Bean and Squash Enchiladas

One of my friends made sweet potato and black bean enchiladas and as soon as she told me about it, I couldn’t get it out of my head.

It took three whole days until I was able to make it happen.

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And that was because I wanted to wait for my CSA box (both so I could use some of the stuff in it and so that I knew what else I’d have to get to supplement it). Lucky me, I got a butternut squash! And this weird purple lettuce?

I was planning on adding kale to the black beans, so I just used this instead. I made the beans in the instant pot with bay leaves, cumin, and salt, and then stirred the greens into beans once they were done.

Meanwhile I chopped and roasted the squash. I left the end of it as a bowl because I was thinking I’d just scoop the flesh out and mix it in with the beans before rolling them into the tortillas (reserving the rest of the cubed squash for my lunch salads). I ended up changing my mind though…because as soon as I saw that bowl shape come out of the oven I KNEW KNEW KNEW I had to stuff it.

I used this sauce because I had it already and there’s nothing I love more than finishing off condiments.

It’s hard to photograph the process of filling a tortilla!

I did three flour tortillas and the rest were corn (based on what I hand in the freezer of course). The corn tortillas were smaller so I doubled them up so they overlapped and held everything in.

Then I topped it with sauce and baked it for 20 minutes.

And about that squash bowl…

I stuffed it with the same bean and lettuce mixture!

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Everything got topped with cashew “nacho” queso, avo, and cilantro before we dug in.

The kids and I shared the squash bowl and the corn enchiladas, while Kyle got the flour tortillas. It was SO good and I’m happy to report the kids very much enjoyed their first taste of enchiladas/enchilada sauce.