Black Bean and Summer Squash Enchiladas

Name: Black Bean and Summer Squash Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon Ancho chile powder (or mild chili powder); 0 teaspoons chipotle chile powder (or to taste); 355 milliliters cooked black beans, well rinsed and drained; 8 corn tortillas; 1 can enchilada sauce (or 10 ounces homemade sauce); 2 cloves garlic cloves, minced; 4 servings chopped green onions, for serving; 1 teaspoons ground cumin; 2 teaspoons lime juice; 1 Tbsp nutritional yeast; 1 medium onion, chopped fine; 59 milliliters green or red bell pepper, chopped; 1 teaspoons salt (or to taste); 340 grams patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

The recipe Black Bean and Summer Squash Enchiladas is ready in around 40 minutes and is definitely a tremendous gluten free and vegan option for lovers of Mexican food. This recipe serves 4. One serving contains 240 calories, 11g of protein, and 2g of fat. It will be a hit at your The Fourth Of July event. If you have bell pepper, beans, lime juice, and a few other ingredients on hand, you can make it.

Instructions

Saute the onion in a medium-sized saucepan until it begins to soften.

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Onion

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Sauce Pan

Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender.

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Bell Pepper

Garlic

Squash

Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes.

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Black Beans

Chili Pepper

Cumin

Salt

Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste. Preheat oven to 35

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Nutritional Yeast

Lime Juice

Seasoning

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Oven

Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil.

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Olive Oil

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Baking Pan

Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them.

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Enchilada Sauce

Tortilla

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Microwave

Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center.

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Tortilla

Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans.

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Tortilla

Beans

Roll

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Baking Pan

Pour the remaining sauce over the top.

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Sauce

Bake for about 20 minutes, or until hot and bubbling.

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Oven

Sprinkle with sliced green onions to serve.

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Green Onions

Equipment

Ingredients

Servings:

1teaspoon

Ancho chile powder (or mild chili powder)0teaspoons

chipotle chile powder (or to taste)355milliliters

cooked black beans, well rinsed and drained 8

corn tortillas 1can

enchilada sauce (or 10 ounces homemade sauce)2cloves

garlic cloves, minced 4servings

chopped green onions, for serving 1teaspoons

ground cumin 2teaspoons

lime juice 1Tbsp

nutritional yeast 1medium

onion, chopped fine 59milliliters

green or red bell pepper, chopped 1teaspoons

salt (or to taste)340grams

patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.