Butternut Squash and Poblano Enfrijoladas

Butternut Squash and Poblano Enfrijoladaswith Queso Fresco

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
4servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Calories860
Protein36g
Total Carb104g
Total Fat38g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 15-ounce can black beans
    15-ounce can black beans
  • butternut squash
    butternut squash
  • cilantro
    cilantro
  • yellow onion
    yellow onion
  • poblano chile
    poblano chile
  • cumin
    cumin
  • garlic powder
    garlic powder
  • Mexican oregano
    Mexican oregano
  • chipotle paste
    chipotle paste
  • flour tortillas
    flour tortillas
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese
  • salsa
    salsa
  • avocado
    avocado
  • queso fresco
    queso fresco

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil
  • blender or food processor (optional)
  • 13 x 9" large baking dish