Delicata Squash, Pinto Bean & Spinach Enchiladas

It is no secret that I love Mexican food. As a young adult, my friends would take me to La Parilla to celebrate every year around the sun. For almost every birthday meal, I request a Taco Bar. When I am in a cooking rut, Mexican is the first thing that comes to mind. Tacos, quesadillas, nachos or enchiladas are always a safe meal in the Rowe house. I often joke that I could eat Mexican flavors for every meal and not grow tired of it. Only I don’t think I’m joking—I actually think it’s true!

When I shared my favorite taco recipes, I referred to sweet potato and black bean enchiladas and gave you a vague idea on how to make them. Last week, after my youngest had been sick on again and off again for a week, I turned to this favorite comfort food—only this time instead of sweet potatoes I used delicata squash, instead of black beans I used pinto, and I threw some spinach in for good measure. I was thrilled to discover winter squash could get crispy the way sweet potatoes do. Because I don’t typically buy enchilada sauce at the store, I made my own. With just a few pantry ingredients, you can make it in the time it takes to roast your squash.

If you have a winter squash and are unsure what to do with it, I encourage you to give these enchiladas a try. You can also use sweet potatoes if that’s what you have on hand. No pinto beans? Use black beans. Or white beans. No spinach? Use arugula or swiss chard. Or leave it out altogether. I’m sharing a recipe to give you courage and confidence, but feel free to use what you have friends, it will all work out!

Note: This makes a huge pan of enchiladas. You can half the recipe or you can do what I do - bake half now and freeze half for later. It freezes well and is such a welcome discovery in the freezer when you come home from a long day and don’t know what to make for dinner.

Delicata Squash, Spinach, & Pinto Bean Enchiladas

Ingredients

For the Enchilada Sauce

1 medium onion, chopped
2 cloves garlic, chopped
1/4 cup taco seasoning of your choice
2 tsp sugar
2 pint jars of roasted tomato puree from your summer stash (or a 28 oz can of crushed tomatoes)
1 1/2 cups water (2 cups if using canned tomatoes)
2 Tbsp olive oil

For the Enchiladas:

1 delicata squash, peeled & chopped into 1/2 inch pieces
1-2 Tbsp olive oil
1 Tbsp taco seasoning of your choice
3 cups cooked pinto beans (or 2 cans), drained and rinsed
3 oz spinach, cut into thin ribbons
3 cups shredded cheese (Monterrey Jack, Colby Jack, cheddar or a mix of any will do)
16-20 tortilla shells (we use flour, but you can use corn - you just may need more than 16)
1 batch Enchilada sauce

Instructions

For the Enchilada Sauce

1. Heat olive oil in a medium saucepan over medium heat.

2. When it starts to sizzle, add chopped onion. Cook for five minutes or until soft.

3. Add garlic, taco seasoning, and sugar. Cook 1-2 minutes longer until the spices smell heavenly.

4. Add tomato puree and sugar. Bring to a boil.

5. Turn the heat down to low and simmer 10-15 minutes, or until it begins to thicken. Taste and add salt or red pepper flakes to taste.

6. Turn the heat off and pour the sauce into a blender or food processor. You can also use an immersion blender, but your sauce might be a little chunky.

For the Enchiladas

1. Preheat oven to 450° (425° if using a convection oven).

2. On a sheet pan, mix delicata squash pieces with olive oil and taco seasoning. Roast for 20-25 minutes, until crisp around the edges, mixing once halfway through. When done, take out of the oven and let it cool slightly on the pan.

3. Turn oven down to 350°.

4. Get two 9x13 inch casserole dishes out of your cabinet. If you’re going to freeze one, now is a good time to line it with a double layer of foil. Once you freeze it, you can lift the foil out and not need a disposable pan. Or, you can use a disposable pan. Use what you have, remember?

5. When your squash is cool enough to handle, pour it into a large bowl with the beans, spinach, and 2 cups cheese. Mix gently with your hands or a wooden spoon.

6. Pour 1 cup enchilada sauce in the bottom of each casserole dish, spreading it to cover the bottom of the pan.

7. Put a small handful of filling in the center of a tortilla, fold in the edges, and roll gently. Place each enchilada in the pan. Repeat until your pans are full and your filling is gone.

8. Pour 1-2 cups enchilada sauce over the top of each pan, covering each enchilada. How much sauce you use really depends on how saucy you like your enchiladas. If you have any leftover sauce, you can save it for chilaquiles for brunch the next day.

9. Cover each pan with 1/2 cup shredded cheese.

10. If you’re feeding a crowd, go ahead and bake both pans at 350° for 25-30 minutes, or until warm and bubbly. If you like your cheese brown, you can turn the broiler on for 3-5 minutes, or just leave the whole pan in the oven 10-15 minutes longer.

11. If you’re saving half, you can pop it in the freezer just like that. When it’s completely frozen (I leave it in the freezer overnight), gently pull on the foil and viola - you have a disposable pan! Cover with another layer of foil (or two - you want it airtight). It will keep in your freezer for 3-5 months. When you’re ready to reheat, pull it out and put it back in your casserole pan. Bake, covered, in a 350° oven for 30 minutes, then remove the cover and bake for another 10-15 minutes, or until warm and bubbly. Your future self will thank you.