Playing with garden produce: enchiladas

This week's experimental dish was a way to make a large amount of yellow summer squash flavorful.
The contents:
three medium yellow squashes, peeled (they had tough peels) and chopped
1 to 2 onions, chopped
1 15-oz can black beans
2 carrots, peeled and chopped
about 16 corn tortillas
6 to 8 oz crumbled queso fresco
assorted garden peppers (poblano, jalapeño, banana, bell), chopped
cumin and Penzey's Spices Adobo Seasoning to taste
salt and pepper
22 oz can enchilada sauce (I found a red sauce that was all chiles and no tomatoes at the grocery store -- score!!)


Preheat oven to 350 degrees Fahrenheit. Saute the onions and carrots till tender, then add the squash and peppers. When vegetables soften, stir in the spices and beans and cook a until beans are heated through, stirring. Spoon squash filling into corn tortillas, sprinkle some cheese onto filling, roll into cylinders and place seam side down in a baking dish. Pour enchilada sauce over all tortillas, spread it around to cover all. Bake until sauce is bubbling.

Upon tasting, Andrew and I found out that the hot queso fresco squeaks like cheese curds but does not melt and does not have much flavor. I might have preferred quesadilla cheese or monterey jack. This recipe made enough for six people and it keeps well as leftovers. Many thanks to Laura for asking me to look after her garden for a week in exchange for all the produce that ripened during that time.