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?
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.
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
My favorite toppings for these vegan enchiladas are:
- vegan cheese – I used Dayia’s Pepperjack Shreds
- sliced avocado
- the best vegan sour cream
- diced green onions
- fresh chunky tomato & sweet corn salsa
The Secret to Perfect Enchilada Tortillas
You know…where the corn tortilla gets the crispy, chewy, perfect edges?
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.
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.
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.
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!
- ½ kabocha squash, roasted
- 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
- large package of small soft corn tortilla shells
- 28 oz can of your favorite vegan enchilada sauce
- Dayia Shreds
- cilantro, chopped
- vegan sour cream
- chopped green onions
- avocado slices
- squeeze lime juice
- fresh salsa
- Preheat the oven to 350 degrees.
- Wash squash and chop into small cubes. (If it is organic, you can leave the skin on!)
- Toss squash cubes with a splash of olive oil and a pinch of salt and pepper.
- 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.
- Heat a splash of olive oil in a large pan.
- Add onion and green pepper. Cook on medium heat until onions are soft and translucent.
- Add garlic and mushrooms and cook until mushrooms release their liquid.
- Add black beans and spices, stirring until well mixed and heated through.
- Add squash cubes and stir to combine.
- Pour enchilada sauce into a bowl.
- Dip a tortilla into sauce to coat both sides.
- Spoon a row of filling into sauced tortilla.
- Roll and set into baking tray.
- Repeat this process until your baking tray is filled.
- Pour the rest of the enchilada sauce over the top of the enchiladas and around the sides.
- Bake the dish for about 25-30 minutes, and add cheese for the last 10 minutes.
- They are done when the sauce is bubbling on the sides and the tortillas that are sticking out are crunchy and crisp.
- Top with your favorites, and enjoy!