Delicata Squash & Black Bean Enchiladas

DSC05182Enchiladas always seems like a good dish to make this time of year. I had an extra delicata squash on hand that I wanted to use, so when I came across this recipe, it seemed like a great option. I wasn’t fully prepared to make the dish and didn’t have Ancho chile powder or creme fraiche on hand, but I substituted with chili powder and sour cream, and I think the enchiladas still turned out great. It’s a relatively quick and easy meal, great for a weeknight dinner.

Delicata Squash and Black Bean Enchiladas (slightly adapted from A Cozy Kitchen; makes 3-4 servings)

2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1 1/2 teaspoons Ancho chile powder (I used chili 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
1 cup shredded cheese
1/4 cup creme fraiche (I used sour cream)
Juice from 1/2 lime
1/2 avocado, cut into a small dice for garnish
Handful of chopped cilantro leaves, for garnish

Heat the olive oil in a medium skillet over medium heat. Add the shallot and cook for about two minutes. Add the diced garlic, Ancho chile pepper, salt, ground cumin, diced delicata squash, juice from one lime and water. Stir. Cover the skillet and cook for about 10-15 minutes, or until the squash can be easily pierced with a knife, adding additional water when needed. Once the squash is cooked through, stir in the diced bell pepper and black beans.

Preheat the oven to 325 degrees F. If your tortillas don’t roll up easily, you can wrap them in a damp paper towel and microwave for about 30 seconds. Add a few tablespoons of enchilada sauce to the bottom of a 13 x 9-inch baking dish. Add 2-3 tablespoons of the squash mixture to each tortilla, roll up, and place seam side down in the pan. Add as many rolled up tortillas that will fit in the dish, about 8. Pour the remaining enchilada sauce over the tortillas and top with cheese. Bake in the oven for about 20 minutes or until the cheese is melted and the sauce is bubbly.

While the enchiladas are baking, make the lime creme craiche sauce. In a small bowl, mix together the creme fraiche, lime juice and a few pinches of salt. Once the enchiladas are finished cooking, top with the lime creme fraiche, diced avocado and chopped cilantro leaves.

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