Delicata Squash and Black Bean Enchiladas
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (2)

Delicata Squash and Black Bean Enchiladas

NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 20%
CARBS 50G50% OF CAL
10G FIBER32G OTHER9G TOTAL SUGAR
FAT 21G46% OF CAL
7G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicata squash and black beans rolled in tortillas with enchilada sauce and cheese. Tender, spicy, and rich with melted cheese, perfect for a vegetarian dinner.

mainmexicantacobeansvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
15M
SODIUM
1036MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.