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Simply Organic Black Pepper Coarse Grind -- 2.47 oz


Simply Organic Black Pepper Coarse Grind
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Simply Organic Black Pepper Coarse Grind -- 2.47 oz

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15% off Simply Organic. Ends 8/9 at 7 a.m. ET. No promo code needed.

Simply Organic Black Pepper Coarse Grind Description

  • Pure. Simple. Joy.™
  • USDA Organic
  • Kosher

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Organic black pepper.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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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. Enchiladas in White Dish with Serving on Blue Plate | Vitacost.com/blog

Squash & Black Bean Enchiladas with Smoky Chipotle Sauce

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)

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.

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