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Squash & Black Bean Enchiladas

Mexican-inspired dishes are some of our favourite dinners. Most Sundays we have refried beans for dinner, affectionately known as ‘Daddy beans’ as they are my husband's signature dish. Often served with corn chips and guacamole - deconstructed nacho style - or with rice and salad. Enchiladas that I share here are another excellent way to serve beans along with extra vegetables such as roasted squash or pumpkin. Other vegetables such as steamed broccoli or cauliflower could also be used. Aim for around 2 cups of vegetables to add to the bean mixture. For a con carne (meat) version, you could also add beef mince (300g), sautéed with the onion and spices.
Servings 4
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • about 400g squash or pumpkin, peeled and cut into 3cm cubes (or use 2 cups pre-roasted)
  • 2 tsp ground cumin, divided
  • salt to season
  • 1 tbsp olive oil
  • 1 brown onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes (or to taste)
  • 1 bay leaf
  • 700 g jar tomato passata (or 1 ½ x 400g cans chopped tomatoes)
  • ½ cup water
  • 400 g can black beans, drained but not rinsed
  • 4-6 wheat tortillas (for gluten-free use 6-8 corn tortillas to make smaller parcels)
  • 100 g feta, crumbled
  • about ½ cup grated cheese

Instructions

  • Preheat the oven to 190C (fan 170C).
  • Place the squash or pumpkin on a small oven tray. Add 1 teaspoon of the cumin and a generous pinch of salt. Drizzle with olive oil and toss to combine. Roast for 15-20 minutes until the squash is golden and just tender. Set aside.
  • Heat the remaining olive oil in a frying pan over a moderate heat. Add the onions and saute for 5 minutes. Add the remaining teaspoon of ground cumin, along with the garlic and other spices. Stir over the heat for 1 minute until fragrant.
  • Add the bay leaf, tomato passata and water. Bring to a simmer and cook for 10 minutes to thicken and reduce the sauce.
  • Ladle about 1 1/2 cup of the sauce into a bowl and set aside. Discard the bay leaf.
  • Add the drained black beans to the tomato mixture in the pan. Cook for a further 5 minutes. Fold through the roasted squash and remove from the heat.
  • Set up a rolling station with the tortillas, black bean mixture, and crumbled feta ready to go. Grease a 20cm x 25cm oven dish.
  • Place a tortilla on the bench. Spoon 3-4 tablespoons of the pumpkin and bean mixture onto the middle of the tortilla and scatter with crumbled feta. Fold over the sides then roll up into a burrito (log shape). Place in the baking dish and repeat with the remaining tortillas and bean mixture. The number of tortillas used will depend on the size of them. I used larger ones (about 25cm wide) so I only used 4. If using smaller tortillas then divide the mixture between 6 (or more if using gluten-free corn tortilla).
  • Once the tortillas are snuggled together in the baking dish, spoon over the reserved sauce and scatter with grated cheese. Bake for 25-30 minutes until the cheese has melted and the sauce is bubbling. Serve with a green salad.