Delicata Squash and Black Bean Enchiladas


Delicata Squash and Black Bean Enchiladas |

Do you have a food blog? I feel like many of you do. Or at the very least, you like to take photos of your food. We’re all weird, aren’t we?!

Last Friday, when I made this recipe, it was rainy and windy and a little cold. I was excited to cook and have the oven going, but I wasn’t in the mood to set things up, arrange forks on plates, pour a fake beer or style anything, even in a small way. I just wanted to cook and then eat. JUST LIKE A NORMAL PERSON.

So, I didn’t. At all. And this is what we get. No plates that match, no perfectly diced avocado, no homemade enchilada sauce and I even…wait for it, bought the cheese pre-shredded. I always, ALWAYS buy the blocks and grate it myself. Not last Friday!

Delicata Squash and Black Bean Enchiladas |

This recipe proves that I was being lazy. But I’m convinced it’s a good lazy. It’s the kind of lazy that proves we’re trying in the world and we need to be rewarded by something easy and simple.

Delicata Squash and Black Bean Enchiladas |

The best part about this whole thing is that it didn’t taste like it lacked hard work. It was still warm and cheesy and delicious. The squash and black beans make it feel hearty and satisfying but still light so it doesn’t feel like you need to lay down after consuming. You know those meals? Ones that make you want to take a nap? Not this.

Delicata Squash and Black Bean Enchiladas |

I even bought delicata so I wouldn’t have to peel the squash. Also, I had a feeling butternut squash might be a tad too sugary for this dish. I favor the more neutral, nutty flavor of delicata. The squash is cooked in Ancho chile powder, cumin, lime juice and lots of garlic and shallots. The enchiladas are stuffed, coated in enchilada sauce and topped with tons of cheese.

It was everything my lazy lil’ soul wanted.

Delicata Squash and Black Bean Enchiladas |

Delicata Squash and Black Bean Enchiladas

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 tablespoons olive oil
  • 1 large shallot
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Ancho chile powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 delicata squash, seeds discarded and diced
  • Juice from 1 lime
  • 2 tablespoons water
  • 1/2 red bell pepper, diced
  • 3/4 cup canned black beans
  • 6 to 8 corn or flour tortillas
  • 1 cup red enchilada sauce, I used store-bought from Trader Joe's
  • 1 cup shredded cheese, I used a mix that was Monterey Jack and cheddar
  • 1/4 cup creme fraiche
  • Juice from 1/2 lime
  • 1/2 avocado, cut into a small dice for garnish
  • Handful of cilantro leaves, for garnish


  • In a medium saucepan or skillet, set over medium heat, warm the olive oil. When the oil glistens and glides swiftly when you tilt the pan, add the shallot; cook until soft and translucent, about 2 minutes. Add the diced garlic, Ancho chile powder, salt, ground cumin, diced delicata squash, juice from 1 lime and water. Mix everything together so the squash is coated in the spices. Cover the pot and cook for about 5 to 10 minutes; during this time the squash will steam a bit. Uncover the pot and give it a good stir, making sure the squash isn’t sticking to the bottom of the pot. Check for doneness by piercing it with a knife - if soft it’s done. If not, then cook for additional 5 minutes or so, adding a splash or two of water, if needed. When the squash is done, add the diced red bell pepper and black beans. Toss everything together.
  • Preheat the oven to 325 degrees F. If the corn or flour tortillas aren’t very pliable, wrap them in damp paper towels and put them in the microwave for about 30 seconds. (If you don’t own a microwave, stick them in a 300 degree oven until warm.) In your baking dish (mine was about 13 x 9-inches but this can vary), add a few spoonfuls of enchilada sauce to the bottom. Spoon two to three tablespoons of the squash mixture to each tortilla. Fold over the filling and place the enchiladas in the pan, seam side down. Fill as many tortillas that will fit (I was able to fit about 8). Pour the remaining enchilada sauce over the tortillas. Top with the cheese. Transfer to the oven to bake for about 15 to 20 minutes, until the cheese is melty and the sauce looks a lil’ bubbly.
  • While the enchiladas are baking, make the lime creme fraiche. In a small bowl, whisk together the creme fraiche, lime juice and a few pinches of salt. When the enchiladas come out of the oven, top with lime creme fraiche, diced avocado and cilantro leaves.
Serving: 2g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply Monica December 27, 2014 at 4:14 pm

    I am going to be making this but wanted to let you know that when I hit the print button a blank page is all that comes up for printing.

    • Reply Adrianna Adarme December 28, 2014 at 1:01 pm

      So strange. I just tried it and it worked for me. :/

  • Reply Emily {Rainbow Delicious} November 11, 2014 at 1:13 am

    I made these tonight for dinner guests and we all loved them. That was a genius move to use delicata squash… I am really sick of peeling butternut squashes lately! Hooray for lazy cooking nights.

  • Reply Katie November 6, 2014 at 10:56 am

    I usually make enchiladas suizas but I may have to switch things up after seeing this 🙂

  • Reply Lydia November 6, 2014 at 10:52 am

    Thank you thank you for a hearty enchilada recipe I can ply my vegetarian frands with!

  • Reply Phillip || November 6, 2014 at 9:24 am

    These look perfect for one of these cold fall nights!

  • Reply Cynthia @ The Simple Fare November 6, 2014 at 8:25 am

    Girl, your unstyled photos look pretty awesome. I especially love the shot with the cheese strands connected from the enchilada on the plate to the pan. Maybe the lesson for all of us is to stop trying *too* hard and just enjoy our delicious creations? Love this post and can’t wait to try this out!

  • Reply Jessi November 6, 2014 at 6:22 am

    Lovely post! Your blog is always to put together, I think you deserve to be “lazy” (still a great photo and probably a yummy recipe).

  • Reply Denisse @ Le Petit Chef November 5, 2014 at 4:25 pm

    Love it. Love the shortcuts (we all need em sometimes). Love the lighter, veggie take on Mexican food. Esp. love the messy, gooey, cheesy money shot at the end. Well done!

  • Reply Eileen November 5, 2014 at 3:01 pm

    As a foodblogger, I think more people need to just go for it and make what they want how they want it and serve it on their standard dishes and eat it all. It’s the food that’s important! THE FOOD! 🙂

  • Reply genevieve @ gratitude & greens November 5, 2014 at 1:29 pm

    If this is what good lazy looks like, I wish I was good lazy more often. These enchiladas look great and I have a feeling I’ll want to make these as the weather gets colder!

  • Reply Mary Frances November 5, 2014 at 12:04 pm

    These look absolutely delicious, and rest assured, had you not told us this wasn’t staged, I’d have never known!!! Your pictures have beautiful composition, and your food looks superb

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