Veggie & Black Bean Enchiladas with Roasted Pumpkin Seed Sauce
We pretty much love anything with crunchy pepitas (pumpkin seeds without the shell), so it was just natural to use one of our most favorite fall recipes to make these veggie enchiladas. We took our Roasted Pumpkin Seed Sauce recipe and smothered it on top of veggie enchiladas to really highlight all the flavors of fall. Check out our take on veggie enchiladas made with zucchini, delicata squash, and black beans and feta. Yeah, it’s not the cheese you see used all that often in your average enchilada recipe, but we wanted to switch things up. If you don’t have the veggies we recommend, feel free to swap out with other filling favorites like butternut squash, potatoes, or green peppers.
Takes: 25 minutes to prep (active) + 45-65 minutes to bake
Serves 4
Filling
1 medium sized zucchini, cubed
1 small delicata squash, cored cubed
1 medium sized yellow onion, chopped
1 can black beans, drained and rinsed
2 ¼ cups feta cheese
2 tbps olive oil
1 tsp Desert Provisions Sonoran Sea Salt + more to taste
Assembly
8 corn or flour tortillas
2 cups Roasted Pumpkin Seed Sauce (or canned enchilada sauce)
Cilantro to garnish (optional)
Pepitas, roasted and salted to garnish (optional)
Lime to garnish
Note: If you’re using our Roasted Pumpkin Seed Sauce for these, which we highly recommend, make sure to make this first. (Feel free to use canned or another more traditional red or green enchilada sauce too.)
Preheat oven to 375.
To make filling: Saute onion and zucchini in 1 tbps olive oil with Sonoran Sea Salt, Hatch Green Chile Powder, and Crushed Hatch Green Chile Flakes until just softened making sure not to overcrowd, remove from skillet. Set aside and let cool in a big mixing bowl. Saute delicata squash with remaining olive oil until just softened. Add a pinch of salt when cooking. Add squash to onion and zucchini in bowl. Add black beans. Add 2 cups of feta. Mix with hands until just combined.
Assemble: Fill each tortilla with about ½ cup filling depending on size of tortillas and baking dish. Just make sure you can still roll the tortillas. If using corn tortillas, we would warm them up a bit to make sure they don’t crack when rolling. Repeat until all tortillas are filled. Arrange each filled tortilla in baking dish with seam side down so they don’t unroll. Pour Roasted Pepita Sauce over the top to coat.
Cover tightly with aluminum foil and bake for 45-60 minutes or until the sauce is bubbly and the middle of the enchiladas are hot. Remove aluminum foil and add ¼ cup fet and continue to bake for 5-10 minutes until melted and browned.
Top with garnishes of your choice - cilantro, lime, sour cream, or avocado - and enjoy warm (preferably with a side of chips and a Holiday Rita).
Cook's notes: Really, you can use any combo of veggies that floats your boat. We were in full on fall mode when we made these and wanted to take advantage of all the fall-y pumpkin and squash flavors. Depending on sea level, this may take 10-15 minutes more to cook at elevation. Keep that in mind when checking on the level of doneness.
