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Butternut Squash and Poblano Enfrijoladas

Butternut Squash and Poblano Enfrijoladas with Queso Fresco

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With tortillas wrapped around succulent fillings, enfrijoladas are closely related to Mexican enchiladas. The difference? Instead of the typical bright red, tomato-based chile sauce, this dish is topped with refried or puréed beans to create the hearty, saucy element. In this vegetarian version, Chef Michelle is roasting butternut squash, poblano chile, and onion, then blending the veggies with tomato salsa and melty Monterey Jack. It’s the perfect tender, cheesy filling to pair with the black bean sauce, creamy avocado, fresh cilantro, and crumbles of queso fresco.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 36g
  • Total Carb 104g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • flour tortillas
    • 6
    • flour tortillas
  • poblano chile
    • 1
    • poblano chile
  • yellow onion
    • 1
    • yellow onion
  • avocado
    • 1
    • avocado
  • cilantro
    • 1/8 ounce
    • cilantro
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • shredded Monterey Jack cheese
    • 3 ounces
    • shredded Monterey Jack cheese
  • dried Mexican oregano
    • 1/4 teaspoon
    • dried Mexican oregano
  • salsa
    • 3/4 cup
    • salsa
  • black beans
    • 1 cup
    • black beans
  • queso fresco
    • 1/4 cup
    • queso fresco
  • butternut squash
    • 12 ounces
    • butternut squash
  • chipotle paste
    • 1/2 teaspoon
    • chipotle paste

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • baking sheet
  • aluminum foil
  • blender or food processor (optional)
  • 10 x 6" medium baking dish

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse black beans. Rinse all produce. Quarter butternut squash cubes. Roughly chop cilantro leaves, discarding stems. Peel onion, halve, and cut 1 half into small dice; thinly slice remainder. Halve poblano lengthwise, and, using a knife tip, discard seeds and stem (be sure to wash your knife, cutting board, and hands immediately afterward). Cut into ½-inch dice.

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss squash, sliced onion, and poblano with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until vegetables are softened and slightly browned, 12-14 minutes. 

  3. Make Sauce

    Make Sauce

    While vegetables roast, in a blender or food processor, combine spice mix, chipotle paste (skip or use half for less heat), beans, and diced onion. With motor running, gradually stream in up to ½ cup water and pulse until smooth and pourable. Season with ¼ teaspoon salt and pepper as desired. Stack tortillas, wrap in foil, and place in oven to warm until the next step.

  4. Assemble Enfrijoladas

    Assemble Enfrijoladas

    Once vegetables have finished roasting, add Monterey Jack and half of salsa to baking sheet and toss to combine. Place warmed tortillas on a clean, dry surface, and rub both sides with olive oil. Working 1 at a time, add ½ cup filling to center and roll into a cylinder. Place seam-side down in a medium baking dish. Repeat to form 6 enfrijoladas. Scatter any remaining filling around enfrijoladas in baking dish.

  5. Bake Enfrijoladas and Prepare Avocado

    Bake Enfrijoladas and Prepare Avocado

    Pour sauce over enfrijoladas and spread in an even layer to mostly cover. Bake until filling is warmed through, 5-7 minutes. Meanwhile, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice.

  6. Plate Enfrijoladas

    Plate Enfrijoladas

    Divide enfrijoladas between serving plates and top with queso fresco, cilantro, avocado, and remaining salsa. Dig in! 

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