Fall is in full swing and that means another squash recipe! A delicata squash recipe to be exact. These Delicata and Black Bean Enchiladas are So So Good! They are flavorful and filling- just the kind of meal one wants for a cool Autumn night.
Now, although this recipe has a lot of steps and ingredients, it comes together quickly and it is sure to be a crowd pleaser. The tenderness of the squash combined with the deep flavors from the enchilada sauce and black bean mixture will have your family and guests asking for more.
We like to garnish these with a creamy cashew sauce or a mild salsa. Tomato and cilantro adds bright freshness to the finished dish. And of course, we never have any Mexican dish without guacamole. It also adds a creaminess to the enchiladas and works great as an appetizer with chips while you wait for these spectacular Delicata and Black Bean Enchiladas to cook.
Fall is a great time for cooking. Don’t miss your chance to use a delicious and fun squash in a new way. Plus, homemade is ALWAYS better and I’m sure you will absolutley LOVE these Delicata and Black Bean Enchiladas. Happy cooking!
- 1 Delicata Squash (Cut into ½-inch-Thick Rings, Scoop Out Seeds.)
- 1 Large Onion (Peeled and Diced)
- 1 Can Black Beans (Drained and Rinsed)
- 1 Jalapeno Pepper (Diced)
- 3 Cloves Garlic (Minced)
- 6-8 Tortillas Flour, Corn or Gluten Free
- Sauce
- 2 Tbsp Olive Oil
- 3 Tbsp Gluten Free Flour
- 2 Tbsp Chili Powder
- 1 Tbsp Paprika
- 2 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Oregano
- 2 Tbsp Tomato Paste
- 2 cups Veggie Broth
- 2 tsp Apple Cider Vinegar
- Salt and Pepper to taste.
- Spices for Bean/Onion Mixture
- 2 tsp Chili Powder.
- 1 tsp Ground Cumin
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Ground Coriander
- 1 tsp Paprika
- Garnish
- 1 Tomato (Diced)
- Salsa Verde
- Guacamole
- Cashew Cheese Sauce
- 1 Bunch Cilantro (Chopped)
- Preheat oven to 400 degrees. Wash and prepare all vegetables and blend your spice mixes.
- Make the enchilada sauce. Add the oil to a sauce pan over medium heat. Add the sauce spice mix including the flour to the pan along with the tomato paste. Stir for 1 minute. The spice mix will incorporate into the paste and become very fragrant. Add the vegetable broth to the mixture and bring to a simmer. Wisk mixture constantly to combine ingredients and prevent clumping on the bottom of the pan. Allow mixture to simmer for 2-3 minutes or until your desired thickness is obtained. Set aside.
- On a baking pan coated with a thin layer of olive oil arrange the squash rings in a single layer. Drizzle a small amount of olive oil over them and season with salt and pepper. Bake for 10-15 minutes on each side or until golden brown. When finished let cool and cut in half.
- While the squash is baking make the black bean mixture. In a large skillet add the garlic, onion and jalapeno and sauté for 2-3 minutes or until onions have become fragrant and slightly translucent. Add the black beans and spice blend and stir to combine. Sauté for 1-2 more minutes to heat the beans.
- Build your enchiladas. In a 13x9 baking dish, lay out a tortilla. Place a large spoonful of the black bean mixture in a line down the middle of the tortilla. Add two to three pieces of squash and a large spoonful of the sauce on top of the bean mixture. Roll tortilla into a tube shape. Repeat this while placing the finished enchiladas side by side in the baking dish until dish is full. Cover finished enchiladas with the sauce. Bake uncovered for 25-30 minutes.
- When enchiladas are finished top with desired garnishes. Enjoy!
