Southwestern Stacked Black Bean & Squash Enchiladas with Spanish Rice and Rainbow Carrots

From Just Fare

(Photo courtesy of Just Fare)

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Southwestern Stacked Black Bean & Squash Enchiladas with Spanish Rice and Rainbow Carrots

  • Author: Ian Humphrey, Executive Chef at Just Fare
  • Yield: 4-5 servings 1x
  • Diet: Vegetarian


Chef Ian’s Southwestern Stacked Black Bean and Squash Enchiladas with Spanish Rice and Rainbow Carrots, an example of the healthy, flavorful meals Just Fare now offers by delivery.


Units Scale

For the enchilada sauce

  • 2 tablespoons cooking oil
  • 2 cups chopped yellow onion
  • 23 cloves garlic, roughly chopped
  • 1 ounce dried New Mexico chilies, de-stemmed, de-seeded, and toasted
  • 1 1/2 pounds tomatoes, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 tablespoon lime juice (or more to taste)
  • 1/2 cup chopped cilantro

For enchilada assembly

  • 2 tablespoons cooking oil, divided
  • 1 small yellow onion, chopped
  • 1/2 cup dry black beans, soaked and cooked (or one 15-ounce can)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Pinch cayenne (or more to taste)
  • 9 6-inch corn tortillas
  • 1 medium zucchini (about 6 ounces), thinly sliced (We use a mandoline.)
  • 1/2 pound cheddar cheese, shredded

Spanish Rice

  • 1 1/2 cups white basmati rice
  • 1 tablespoon cooking oil
  • 1/4 cup diced yellow onion
  • 1 clove garlic, minced
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1 tablespoon minced jalapeno
  • 1/2 cup puréed roasted tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon lime juice

Rainbow Carrots

  • 1 1/2 pounds rainbow carrots, washed and cut into bite-size chunks
  • 34 scallions, washed and thinly sliced
  • Salt and pepper to taste





For the enchilada sauce

Heat the oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add the toasted chilies and tomatoes and let simmer for ½–1 hour. Stir in the seasonings and lime juice. Purée with a hand blender until smooth, then fold in the cilantro.

For the enchilada assembly

Sauté the chopped onion in 1 tablespoon oil. Mix in the cooked black beans, ½ cup of the enchilada sauce, and the spices.

Preheat oven to 350°F.

Brush the bottom of a casserole dish with 1 tablespoon oil. Layer 3 corn tortillas evenly and top with half of the bean mixture, a layer of sliced zucchini, a layer of enchilada sauce, and ⅓ of the shredded cheese. Repeat this process, topping with the last three tortillas and remaining shredded cheese.

Cover the dish with foil and bake in the preheated oven for 15 minutes. Rotate the dish and continue to bake for another 15 minutes. Remove the foil and bake for another 10 minutes or until the cheese is lightly browned.

Remove the dish from the oven, slice the enchiladas into portions, and serve with Spanish Rice and Rainbow Carrots.

Spanish Rice preparation

Cook the rice according to package directions and set aside. In a medium pan, heat the oil over medium-high heat and sauté the onions and garlic until translucent. Add the carrots, celery, and minced jalapeño and continue to cook until the vegetables are soft. Add the puréed tomato, the spices, and the lime juice. Bring to a simmer, then fold in the cooked basmati rice, thoroughly mixing the sauce throughout the rice.

Rainbow Carrots preparation

Bring a small pot of salted water to a boil. Add the carrots and cook 3-5 minutes or until carrots are fork tender. Drain and toss with the sliced scallions, salt, and pepper


  • Category: Entree