What makes these Halloween-y? They’re black and orange, of course! They’re also a welcome warm and spicy meal on a cold autumn night. The earthiness of the black beans and the spinach contrasts nicely with the sweetness of the squash. Chipotle puree and red pepper flakes add some zing, and fennel and cilantro brighten it all up. The sauce is a spicy tomato-almond sauce, and it’s delicious! These enchiladas are not drowned in sauce or cheese, they’re lighter and dryer, and the tortillas become nice and crispy on the edge.

Here’s Enchilada by the Scamps. Enchilaaaaaaaada….enchilaaaaaaaaaaada! The maniacal laughter makes it a good halloween song, too!
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