Red Kuri Squash, Spinach & Bean Enchiladas
I came across this unique red kuri squash at a farmers market. I loved the shape of it! Of course since it was different and something I’ve never eaten before, I decided that I MUST have it. So home it came! And then…at home it sat. Right in my potato/onion box. The lonely red kuri squash all by itself.
Each week I racked my brain as to what recipe I could make with it. I came across a lot of good ideas online – roasted, baked, tossed in salads, pureed for sweets or savory treats, added to soups…but nothing super exciting. Nothing that I haven’t really thought of before. This was a different squash. So I really wanted to make a different type of recipe.
Sunday I was rummaging around in the kitchen and I stared down at my little squash. And it hit me! Enchiladas! A recipe that was a little bit different, but definitely the perfect vehicle for my squash. Diced up with some onions, black beans and spinach, these squash enchiladas made for a delicious filling!
The sweet flavor of the squash paired wonderfully with the smoked paprika, cumin and cayenne pepper. Of course being rolled up in a corn tortilla, drenched in tangy enchilada sauce and smothered in ooey gooey melted cheese and baked til golden brown didn’t hurt either. Actually, those golden brown crispy bits of the cheesy topping were one of the best parts! Love them!
Even though the cheese was delicious, the red kuri squash was equally wonderful. If you see one, don’t be afraid to pick it up to bring home! It’s easy to peel and slice up. Throw it into any recipe that would call for a winter squash or sweet potato and you’ll be set!
Red Kuri Squash, Spinach & Bean Enchiladas:
- 2 cups diced red kuri squash (butternut squash or sweet potatoes would work well also)
- 1/2 large onion, diced
- 15.5 oz can black beans, rinsed and drained
- 1 cup frozen spinach, water drained and roughly chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 fresh cracked pepper
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 8 0z shredded low-fat cheddar cheese
- 1 can enchilada sauce
- 12 small corn tortillas
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- Preheat oven to 400F.
- While oven preheats, heat up olive oil over medium high heat in a large sauté pan.
- Add in kuri squash and sauté for about 10-12 minutes or until beginning to soften. Add in diced onion and cook for another 5-7 minutes.
- Stir in salt, pepper, cayenne pepper, cumin and smoked paprika. Cook spices for another 1-2 minutes or until fragrant.
- Combine the kuri squash mixture, black beans and frozen spinach together.
- In a large baking dish, pour in about 1/3 cup of the enchilada sauce to coat the bottom of the pan. Pour the remaining enchilada sauce in a deep dish so you can dip in each tortilla.
- Dip each corn tortilla into the enchilada sauce – coating each side. Fill with about 1/4 cup of the filling and 1 tbsp of the shredded cheese. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- After pan is full, pour any remaining enchilada sauce on top of the enchiladas. Cover each enchilada thoroughly with more shredded cheese.
- Bake for about 20 minutes or until filling is warmed through. Then broil for about 2-3 minutes or until cheese is golden and crispy around the edges. Enjoy hot!