If you're craving a unique and flavorful Mexican dish, look no further than squash bean enchiladas. This hearty and satisfying meal combines the earthy sweetness of squash with the protein-packed goodness of beans, all wrapped up in a warm, comforting tortilla. Whether you're a seasoned enchilada connoisseur or a newcomer to this delightful dish, this article will guide you through the process of creating the perfect squash bean enchiladas.
Here are our top 3 tried and tested recipes!
SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS
Steps:
- Make the enchilada sauce: Dump all but lime juice into a medium saucepan and bring to simmer. Use a whisk. Let simmer together for 10 to 15 minutes until sauce thickens. Add lime juice and turn off heat. Let cool. To cook sweet potato, fill medium saucepan with an inch or two of water, and bring to a boil over medium heat. Throw in metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump in a bowl and smash the pieces around. Some chunks are fine. While the sweet potato steams, heat the oil over medium heat in large saucepan. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in squash and cook for another min. Add chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined. Now youâre going to make the enchiladas. Oven to 375F. Cover the bottom of 9 x 13-inch baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or filling. Cover the enchiladas with remaining sauce, cover the dish tightly with foil; put in oven for 20 min. Remove foil and cook for 5 more min. Let it cool for a min or two before serving. Top with sliced avocado or chopped cilantro. * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more ** Or one 15-ounce can
SQUASH ENCHILADAS COVERED IN BLACK BEAN SAUCE
Here is a dish that rejoices in the bounty of autumn with a joyful nod to Dia de los Muertos. This is a heart healthy dish to keep you alive! The colors alone of this dish will get your skeleton dancing!
Provided by Dana Z
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
- Black Bean Sauce.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
- Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.
- Make a tropical salsa to go with it.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Toss the cubed butternut squash in the olive oil and spread in a single layer on a baking sheet. Bake for 30 minutes.
- Add the chopped peppers and onion to the same pan as the butternut squash and let bake another 15 minutes. Remove from the oven and set aside.
- To make the enchiladas:
- Spread about 3 tablespoons of enchilada sauce evenly along the bottom of an 8"x8" glass baking dish. Add a layer of tortillas. Next add all of the roasted squash mixture, ½ of the kale and ~1/3 of the cheese. Next, add another layer of tortilla and then the beans and the rest of the kale. Add the rest of the cheese, another layer of tortilla and top with the sauce. (See GIF below!)
- Cover with foil and bake for 35 minutes. Remove foil and sprinkle with a little more cheese if you have it and bake, uncovered for another 10 minutes or until bubbly and cheese on top has melted.
Tips:
- Prepare the Squash and Beans: Choose firm, ripe squash and fresh, tender beans for the best flavor and texture. Wash and dice the squash, and trim and cut the beans into bite-sized pieces.
- Roast the Squash: Roasting the squash intensifies its natural sweetness and gives it a slightly caramelized flavor. Toss the squash with oil, salt, and pepper, and roast in a preheated oven until tender and slightly browned.
- Cook the Beans: While the squash is roasting, cook the beans in a separate pot with water or broth. Season the beans with salt, pepper, and any desired herbs or spices, such as cumin, chili powder, or oregano.
- Make the Enchilada Sauce: The enchilada sauce is a key component of the dish, so take your time and make it with care. Use a combination of canned tomatoes, tomato sauce, chili powder, cumin, oregano, and salt and pepper to create a flavorful and slightly spicy sauce.
- Assemble the Enchiladas: Dip each tortilla in the enchilada sauce to soften it, then fill it with a generous amount of the roasted squash, cooked beans, and shredded cheese. Roll the tortillas up tightly and place them in a baking dish.
- Bake the Enchiladas: Pour the remaining enchilada sauce over the tortillas and sprinkle with more shredded cheese. Bake the enchiladas in a preheated oven until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve the Enchiladas: Garnish the enchiladas with fresh cilantro, diced avocado, and a dollop of sour cream before serving. These enchiladas are best enjoyed hot, so serve them immediately.
Conclusion:
Squash bean enchiladas are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a party appetizer. With a combination of roasted squash, cooked beans, and a flavorful enchilada sauce, these enchiladas are sure to be a hit with everyone. The best part is that they are relatively easy to make and can be customized to suit your taste preferences. Experiment with different types of squash and beans, and adjust the seasonings in the enchilada sauce to create a dish that is uniquely yours. Enjoy!
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