Summer Squash + Bean Enchiladas with Spicy Orange Cilantro Sauce

by Sarah on August 21, 2012 · 11 comments

Ever since I ate Lauren‘s vegan enchiladas at the Vegetarian Beer Pairing dinner (and the leftovers the following night) two weekends ago, I haven’t been able to get them off of my mind. I knew it was only  a matter of time before I attempted my own.I took it as a sign from foodie heaven when a package of Rudi’s Gluten-Free Tortillas arrived on my doorstep.Like Lauren, I turned to Emily’s Homemade Enchilada Sauce for inspiration. Unlike Lauren, I cannot follow a recipe, and I’m not even sure it resembles the original much at all. Namely because I started including a bunch of random things I was trying to get rid of.,.like orange juice.The sauce is super simple…and SUPER spicy. This was partially accidental, because I started using chipotle chili powder, which is considerably hotter than regular or light chili powder. But I just went with it. I probably could have increased the orange juice even more, but I didn’t want it to be overly sweet, so I exhibited some restraint, balancing the juice out with some vegetable broth for a bit of savoriness. Fresh cilantro brightened it up even more. [Using cilantro also gave me the bonus opportunity to use one of the many kitchen tools I get excited about and then leave shoved into the back of a drawer.]While the sauce reduces, I cooked up a blend of zucchini and yellow summer squash--always affordably abundant this time of year–along with a small part of a giant red onion that had somehow taken up residence in my vegetable basket.Can we talk for just a second about how red onions (and red cabbage, while were are at it) are not actually red, but purple?

Thank you.

You could use any beans you like, but I was super excited about using some dried black beans I found in our recent pantry cleanout.

Until I discovered it was actually black rice.

Luckily, I also had unearthed a can of tri-bean blend, a little specialty made by our friends in the Private Selection club over at Kroger. Once everything is cooked up and lightly seasoned with salt, pepper, and cumin, scoop the innards into their shells.Or, in this case, flexible outer coverings designed to tuck and roll. [Of course, there is no need for hospital corners in this barracks.]Holding the tortilla in your hand while filled with hot squash mixture so you can take a sufficient amount of photographs is not very comfortable.

Don’t say I didn’t warn you.

I was so busy ripping into both the plain and spinach varieties of Rudi’s Gluten-Free Tortillas- for which there is apparently a coupon on their facebook page–that I forgot to put  layer of sauce down in the pan first.Enchiladas don’t hold grudges, however, and they will forgive you not only that (and even roll over so you can fix your mistake) but also the miscalculation of how much filling to put in each one.

Open, Sesame! (Or should I say...ENCHILADA!)

Once you’ve slathered sauce all over them, you’ll want to bake them for about 30-35 minutes in a 350 degree oven. [If you are the kind of person who likes (or eats) cheese, I would actually recommend some here to cool things down a bit.]

Cook until toasted and crispy. [Burny edges or bust!]

As I alluded to multiple times, you might need something to cool things down a bit. If you are keeping things vegan, I actually found the Tofutti Sour Cream that Lauren served to be quite good for this purpose……or you can use Vanilla Chocolate Chunk Chobani and call it mole. Whatever.

Summer Squash and Bean Enchiladas with Spicy Orange Cilantro Sauce

[Makes 8 enchiladas]*

*The pictures of baking only show half of the recipe, but I have scaled it up for 8. Feel free to scale it back down. :)

For the filling:

  • 4 cups loosely diced zucchini
  • 4 cups loosely diced yellow summer squash
  • 2 cups diced red onion
  • 1 15-oz can beans (black, pinto, kidney, etc.)
  • 2-3 cloves garlic, minced
  • salt, pepper, and cumin (to taste)
  • oil for sauteeing, or water for steaming

Spicy Orange Cilantro Sauce [recipe follows]

8 flour tortillas (I do recommend Rudi’s for gluten-free option)

1/2 cup shredded cheese (optional)

sour cream or guacamole for topping (optional)

  1. Preheat oven to 350 degrees.
  2. Prepare sauce.
  3. In a large saute pan, steam or sautee the onions and garlic until onions begin to turn pink and translucent.
  4. Add zucchini and squash, cooking until soft.
  5. Stir in beans and seasonings, cooking just until fragrant.
  6. Spoon about 1 cup of sauce into the bottom of a 9 x 13 pan.
  7. Evenly distribute filling into tortillas, wrapping and placing ‘seam side’ down into the pan.
  8. Pour (scoop?) remaining sauce over and around the wrapped tortillas.
  9. Top enchiladas with cheese, if using.
  10. Bake for 30-35 minutes, until edges are crisp.
  11. Serve with sour cream and/or guacamole.

Spicy Orange Cilantro Enchilada Sauce

[Makes 3 cups]

  • 1 8 oz. can no-salt-added tomato sauce
  • 1 12 oz. can tomato paste
  • 1 1/4 cup orange juice
  • 3/4 cup vegetable broth
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tsp. minced garlic
  • 3 Tbsp. chili powder (I used 2 Tbsp. chipotle + 1 Tbsp. light chili powders)
  • 1 Tbsp. cumin

Combine all ingredients in a large saucepan over medium heat. Cook, stirring consistently, until thickened and reduced.


P. S. This is what my plates normally look like after the glamour shots.Sometimes you just need an extra half enchilada, some lemon-paprika jicama sticks and a deluge of Guac-arita Sauce.