Squash and Black Bean Enchiladas
It was Halloween and so I thought I ought to do a cook with pumpkin or at least squash. Since we had butternut squash in, this is the recipe I came up with.
We’ve done another recipe where we stuff cannelloni with butternut squash and this is equally as good but with a Mexican/Texmex twist.
There’s no meat in this dish at all, it really doesn’t need it. It does benefit from being cooked on the Egg though for a slight smokiness, adding a lovely depth of flavour.
Cooking surfaces
BBQ Temperature
Ingredients
For the filling
- 1/2 large butternut squash, de-seeded and chopped into 1cm cubes.
- 3 tbsp light olive oil
- 1 tsp cumin
- 1 tsp chipotle flakes – you can add more if you like it spicy
- 1/2 tsp Maldon salt
- 1 can of cooked black beans, drained
For the salsa
- 1 can chopped tomatoes
- 3 cloves garlic, finely chopped
- 1 green chilli, de-seeded and sliced
For the enchiladas
- 4 or 6 tortilla wraps
- 100g grated cheddar
- Pickled jalapenos
- Fresh coriander
- Soured cream
- Lime slices
Equipment
- I used the Big Green Egg large skillet for the squash and the 5-piece EGGspander system. Let me know if you’d like quotes on either of these. We often have them both in stock.
Method
For the filling
- Setup your Egg for an indirect cook with the stainless grid on top of the ConvEggtor.
- Add the oil to a cast-iron skillet or pan, and add the other filling ingredients except for the black beans.
- Toss them together to coat in the oil and spices.
- Roast for about 25 minutes at 180°C.
- Once cooked add in the black beans.
For the salasa
- Mix the tomato, garlic and chilli together in a pan or skillet.
- Heat through for the last 10-15 minutes of the filling being cooked. I do this on the EGGspander top rack.
Assemble the enchiladas
- Into a 20cm x 25cm baking dish, put 3 tbsp of the salsa and cover the bottom.
- Now take a tortilla wrap and place some of the filling, a good serving spoon full, or a bit more.
- Roll the tortilla up, folding in the ends to seal in the filling.
- Place into the baking dish with the flap downwards. You can make 6 less filled, or 4 whoppers.
- Once the dish is full, pour over the remaining salsa.
- Sprinkle over the cheese and top with the jalapenos.
- Cook indirectly for a further 20-25 minutes until the tortillas start to brown and the cheese melts. You can always turn up the temp to speed this through.
- Once cooked place into a plate and serve with soured cream, lime wedges, and some fresh coriander to garnish.
You might want to add some guacamole.
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