Dinner for 4

Squash Black Bean Enchiladas

Name: Squash Black Bean Enchiladas
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups peeled; 1 small onion; 4 cloves garlic; 1 tbsp olive oil; 1/4 tsp cayenne powder; 1 tsp kosher salt; 1/4 tsp ground black pepper; 1 cans (15 oz) black beans; 8 oz about 2 cups queso blanco; 12 corn tortillas; 1 cans (15 oz) red enchilada sauce

Seasoned squash and black beans fill corn tortillas, which bake under red enchilada sauce and melted queso blanco.

$3.61per serving $$$

50 minstart to table

4servings

Mexican Vegetarian Family Dinners Fall

Ingredients

6 cups peeled
1 small onion
4 cloves garlic
1 tbsp olive oil
1/4 tsp cayenne powder
1 tsp kosher salt
1/4 tsp ground black pepper
1 cans (15 oz) black beans
8 oz about 2 cups queso blanco
12 corn tortillas
1 cans (15 oz) red enchilada sauce

Steps

Heat the oven to 375 F.
Cook the squash, onion, garlic, olive oil, cayenne, salt, and pepper in a large skillet over medium heat for 10 minutes.
Stir in the black beans and cook for 3 minutes.
Warm the tortillas in a dry skillet for 30 seconds per side, then fill each with the squash mixture and some queso blanco.
Place the rolled tortillas seam-side down in a greased 9-by-13-inch baking dish and pour the enchilada sauce over them.
Top with the remaining queso blanco, bake for 15 minutes, and rest for 5 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.