| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 12g | 6g | 48g |
| sugars | fibre | protein | salt |
| 6g | 11g | 14g | 0.45g |
Kabocha Squash & Black Bean Enchiladas is less of a recipe for me, and more of an exploration into vibrant, sit-by-the-fire flavors that warm you inside-out. Raised on the tender bites of lobster and the creamy comfort of clam chowder in Portland, Maine, I’ve always viewed food as an expression of place. For this particular recipe, I journey far from the Atlantic cold, and into the sizzling warmth of a Mexican kitchen.
Mexican Cuisine with a New England Twist
There’s an allure to amalgamating different culinary traditions. Over the years, I’ve noticed how certain ingredients, techniques, and even locally cherished recipes travel around the world, adapting and transforming on their journey. It is this continuous interplay of food traditions that inspire and excite me, but, make no mistake, this recipe’s appeal goes beyond amalgamation.
My Kabocha Squash & Black Bean Enchiladas may be a departure from my New England comfort zone, but they echo a familiar homage to the bounty of the earth – much like the seafood I grew up relishing. A bright combination of sweet-hearty squash, earthy black beans, spice-infused enchilada sauce, and melting cheese, these enchiladas are as nourishing as they are comforting.
Digging Deeper into the Benefits
The kabocha squash, a cornerstone of this recipe, is a powerhouse of vitamins A and C, iron, and fiber. Black beans, another key ingredient, contribute high-quality protein and additional fiber. These enchiladas are not just a delicious treat – they are also a wholesome meal that my daughters Erin and Samantha love.
While cheese does add a creaminess that my family and I love, it can be left out for those who are dairy-free or vegan. The kabocha squash’s creamy texture and the richness of black beans make the dish satisfying even without the cheese.
Pairings and Possibilities
One of the joys of this recipe is its versatility. It goes beautifully with a variety of side-dishes – think Mexican rice, a citrusy avocado salad or a helping of zesty salsa verde. And, if you’re seeking a bit of crunch, a side of tortilla chips can do the trick. If in the mood for a heftier meal, pair it with grilled chicken or cilantro lime shrimp.
Trying different dietary traditions not only opens up a new world of flavors but also introduces us to different ingredients and ways to enjoy them. As the next dinner time approaches, think about whipping up these Kabocha Squash & Black Bean Enchiladas and transporting your family’s palates to the vibrant heart of Mexico.
What You’ll Need
- 1 medium-sized kabocha squash
- 2 cups of cooked black beans
- 2 cups of enchilada sauce
- 12 small corn tortillas
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 2 cups of shredded Monterrey Jack cheese
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. While the oven preheats, cut your kabocha squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for approximately 30-35 minutes, or until the squash is tender and easily pierced with a fork. Once cooked, allow it to cool before peeling the skin off and cutting it into small cubes.
Step Two
While the squash is roasting, you can start preparing the tortillas and sauce. Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent. Then, stir in the ground cumin, chili powder, salt, and black pepper.
Step Three
Add the roasted, cubed squash and cooked black beans to the skillet. Stir all the ingredients together and allow them to simmer for a few minutes so the flavours meld together.
Step Four
Now, begin the assembly of your enchiladas. Firstly, spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish. Then, take a corn tortilla, spoon some of your squash and black beans mixture into the center, sprinkle with a bit of cheese, and roll it up. Place the tortilla seam-side down in the baking dish.
Step Five
Repeat step four with the remaining tortillas until your baking dish is full. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
Step Six
Bake your enchiladas at 400 degrees Fahrenheit for 20-25 minutes, or until the cheese has melted and is bubbling.
Step Seven
Garnish the enchiladas with the chopped fresh cilantro before serving. Enjoy your Kabocha Squash & Black Bean Enchiladas hot!
