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.
