Vegetarian Chayote and Black Bean Enchiladas with Red Chile Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Soft corn tortillas filled with tender chayote squash and black beans, smothered in a smoky red chile sauce and baked to bubbling perfection. This Mexican-inspired street-food recipe (vegetarian), ready in about 55 minutes, pairs chayote squash, canned black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced chayote squash
• 1 1/2 cups, drained and rinsed canned black beans
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 2 tbsp dried ancho chile powder
• 1 1/2 cups tomato sauce
• 1 cup vegetable broth
• 12 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 2 medium peeled and diced chayote squash, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 8-10 minutes until the chayote is tender but not mushy.
3. Step 3: Stir in 1 1/2 cups drained and rinsed black beans and cook for 2 more minutes to combine flavors.
4. Step 4: In a separate saucepan, combine 2 tbsp dried ancho chile powder, 1 1/2 cups tomato sauce, and 1 cup vegetable broth. Bring to a simmer over medium heat and cook for 8-10 minutes until the sauce thickens slightly and becomes aromatic.
5. Step 5: Lightly warm 12 corn tortillas in a dry skillet until pliable. Spoon about 1/4 cup of the chayote and black bean filling into each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish.
6. Step 6: Pour the red chile sauce evenly over the enchiladas, then sprinkle 1 cup shredded Monterey Jack cheese on top.
7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving warm.