Description
These Delicata Squash and Black Bean Enchiladas combine tender roasted squash, hearty black beans, and a flavorful blend of spices wrapped in soft tortillas, topped with melty cheese and a zesty lime creme fraiche. Perfectly balanced with a hint of smokiness from ancho chile powder and bright citrus notes, this dish is a delicious vegetarian Mexican-inspired meal that comes together in just 35 minutes.
Ingredients
Squash Filling
- 2 tablespoons olive oil
- 1 large shallot, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons ancho chile powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 delicata squash, seeds discarded and diced
- Juice from 1 lime
- 2 tablespoons water
- 1/2 red bell pepper, diced
- 3/4 cup canned black beans, drained and rinsed
Enchiladas
- 6 to 8 corn or flour tortillas
- 1 cup red enchilada sauce (store-bought)
- 1 cup shredded cheese (Monterey Jack and cheddar mix)
Toppings
- 1/4 cup creme fraiche
- Juice from 1/2 lime
- 1/2 avocado, diced small
- Handful of cilantro leaves
Instructions
- Prepare the squash filling: In a medium saucepan or skillet over medium heat, warm the olive oil until shimmering. Add the diced shallot and cook until soft and translucent, about 2 minutes. Stir in the minced garlic, ancho chile powder, salt, ground cumin, diced delicata squash, lime juice, and water. Mix to coat the squash in spices. Cover and cook for 5 to 10 minutes, allowing the squash to steam gently. Uncover and stir, testing the squash for tenderness with a knife. If needed, cook an additional 5 minutes, adding a splash of water if the mixture is sticking. Once the squash is soft, add the diced red bell pepper and black beans, tossing to combine thoroughly.
- Assemble the enchiladas: Preheat the oven to 325°F (163°C). To make tortillas pliable, wrap them in damp paper towels and warm in the microwave for 30 seconds or heat in a 300°F (149°C) oven if no microwave is available. In a baking dish (approximately 13 x 9 inches), spread a few spoonfuls of enchilada sauce on the bottom. Spoon 2 to 3 tablespoons of the squash mixture onto each tortilla, fold the tortilla over the filling, and place seam side down in the dish. Fit as many enchiladas as possible, about 8. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded cheese. Bake for 15 to 20 minutes until the cheese melts and the sauce bubbles slightly.
- Make the lime creme fraiche and serve: While the enchiladas bake, whisk together the creme fraiche, lime juice, and a few pinches of salt in a small bowl. Once baked, remove the enchiladas from the oven and top with dollops of the lime creme fraiche, diced avocado, and fresh cilantro leaves for garnish. Serve warm and enjoy.
Notes
- Delicata squash has edible skin, so there's no need to peel it before dicing.
- If you prefer, substitute black beans with pinto or kidney beans.
- Use either corn or flour tortillas based on dietary preference or availability.
- Store-bought enchilada sauce expedites preparation, but homemade sauce can be used for extra flavor.
- Warming the tortillas before assembly prevents cracking and makes rolling easier.
- This recipe is vegetarian but can be made vegan by using dairy-free cheese and sour cream alternatives.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
