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!
But don’t worry if you don’t have patty pan squash: any summer squash will work beautifully in these delicious enchiladas. So grab your zucchini and get cooking!
Black Bean and Summer Squash Enchiladas
Ingredients
- 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 10-ounce can enchilada sauce (or 10 ounces homemade sauce)
- 8 corn tortillas
- chopped green onions , for serving
Instructions
- 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.
Nutritional info is approximate.
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
Please pin and share!
Coco @ Opera Girl Cooks
This looks like a seriously healthy, tasty enchilada recipe! Do you ever make homemade enchilada sauce? What does that entail?
SusanV
Here’s a link to an easy enchilada sauce: http://www.fatfreevegan.com/sauces/1240.shtml. Honestly, I prefer one that is mostly chile peppers rather than tomato sauce, but I don’t have the recipe written down. (Note to self: Idea for future blog post) 🙂
Jacqueline
I was craving black bean enchiladas, which are my favourite the other day. I am still in the mood for them, so I am pleased to see your recipe 🙂
Shayla
We have a recipe that is very similar but I am excited to add squash to it tonight. As we roll up the enchiladas, we throw in some fresh spinach. Thank you so much for your wonderful recipes and thank you for sharing. 🙂
LindsayH
OH WOW! *drool*
I am trying to drop some pounds and this is a recipe I am absolutely going to make. Have I told you lately that you are brilliant? Because, you are.
SusanV
You are too sweet!!!
April
I have some patty pan squash on my counter and I did not know what to do with them. “Fry them! Fry them!” is what I hear. “No thank you, there has to be another way.”
I will absolutely try them in enchiladas. It’s always good to have new ways to cook squash.
Do you happen to have a great recipe for squash casserole? I seem to be the only one in my family who likes my fat-free, vegan version. Need help there.. 🙂
Ellen (I Am Gluten Free)
Now I have a reason to buy those cute little individual gratin casserole dishes!
Ellen
Tammy @ Defining Wellness
My husband and I LOVE enchiladas, and this recipe looks fabulous! Can’t wait to try it — thanks for the share!
shannon abdollmohammadi
I love the pics of your recipe. I am printing it for my recipe file.
Maria
Mmm… yummy. Susan, the filling is similar to the veggie enchilada filling my mother made during the Lenten season. She also added mushrooms. Anyway, I’m very impressed with your recipe. It looks wonderful and I can’t wait to try it.
As fyi, I don’t roll enchiladas, and haven’t for years. Typically, I do enchiladas in layers. Aside from being easier to make, getting the enchiladas out is also easier as all one has to do is slice, or scoop, in a manner similar to lasagna.
SusanV
I’m with you, Maria! Normally I prefer to make enchilada casseroles (my favorite is here: https://blog.fatfreevegan.com/2006/07/mexican-lasagna-or-enchilada-casserole.html. But for some reason my husband wanted the rolled kind, so I was happy to oblige. It really is a lot easier to layer, though.
jaclyn@todayslady
Yummm!!!! I love enchiladas and my fiance has been asking me to make something mexican soon so this could be the recipe!! I love the addition of squash. I’ve put zucchini in my enchiladas before but summer squash would be awesome!
diane
I have used mary McDougall’s enchilada receipe for a long time and it is good and very quick but I also prefer enchilada sauce made with chile peppers Diane from Roseville, Ca
Bonnie
How do you prepare the squash? Do you peel it ? Include the stems? I cannot eat zucchini, so I am clueless about summer squash.
SusanV
You cut off the stem and the blossom (opposite) end. No need to peel it, just cut into cubes.
Kate
I am drooling over this recipe. YUM!
One of my favourite ways to cook mini squash is baked with rum and a little sugar. 😀 Mmmmm.
pinoypen
Now, I am hungry! Gonna make this one soon! Thanks for the recipe.
sandy
I loved this recipe! it was great! I couldn’t find the squash you had used, so I used yellow squash. I ended up calling my daughter and son-in-law to come and try them. I did double the sauce. Thanks for the recipe!
Rebecca
This recipe looks absolutely fantastic! I think that I will make this tonight, although I might do it as a casserole as you and Maria discussed above. Thanks for yet another excellent recipe!
Heather Loves Healthy Vegan Recipes
This was really fantastic, even with mild chile powder for us sissy northerners.
Meridith L.
I made this over the weekend and it was delicious. I used zucchini and the McDougall red sauce and really enjoyed it. We’ll definitely be eating this on a regular basis. Thanks again for this and for all you do!!!!
Gayle
Are caffienated teas allowed on the E2L program? What about herb teas? It’s summertime and I was wondering about allowable iced teas. Thanks!
Kim
Hi Susan!
You were awarded a Sunshine Blog Award at my blog! Thanks for the inspiration!
Kim
http://theveganmouse.blogspot.com
Alli
I just made these, and they are as fantastic as they look!! These will definitely be made on a regular basis!
Tofulicious
I made this last night for dinner and it was perfect! Yum! I’m so looking forward to lunch for the leftovers!
Tracy
OMG! This was fantastic! I made this for dinner tonight-
I had to use yellow squash and a few sub’s, but your receipe is great! I even did the homemade sauce. 🙂
elle
THANK you for giving me a delicious gluten-free vegan option! I added some spicy Spanish rice pilaf-type situation into the enchiladas… and I’m obsessed… and very, very full.
Elizabeth Novak
Looks delish! Ditto to gluten free Ellen about the dishes!
I am looking for substitutes for bell peppers. They upset my stomach, so I cannot eat them, but I find it very hard to replace the flavor (and sometimes texture) they impart to a dish. Often, just leaving them out makes for a dish that is lacking a certain something.
SusanV
Hi Elizabet–I’ve made this recipe without the bell pepper, and I thought it was just as good. I can see how leaving them out would affect other recipes, though, and I’m not sure what to suggest. Maybe, depending on the recipe, substitute celery, water chestnuts, or carrots for the crunch, but I don’t know how to replace the flavor except to suggest adding some chile powder or other spices.
Crissie
My daughter and I loved this! I made it with zucchini, and served with rice, lettuce, tomatoes, hot sauce, and vegan sour cream. Great dinner! Thanks for a great recipe!
Crissie
Susie
I made this using up some yellow squash I had grilled a couple nights before and had red kidney instead of black beans, but it was delicious. I have an old favorite traditional (read: lots of oil) enchilada sauce recipe that I’ve used for years, but I used the homemade tomato sauce in the link for this and have to confess, it was a great tasting substitute and quicker to make. Best of all, I got to enjoy a dish that I grew up eating regularly but didn’t have to feel the guilt about all the fat and calories!
Kathy
So easy, and absolutely delicious. Thanks, Susan. I’ve been looking for some tasty ways to use up my corn tortillas.
Karen
I made these tonight and they were great. I did add a yam which was great.
Tara
AMAZING!!!! My husband and I LOVE this recipe. How in the world do you come up with all these amazing recipes? Every single one we have tried is to die for.