Enchiladas with Delicata Squash, Black Beans, and Mole

Hearty and satisfying, this vegetarian dish is packed with tender, sweet squash and fiber-rich beans. Topped with gooey cheese and tangy mole, it’s an ideal bar snack or shareable appetizer.
Enchiladas_Mole

Ingredients:

1 T canola oil
2 C Delicata squash, chopped
1/2 C Markon First Crop Yellow Onion, chopped
1 can black beans
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 flour tortillas
1 C mole sauce
3/4 C Monterey Jack cheese, shredded
1/4 C Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1 C Markon First Crop Tomatoes, chopped

Instructions:

Heat oil in a large skillet. Add squash and onions; season with salt and pepper, then cook until browned. Add black beans and stir to combine.
Preheat oven to 350 degrees F.
Fill each tortilla with equal portions of squash-bean mixture; roll lengthwise and place in a baking dish. Repeat for remaining tortillas. Spoon mole sauce and cheese over top of enchiladas. Bake until cheese is bubbly, approximately 15-20 minutes.
Garnish with tomatoes and green onions; serve hot.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.