Appleseed Cuisine

Kabocha Squash Black Bean Enchiladas

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

I have had my eye out for organic kabocha squash for months.  I haven’t been able to find it anywhere.

So when I came across a big, beautiful display of all the squatty, green squashes at Whole Foods the other day, I literally blurted, “OH!” pretty loud.

I get excited about produce, what can I say?

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

I’ve been wanting to nail down a go-to enchilada recipe for a while now, and these are IT.

I am so happy with how they turned out.

Guys…these kabocha squash black bean enchiladas are amazing.

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

Enchiladas are a great dish to bring to a gathering or for when you’re having people over.

You can easily make a huge dish of them and serve with a variety of side dishes like Mexican rice and refried beans, of course, guacamole, and chips and salsa.

Everyone can choose their favorite toppings, favorite sides, and everyone is happy.

Kabocha Squash Black Bean Enchilada Toppings

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

My favorite toppings for these vegan enchiladas are:

The Secret to Perfect Enchilada Tortillas

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

You know…where the corn tortilla gets the crispy, chewy, perfect edges?

Yeah, that.

The trick is to dip EACH tortilla in the enchilada sauce BEFORE filling them!

Yes, it’s a bit messy and takes a teeny more time, but it’s sooooo worth it.  Promise.

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

Then you fill the soaked shell with the squash/bean mixture and line them all up in your baking dish in a gorgeous line of deliciousness.

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

When you’ve packed in as many enchiladas as you can (my dish fits 10), pour the rest of the enchilada sauce over the whole thing and pop it in the oven.

If you’re adding some kind of vegan cheese, throw that on in the last 10 minutes of baking so it has a chance to melt.

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

When the cheese melts and the sauce on the sides is bubbling, it’s ready!

The moment you’ve been waiting for.

Sprinkle the whole dish with some chopped cilantro and serve!

Kabocha Squash Black Bean Enchiladas - Cheesy, vegan enchiladas stuffed with seasoned veggies & baked til the tortilla edges crisp to perfection. Top with sour cream, avocados, & cilantro.

Kabocha Squash Black Bean Enchiladas
 
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Author:
Recipe type: Main Dish, Dinner
Cuisine: Vegan, Vegetarian, Gluten-Free
Serves: about 10 enchiladas
Ingredients
  • ½ kabocha squash, roasted
For the Filling
  • 1 green pepper, diced
  • ½ medium yellow onion, diced
  • 4 cloves garlic, minced
  • ½ cup mushrooms, diced
  • 1 can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon coriander
Tortilla Shells
  • large package of small soft corn tortilla shells
  • 28 oz can of your favorite vegan enchilada sauce
Toppings (optional)
  • Dayia Shreds
  • cilantro, chopped
  • vegan sour cream
  • chopped green onions
  • avocado slices
  • squeeze lime juice
  • fresh salsa
Instructions
Roast Squash
  1. Preheat the oven to 350 degrees.
  2. Wash squash and chop into small cubes. (If it is organic, you can leave the skin on!)
  3. Toss squash cubes with a splash of olive oil and a pinch of salt and pepper.
  4. Spread on a baking sheet or two and roast in the oven for about 30-35 minutes, or until cubes are soft when poked with a fork.
As the squash is roasting, prepare the filling:
  1. Heat a splash of olive oil in a large pan.
  2. Add onion and green pepper. Cook on medium heat until onions are soft and translucent.
  3. Add garlic and mushrooms and cook until mushrooms release their liquid.
  4. Add black beans and spices, stirring until well mixed and heated through.
  5. Add squash cubes and stir to combine.
Filling Tortillas
  1. Pour enchilada sauce into a bowl.
  2. Dip a tortilla into sauce to coat both sides.
  3. Spoon a row of filling into sauced tortilla.
  4. Roll and set into baking tray.
  5. Repeat this process until your baking tray is filled.
  6. Pour the rest of the enchilada sauce over the top of the enchiladas and around the sides.
  7. Bake the dish for about 25-30 minutes, and add cheese for the last 10 minutes.
  8. They are done when the sauce is bubbling on the sides and the tortillas that are sticking out are crunchy and crisp.
  9. Top with your favorites, and enjoy!

 

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