Squash + Black Bean Enchillida

Prep Time


Prep Notes

*Roast squash ahead of time.

Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety. Once the seeds are removed, winter squash can be baked, steamed or simmered. They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.

Pre-heat oven: 350

Using a strong chef's knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 cup of water to the bottom of the baking pan.

Bake about 30 mins, or until squash is easily pierced with a knife.

Once squash is slightly cooled, remove skin and cute into bite sized cubes.

Cooking Time



4-6 people


1 can organic black beans, rinsed & drained
2 cups cooked organic squash, cubed (I like acorn or butternut)
1 medium organic tomato, diced
½ cup organic onion, diced
2 organic garlic cloves, minced
2 tbsp organic extra-virgin olive oil
¼ cup fresh organic cilantro
½ cup shredded cheese -cheddar or pepper jack (omit for vegan option)
2 tsp Mexican seasoning {gluten-free}
Unrefined sea salt to taste
6 organic sprouted corn tortillas
1 can (15 oz) enchilada sauce


Sauté onions and garlic in oil for 6-8 minutes. Season with Mexican seasoning and salt, add the squash, beans, tomato and cilantro.  

Cover bottom of baking dish with enchilada sauce, place corn tortillas in bottom, layer half of squash mixture, and sprinkle half of the cheese. Repeat.
Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake an additional 5 minutes.


KP Original