Summer Squash Enchiladas with Yucatán Salsa

Summer Squash Enchiladas

with Yucatán Salsa


Yucatán is a state in Mexico, and although not definitively, it’s believed the name hails from the Mayans. They are known for the use of habaneros. The salsa we create is fresh and almost fruity with lots of lime, charred peppers, and an intense habanero powder. When it’s time to bake, you can choose to go foil free and broil the dish. It will be quicker but the flavors meld while getting baked under cover.

40 min
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  1. 1 yellow bell pepper
  2. 8 oz summer squash
  3. 1 can cannellini beans
  4. ¼ tsp Mexican chile spice
  5. 3 garlic cloves
  6. 2 limes
  7. ¼ tsp habanero powder
  8. 6 corn tortillas
  9. 3 oz Follow Your Heart vegan mozzarella
  10. Fresh cilantro
  11. ¼ cup Follow Your Heart vegan sour cream
  12. 2 tsp vegetable oil*
  13. 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. **Allergens: Soy


  1. 8 x 8 baking dish
  2. Large nonstick skillet
  3. Food processor or blender


Roast the vegetables
Roast the vegetables
Rinse and dry the produce. Turn the oven on to broil on high. Deseed and roughly chop the yellow bell pepper. Transfer to a baking dish and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Broil until charred in places, about 5 to 10 minutes.
Cook the squash
Cook the squash
Trim and cut the summer squash into sticks. Place a large nonstick skillet over medium-high and add 1 tsp vegetable oil. Once hot, add the summer squash and sprinkle with salt and pepper. Cook until browned in places, flipping as necessary, about 4 to 5 minutes. Transfer the summer squash to a plate.
Mash the beans
Mash the beans
Return the skillet to medium-low heat. Drain and rinse the cannellini beans. Add beans to the skillet along with ¼ cup water and the Mexican chile spice. Simmer until hot, about 3 to 4 minutes. Mash with the back of a fork or a potato masher and season with salt and pepper. Set beans aside until you build the enchiladas.
Make the Yucatán salsa
Make the Yucatán salsa
Add the roasted bell pepper, garlic, ⅛ tsp salt, and 1 tsp olive oil to a food processor or blender. Add the juice from 1½ limes and ⅛ tsp of habanero powder (if you like things super spicy, add more habanero powder at your discretion) and blend. The salsa should be chunky and pourable. Taste and adjust seasoning with salt.
Roll the enchiladas
Roll the enchiladas
Lay the corn tortillas on a clean work surface and spread about 2 tbsp of the mashed beans on each tortilla. Top with a few pieces of summer squash and roll to seal, lying seam-side down into a baking dish. Top with the Yucatán salsa and Follow Your Heart vegan mozzarella. Cover with foil and bake in the oven until the cheese is melted, about 8 to 10 minutes.
Cut the remaining lime half into wedges. Pick the cilantro leaves and tender stems. Serve the summer squash enchiladas on large plates and top with Follow Your Heart vegan sour cream and cilantro sprigs.