Looking from above, see the deep burnt orange of the acorn squash mingling with shiny black beans, peeking through the soft blanketed tortillas. Over the top, a verdant green sauce flecked with black dots of peppercorn makes for a vibrant contrast. Final garnishing of micro cilantro shoots and tangy lime wedges add final splashes of bright greens and yellows.

Acorn Squash & Black Bean Enchiladas with Green Sauce

Name: Acorn Squash & Black Bean Enchiladas with Green Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 medium acorn squashes roasted and scooped; 1.5 cups black beans cooked; 8 gluten-free tortillas; 2 medium green bell peppers chopped; 1 cup cilantro plus more for garnish; 4 green tomatillos; juice of two limes; 1/4 cup nutritional yeast; 1/4 cup olive oil; to taste salt; to taste pepper

Hearty, seasonal, vegan squash and bean enchiladas.

Category Main Course

Prep 20 minutes

Cook 50 minutes

Style Mexican

Technique Roasting

Diet Friendly Vegan

Daily recipe · October 20, 2023

A little about this dish

Our recipe today is an interesting twist on a beloved Mexican classic - an enchilada. We use seasonal squash and hearty black beans in the filling, topped with a tangy, homemade green sauce where cilantro and lime shine through. This is a perfect comforting main course that is both hearty and healthful, which adds warmth to the chilly rain outside.

Ingredients (for 4)

Medium acorn squashes — 2 — roasted and scooped
Black beans — 1.5 cups — cooked
Gluten-free tortillas — 8
Medium green bell peppers — 2 — chopped
Cilantro — 1 cup — plus more for garnish
Green tomatillos — 4
Limes — juice of two
Nutritional yeast — 1/4 cup
Olive oil — 1/4 cup
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🌡️⏲️

Start by preheating your oven to 375°F.
Step 2 — 🔪🎃🔥

Cut the squash in half and scoop out the seeds. Place on a baking sheet with the cut side facing down and roast for 30 minutes or until the flesh is soft.
Step 3 — 🥒🌿🍈🌰🌪️

Blend the green bell peppers, cilantro, tomatillos, lime juice, and nutritional yeast using a blender until smooth for the green sauce.
Step 4 — 🎃⚫🥣

For the filling, combine the roasted acorn squash and cooked black beans in a bowl.
Step 5 — 🥣🌯🥫

Spread a thin layer of the green sauce on each tortilla, add the squash and black bean mixture, then roll up and place each in a baking dish.
Step 6 — 💧🌯🔥

Drizzle olive oil over each enchilada, top with the remaining green sauce, and bake in the oven for 20 minutes.
Step 7 — 🌿🍽️🥳

Garnish with fresh cilantro and serve immediately.

A final fox tip

For an extra layer of flavor, you could roast the tomatillos and bell peppers before blending them into the sauce. Also, kids can help out by scooping the flesh out of the roasted squash or rolling up the enchiladas. This recipe is not only scrumptious and Instagram-worthy, but it also provides the opportunity for a fun and creative family cooking session.