Delicata and Black Bean Enchiladas
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 400 degrees. Wash and prepare all vegetables and blend your spice mixes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When enchiladas are finished top with desired garnishes. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/delicata-and-black-bean-enchiladas/