Make Ahead

Summer Squash Enchiladas

June 28, 2010
0 Ratings
  • Serves 4
Author Notes

This recipe is inspired from a variation I had at my office cafeteria. Head-chef at our office cafeteria is from South America so most of the Southern American dishes are quite exquisite! As the summer squashes are in season this is a perfect recipe to marry the delicate flavors of the squash with the hearty black beans and pull everything together with some tomato sauce. —PJ

What You'll Need
  • 12 corn tortillas
  • 1 medium size onion
  • 3 cloves of garlic
  • 14 ounces can of black beans (or cooked)
  • 7 ounces can of tomato puree
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 2 tablespoons olive oil
  • 1/4 cup Mexican cheese blend
  • salt to taste
  • 4 cups chopped summer squash (various)
  • 14 ounces diced tomatoes (or fresh)
  • crushed red chili flakes )to taste)
  1. Prepare the black bean and summer squash filling: Saute half of a chopped onion and two minced cloves of garlic in 1 tablespoon olive oil over low-medium heat. When the onions are tender, add the squash, salt and cook uncovered until squash turns tender and barely starts to fall apart (10 minutes or so). Add rinsed black beans and mix well. Let cook for a few more minutes. Remove from heat and add cumin powder, fresh thyme and chili flakes. Mix well and remove the filling to a serving bowl.
  2. Prepare the tomato sauce: In the same pan in which you cooked the filling, add 1 tablespoon olive oil and sautee the other half of the onion and the remaining clove of garlic. When the onion is tender, add diced tomatoes with its juices and the tomato sauce. Add salt, sugar, oregano and stir well. Let cook for 10-15 minutes and then remove from heat. Taste. If the sauce is too acidic, add more sugar.
  3. Preheat the oven to 380F. Lightly brush a rectangular glass baking dish with oil spray.
  4. Warm up the corn tortiallas one by one. Take one tortialla. Add a tablespoon of the filling in the center. Spread the filling vertically. Roll up the tortilla, tuck it well and place in the baking dish. Repeat the process with each of the 12 tortillas.
  5. Spread tomato sauce over the tortillas. Spread as much cheese as you would like over the sauce.
  6. Bake for 15 minutes or so until the cheese is melted. Remove, serve warm with guacamole or sour cream and some fresh cilantro.

See what other Food52ers are saying.

  • Kaitlyn
  • nursey
  • rfstubbe
  • theoutcrop

10 Reviews

nursey August 12, 2011
I just made this and wanted to tell you that it was lovely! Although not technically authentic, I added a tiny amount of lime powder to the filling just to give it a little more zing, but it was a big hit in the house and so wanted to thank you for posting the recipe which is sure to be a firm favourite!
rfstubbe July 18, 2010
Ah. Links don't work in the comments. Oh, well, the summary works fine.
PJ July 18, 2010
Thanks rfstubbe! The link below did show up in the email I received for this comment from food52. I would have to try your suggestion of green enchilada sauce; I think it will go really well here. Thanks for the review.
Kaitlyn July 13, 2010
making this tomorrow- looks delish!
PJ July 18, 2010
sounds wonderful. Let me know how it works out for you!
Kaitlyn July 8, 2010
making this for the weekend- sounds lovely!
theoutcrop July 6, 2010
you are welcome! :) just shared it with all my FB friends!
PJ July 18, 2010
Thanks theoutcrop! I am so glad you liked it.
PJ July 1, 2010
thanks! I am so glad you enjoyed this recipe and thanks so much for your kind words.
theoutcrop June 30, 2010
i didn't use your recipe exactly, but i saw it yesterday and it inspired me to make a similar dish that was WONDERFUL! thanks for posting! though i entered a recipe, i hope you win the contest!