Squash & Black Bean Enchiladas with Smoky Chipotle Sauce

Mexican recipes are easily adaptable to a meatless diet, and it amounts to more than just a hill of beans! Filled with acorn squash, zucchini and the customary black beans, these vegetarian enchiladas make a hearty and healthy, one-pan meal. They’re deliciously finished with a chipotle sauce, adding smoky flavor and a bit of heat without being too spicy. Swap out acorn squash for any one of your favorite winter squashes for an equally oh-so-enjoyable enchilada. Beans give you plenty of protein, and loads of veggies keep everything wholesome and flavorful.

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Squash & Black Bean Enchiladas with Smoky Chipotle Sauce

Prep Time 25 minutes

Cook Time 50 minutes

Servings 4

Calories 548 kcal

Ingredients

Enchiladas

• 8 large corn tortillas
• 1 small acorn squash peeled, seeded, cut into ½-inch pieces
• 1 small zucchini cut into 1/2-inch pieces
• 1 small yellow onion diced
• 2 garlic cloves minced
• 1 15 oz. can of black beans drained and rinsed
• 2 Tbsp. olive oil divided
• ½ tsp. ground cumin
• ½ tsp. chipotle chili powder
• 1 tsp. oregano
• Salt
• Pepper
• 1-1/2 cups Mexican blend cheese
• Cilantro optional

Chipotle Sauce

• 2 Tbsp. olive oil
• 2 Tbsp. all-purpose flour
• 3 Tbsp. chili powder
• 1 Tbsp. chipotle chili powder*
• 1 tsp. garlic powder
• ½ tsp. ground cumin
• ½ tsp. dried oregano
• 2 cups vegetable broth
• ½ cup tomato sauce
• Salt
• *For milder sauce omit chipotle chili powder

Instructions

Sauce

1. In saucepan, heat oil over medium heat. Whisk in flour until well blended with oil; approximately 1 minute. Add chili powder, chipotle chili powder, garlic powder, cumin and oregano. Cook for 1 minute, whisking constantly so spices do not burn.
2. Gradually whisk in vegetable stock and tomato sauce until there are no lumps. Season with ½ tsp. salt. Reduce heat to medium-low and simmer until slightly thickened; approximately 10 minutes.
3. Add more salt to taste.
4. Notes: Sauce can be made up to 5 days in advance and stored in air-tight container in refrigerator.

Filling

1. Preheat oven to 375 degrees F. Arrange acorn squash on parchment-lined baking sheet. Drizzle with 1 Tbsp. olive oil and season with salt and pepper. Bake 15 minutes or until squash is easily pierced with fork.
2. In large sauté pan over medium heat, sauté onions in 1 Tbsp. olive oil for 3 minutes or until just translucent. Add zucchini and sauté an additional 4-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Lastly add beans and season the mixture with oregano, cumin and chipotle chili powder. Add salt and pepper to taste.
3. In large bowl, combine zucchini and bean mixture with roasted squash and set aside until cool enough to handle.

Enchilada Assembly

1. After roasting squash, increase oven temperature to 400 degrees F.
2. In 9x13 baking dish, cover bottom with layer of sauce.
3. In microwave, warm tortillas for approximately 30 seconds.
4. Place warm tortilla on plate and spread 1 Tbsp. sauce on tortilla. Add generous spoonful of filling and top with 1 Tbsp. cheese. Roll tortilla.
5. In baking dish, place tortilla seam side down. Repeat for remaining tortillas, arranging side by side in baking dish. Work quickly while tortillas are warm to prevent breaking or tearing.
6. Top enchiladas with remaining sauce and sprinkle with remaining cheese.
7. Bake uncovered for 15-20 minutes until cheese is melted.
8. Garnish with cilantro and serve warm.

Recipe Notes

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Nutrition Facts

Squash & Black Bean Enchiladas with Smoky Chipotle Sauce

Amount Per Serving

Calories 548 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g25%

Cholesterol 9mg3%

Sodium 1463mg61%

Potassium 1455mg42%

Carbohydrates 77g26%

Fiber 21g84%

Sugar 7g8%

Protein 19g38%

Vitamin A 5544IU111%

Vitamin C 28mg34%

Calcium 388mg39%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.