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Delicata Squash and Black Bean Enchiladas
Ingredients
  • 2 tablespoons olive oil
  • 1 large shallot
  • 2 garlic cloves minced
  • 1 ½ teaspoons Ancho chile powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • 1 delicata squash seeds discarded and diced
  • Juice from 1 lime
  • 2 tablespoons water
  • ½ red bell pepper diced
  • ¾ cup canned black beans
  • 6 to 8 corn or flour tortillas
  • 1 cup red enchilada sauce I used store-bought from Trader Joe's
  • 1 cup shredded cheese I used a mix that was Monterey Jack and cheddar
  • ¼ cup creme fraiche
  • Juice from ½ lime
  • ½ avocado cut into a small dice for garnish
  • Handful of cilantro leaves for garnish
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