If you have been around my blog for a while you know that I love Mexican food! I mean, I love it! I’ll take eggs with a Mexican twist, something with cilantro and avocados for lunch, a Mexican casserole or fajitas for dinner. Long gone are the days when I wouldn’t eat Mexican food at all and my hubby was forced to find a friend to go have some Mexican food with.
So no surprise then that I recently created a new enchilada dish, which of course I have to bring to the party. Fiesta Friday requires at least one yummy Mexican meal! It is a “Fiesta”, after all! 🙂
I have always been a meat eater. I still am. But what is different is that I am also a vegetable eater now. There are plenty times that there is no meat in something I cook and I am completely content with that. Long gone too are the days when this girl would never eat vegetables. Many of you have taught me that vegetables can be delicious! Thank you for that!
This reformed meat-only girl 🙂 loved these enchiladas! So did my hubby!
I am so thankful to my friend, Jamie, for sharing a recipe with me for red sauce! I hadn’t been eating enchiladas because the sauce is not low-glycemic. But, I was able to take the recipe this friend gave me and make it without anything that would be considered high glycemic. (If you are reading this, thank you Jamie!!) 🙂 We love the sauce!
Black Bean & Squash Enchiladas with Homemade Red Sauce
*Created by Lori at creatingbeautyinthekitchen.wordpress.com
Ingredients for Enchiladas:
- Flour tortillas (could easily be substituted with corn for my gluten-free friends)
- 1 can black beans, drained and rinsed
- 1/2 onion chopped up
- 2-3 yellow squash, chopped
- Olive oil
- Fresh Cilantro, chopped
- Monterrey Jack cheese, shredded
Ingredients for Sauce:
- 2 tbsp olive oil
- 2 tbsp tapioca flour
- 1 tsp chili powder (we like mild, so if you like hot increase this up to a couple tbsp.)
- 2 cloves fresh garlic, minced
- 1/4 tsp cumin
- 2 cups chicken stalk (or vegetable stock)
- Begin cooking your squash on medium in a frying pan in a little bit of olive oil. When they begin to get tender, add in the onions, garlic, and black beans. Cook until everything is the consistency you like it.
- To make the sauce, heat the oil on medium high, adding in the tapioca flour. Stir for about a minute. Stir in the spices, and then pour in the chicken stalk. Reduce heat and whisk until it gets to the desired thickness.
- Preheat oven to 350 degrees.
- Grease a baking dish.
- In each tortilla, put a few spoonfuls of the bean and squash mixture. Then add some fresh cilantro. Fold up the tortilla, trying to keep everything inside. Do this until you have made all the enchiladas.
- Pour the sauce over the enchiladas.
- Cook for about 20 minutes.
- When you take it out of the oven, add the cheese and more fresh cilantro.