Enchiladas with beans and squash

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Enchilada Sauce
  • Dried guajillo chilies : 4 pieces
  • Dried ancho chilies : 2 pieces
  • Garlic cloves : 2 cloves
  • Onion : 1 medium-sized
  • Cumin powder : 1 teaspoon
  • Vegetable oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Water : 2 cups
• Enchilada Filling
  • Black beans (drained and rinsed) : 1 can
  • Yellow squash : 2 medium-sized
  • Onion : 1 medium-sized
  • Garlic cloves : 2 cloves
  • Cumin powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Enchilada Assembly
  • Corn tortillas : 8 pieces
  • Shredded cheese (any variety you prefer) : 1 cup
  • Fresh cilantro (chopped) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Enchilada Sauce
• Preheat the oven to 350°F (175°C).
• Remove the stems and seeds from the guajillo and ancho chilies.
• In a dry skillet over medium heat, toast the chilies for 1-2 minutes until fragrant.
• Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes.
• In a blender, combine the soaked chilies, garlic cloves, onion, cumin powder, salt, and water. Blend until smooth.
• Heat vegetable oil in a saucepan over medium heat. Pour in the blended sauce and simmer for 10 minutes, stirring occasionally. Set aside.
• Enchilada Filling
• Preheat the oven to 350°F (175°C).
• Heat olive oil in a skillet over medium heat.
• Add the chopped onion and garlic cloves to the skillet and sauté until translucent.
• Add the sliced yellow squash, cumin powder, and salt. Cook for 5-7 minutes until the squash is tender.
• Stir in the black beans and cook for an additional 2 minutes. Remove from heat and set aside.
• Enchilada Assembly
• Preheat the oven to 350°F (175°C).
• Warm the corn tortillas in a dry skillet or microwave to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Take a tortilla and spoon some of the enchilada filling onto it. Roll it up and place it seam-side down in the baking dish.
• Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle shredded cheese on top.
• Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
• Remove from the oven and garnish with fresh cilantro.

Tips

• You can customize the filling by adding other vegetables like bell peppers or zucchini.
• Serve the enchiladas with sour cream, guacamole, or salsa for extra flavor.

Information

• Enchiladas are a popular Mexican dish made with tortillas filled with various ingredients and covered in sauce.
• This recipe can be made vegetarian by using vegetable broth instead of chicken broth in the enchilada sauce.