn, zucchini and salt. Toss to coat the veggies with the seasoning then gently add the squash. Remove filling from heat.
  4. Assemble your enchiladas: Preheat oven to 375 F and grab a 9 x 13 inch baking dish. Cover the bottom of the baking dish with about 1 1/2 cups of the enchilada sauce. Using a griddle, oven or microwave, warm up your tortillas. Fill each tortilla one at a time with some filling (about 1/2 cup) then roll them up and place seam side down in the baking dish. Repeat for all the tortillas. It’s okay if some filling spills out – they are not meant to be perfect 😉
  5. Finally ladle the rest of the enchilada sauce overtop the enchiladas and then cover with some cheese. Cover the baking dish with some aluminum foil and then place into the oven. Cooked covered for 20 minutes. Then remove foil and cook for 5 minutes more. Remove from the oven and let cool for a few minutes then garnish with chopped cilantro and serve. I like to serve my enchiladas with avocado and rice. Enjoy!

 

 

 

 

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