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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.


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


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.