A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.
About this recipe:
Here’s a great late summer dish for you. My Vegetarian Enchiladas Verdes recipe uses butternut squash, bayo beans, and corn, all typical of this season. Paired with a tangy tomatillo salsa, it’s a tasty and comforting meal that makes the most of late summer ingredients. Enjoy!
Jump to:
Subscribe
Join The Community Garden
More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.
Watch me make this recipe:
@carmeninthegarden Replying to @user8555558927232 for tonight’s #gardentotable meal, I’m making vegetarian enchiladas verdes 💚🫘 #garden #vegetarian #dinner ♬ original sound – Carmen in the Garden
How to make this recipe:
Print Vegetarian Enchiladas Verdes with butternut squash, beans, and corn
Ingredients
• Cooked bayo beans (2 hours in vegetable broth, 2 bay leaves, 1 tbsp salt)
• Diced butternut squash
• Chopped onion, garlic, hot peppers
• Cumin, smoked paprika, coriander powder
• Tomatillos, more hot peppers, onion, garlic
• Corn or flour tortillas
• Crumbled cotija
• Cilantro, lime for garnish
Instructions
1. Filling: Sauté onion, garlic, hot peppers. Add butternut squash, cumin, smoked paprika, coriander powder. Mix in cooked bayo beans.
2. Salsa: Roast tomatillos, hot peppers, onion, garlic. Blend with cilantro.
3. Assemble: In dish, spread salsa. Fill tortillas with mix, roll, place in dish. Top with more salsa.
4. Bake 375°F, 25 mins.
5. Garnish: cotija, cilantro, lime.
Rate & Review