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–+ servings

Squash and Black Bean Enchiladas

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It was Halloween, and so I thought I ought to do a cook with pumpkin or at least squash. Since we had butternut squash, 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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the filling
For the salsa
  • 1 tin(s) chopped tomatoes
  • 3 clove(s) garlic finely chopped
  • 1 green chilli(s) de-seeded and sliced
For the enchiladas
  • 4 or 6 flour tortilla wraps
  • 100 g cheddar cheese grated
  • Pickled jalapenos
  • fresh coriander
  • soured cream
  • 1 lime(s) sliced

Equipment

Grill Temperature

180C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

For the filling
  1. Set up your Egg for an indirect cook with the stainless grid on top of the ConvEGGtor.
  2. Add the oil to a cast-iron skillet or pan, and add the other filling ingredients except for the black beans.
  3. Toss them together to coat in the oil and spices.
  4. Roast for about 25 minutes at 180°C.
  5. Once cooked add in the black beans.
For the salasa
  1. Mix the tomato, garlic and chilli together in a pan or skillet.
  2. Heat through for the last 10-15 minutes of the filling being cooked. I do this on the EGGspander top rack.
Assemble the enchiladas
  1. Into a 20cm x 25cm baking dish, put 3 tbsp of the salsa and cover the bottom.
  2. Now take a tortilla wrap and place some of the filling, a good serving spoon full, or a bit more.
  3. Roll the tortilla up, folding in the ends to seal in the filling.
  4. Place into the baking dish with the flap downwards. You can make 6 less filled, or 4 whoppers.
  5. Once the dish is full, pour over the remaining salsa.
  6. Sprinkle over the cheese and top with the jalapenos.
  7. 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.
  8. Once cooked place into a plate and serve with soured cream, lime wedges, and some fresh coriander to garnish.

Notes

You might want to add some guacamole.