These Black Bean and Summer Squash Enchiladas are the perfect light meal because summer squash add heartiness and flavor without adding calories. Baking them in individual serving dishes makes them easy to serve.
My husband had been asking for enchiladas for a couple of weeks, and there was always some reason I couldn’t grant his request. Either I didn’t have all the ingredients or I had other ingredients with more pressing expiration dates. D doesn’t often make dinner requests, so I hated having to put off his enchilada feast over and over again, but we were out of corn, which I usually use in black bean enchiladas. Finally, I decided to create an enchilada recipe that would use the expiring produce du jour–the last of a big bag of patty pan squash–as a replacement for corn, and it was a big hit with the whole family.
Every time I see these saucer-shaped, bright yellow squash at the farmers’ market, I wind up buying more than I really need. They’re just too cute to turn down. Then I spend the next week adding squash to everything. Fortunately, their flavor is so mild that just about any seasoning agrees with them (Cajun, anyone?) and you can use them in any recipe where zucchini or yellow squash are used. (They make a particularly beautiful raw “pasta.”) Like zucchini and yellow squash, patty pans are summer squash, which means that their water content is high and their starch content is low; plus they’re a great source of vitamin C and fiber. So eat up!
- 1 medium onion, chopped fine
- 2 cloves garlic cloves, minced
- 1/4 cup green or red bell pepper, chopped
- 12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
- 1/2 teaspoon ground cumin
- 1 teaspoon Ancho chile powder (or mild chili powder)
- 1/8 -1/4 teaspoon chipotle chile powder (or to taste)
- 1 1/2 cups cooked black beans, well rinsed and drained
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon nutritional yeast
- 2 teaspoons lime juice
- 1 can enchilada sauce (or 10 ounces homemade sauce)
- 8 corn tortillas
- chopped green onions, for serving
- Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.
- Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.
- Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.
More Patty Pan Squash Recipes
- Stuffed Flying Saucer Squash from Eat’n Veg’n
- Summer Squash Pie from Picks Over Peas
- Roasted Patty Pan Squash and Herbed Chickpeas (vegan option) from Chocolate and Zucchini
- Patty Pan Squash stuffed with Lemon and Currant Quinoa from Bron Marshall
- Stuffed Patty Pan Squash from My Own Sweet Thyme