Black Bean Enchiladas
Oh look, a recipe without the word ‘cookies’ in the title.
I know. Lame. Cookie withdrawals on a Monday aren’t something I like to endorse. But here we are with a whole bunch of vegetables.
I’ve made a lot of versions of these enchiladas, but right now this is our favorite. It’s a great meatless meal that’s still filling enough for Andrew not to say, “this would be good…if it had chicken.”
Thick corn tortillas are stuffed with creamy acorn squash instead of a mountain of cheesiness. The only cheese is a little extra sharp cheddar sprinkled over the top. Then you put the enchiladas under the broiler for a quick minute and the cheese gets all bubbly then all crispy and you are sure there is nothing more delicious in your entire life. Or that’s how I feel.
Geez I love cheese.
Last week Andrew and I ate at an Italian restaurant, Piola, for my sister’s birthday. Andrew ordered the Rio de Janeiro pizza, which had this cheese I had never heard of before. It was catupiry cheese. It’s like a cream cheese. Super rich. I never understand when people say chocolate is too rich because you just down a glass of milk with it and you’ve got no problem.
But this cheese was so so rich. He let me have one slice and I don’t know if I could have eaten more. It was so good and so creamy, but it was almost just too much. I wanna go back soon and eat it again. You know, to make up my mind about if I love it or not. I think I love it. I really do.
Until we make it to Piola again, we’ll be filling ourselves with these here creamy enchiladas. We eat these enchiladas at least once a month. The recipe makes a ton so they’re great to eat for lunches throughout the week or to freeze for later.
- 1 ½ tablespoon olive oil
- 3 garlic cloves, minced
- 1, 6-oz can tomato paste
- 1, 15 oz can low-sodium chicken broth
- ¾ cup water
- 1 tablespoon + 2 teaspoon chili powder
- ¼ teaspoon salt
- 1 acorn squash
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded & minced
- 2 cans low-sodium black beans, rinsed & drained
- 1 can corn kernels, rinsed and drained
- 2/3 cup sharp cheddar cheese, shredded
- 14 medium corn tortillas (I try to find the thickest tortillas I can)
- 2/3 cup fresh cilantro
- 2/3 cup plain greek yogurt
- Preheat oven to 400ºF. Carefully cut acorn squash in half and scoop out seeds. Place squash cut-side down on a foil-lined baking sheet. Bake for 40 minutes, or until squash is fork tender. Remove from oven and set aside.
- While acorn squash is baking, make your enchilada sauce. In a sauce pan over medium-high heat, heat olive oil. Add in garlic and cook for 2 minutes, stirring frequently until garlic is golden brown. Whisk in tomato paste, chicken broth, water, chili powder and salt. Bring mixture to a boil. Then reduce to a simmer and simmer for ~20 minutes, or until thickened, stirring occasionally.
- In a large sauté pan, heat olive oil over medium heat. Add in chopped onion and cook 8 minutes. Add in red bell peppers and jalapeno and cook until vegetables are soft, about 6 more minutes. Add in black beans and corn. Cook for 5 minutes, stirring constantly.
- Preheat oven to 350ºF. In a large bowl, mash cooked acorn squash until smooth. Stir in onion-black bean mixture and ½ cup of the enchilada sauce. In a large casserole dish, place a thin layer of enchilada sauce. Warm tortillas in the microwave so they are pliable. Dip a tortilla into the enchilada sauce and then fill with squash-black bean filling. Roll up the tortilla and place in the casserole dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the stuffed and rolled up tortillas. Sprinkle cheese over the top and cover dish with foil. Bake for 30 minutes, then remove foil and bake for an additional 10 minutes. Turn on your broiler during the last minute of cooking to make the cheese crispy. Serve with fresh cilantro and greek yogurt.