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Delicata Squash and Black Bean Enchiladas

Prep Time15 mins
Cook Time20 mins
Total Time30 mins


  • 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