Meatless Mondays Recipes with the Three Sisters

Inside the Ingredients

By Nora Rae Pearl | Jan. 3, 2026

In the depth of winter, we’re all looking for warmth, and these new recipes are sure to make you feel full and cozy. The dishes below highlight a trio known as the Three Sisters long used by indigenous people of Central and North America: beans, squash, and corn. When it comes to these compatible crops, “what grows together, goes together” couldn’t be more true.

These Meatless Monday features are for anyone looking for fresh takes in the New Year. For your shopping, we suggest going to Farm Club in Traverse City, 9 Bean Rows in Lake Leelanau, or The Lively Neighborfood Market in Empire. There you will find Sheridan Acre Black Turtle Beans and plenty of squash. Our secret ingredient for our enchilada’s hot sauce is made with Northport’s own Hallstead Homestead’s Cherry Vinegar, sold online or at a Tom’s near you.

Chipotle Enchiladas

Beans and squash shine with homemade tortillas in this lasagna-esque warming winter bake.

Tortilla Ingredients
3 cups instant corn masa flour
2 1/4 cups water

Filling & Topping Ingredients
4 1/2 cups cooked black beans*, drained
3 cups of 1/2-inch cubed butternut squash
Zest of 1 lime
1/2 cup plus 2 tablespoons olive oil
28 oz. can plus one 14 oz. can crushed tomatoes
4 tablespoons water
4 tablespoons lime juice
2 tablespoons honey
Salt and pepper
7 oz. can chipotle peppers in adobo sauce
3 tablespoons cherry jam
1/2 cup Hallstead Homestead Cherry Vinegar
6 cups shredded cheddar cheese
Sour cream, to serve

To make the tortillas: In a large bowl, mix together the flour and water until you have a soft dough. Divide into 24 equal pieces. Loosely cover the pieces as you roll out one tortilla at a time. Roll out between two small pieces of parchment paper to 4- to 5-inch circles. Carefully peel the tortilla off the paper. Cook in a skillet over medium-high heat until lightly browned and cooked through, turning every 30 seconds or so to evenly cook each side.

To make the bean filling: In a medium saucepan, combine the squash with enough water to cover by 1 inch. Boil until tender. Drain and place in a large bowl with the black beans. Mash a third of mixture, keeping the rest chunky. Mix in 1/4 cup of olive oil, zest of 1 lime, 1 teaspoon salt, and 1/4 teaspoon pepper.

To make the tomato sauce: Blend together the crushed tomatoes, water, lime juice, honey, 1/4 cup and 2 tablespoons of olive oil, 1 large chipotle pepper in adobo sauce, and 3/4 teaspoon salt until smooth.

To assemble: Preheat the oven to 350 degrees. In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Spread out six tortillas. Top with one-third of the bean-squash mixture, followed by one-quarter of the tomato sauce and one-quarter of the shredded cheese. Repeat this process until you get to the top layer of tortillas, sauce, and cheese. Bake for 60 to 70 minutes until golden brown and the internal temperature reaches 165 degrees—loosely cover with foil if it browns too quickly. Allow to cool at least 10 minutes before serving. Meanwhile, make the hot sauce.

To make the cherry chipotle hot sauce: Blend together the remaining chipotle peppers in adobo sauce with the cherry jam and cherry vinegar until very smooth. Once the enchiladas are ready to serve, spread a layer of hot sauce all over the top of the dish before slicing. You won’t use all of it; save the rest to serve on the side. Drizzle sour cream over each slice.

(*Soak 1 1/2 cups dried beans in a large pot of water overnight. Cook the next day until tender.)

Black Bean Soup

Nothing transforms a simple pot of beans better than some vegetables and spice. Cornbread is also a welcomed addition to this meal.

Ingredients
3 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
3 tablespoons cocoa powder
2 teaspoons smoked paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
6 oz. can tomato paste
15 oz. can diced tomatoes
4 1/2 cups cooked black beans and their liquid*
3 cups water
3 tablespoons lime juice
2 teaspoons salt
To garnish: sliced jalapeño, avocado, sour cream

To make the soup: In a large pot over medium heat, heat the olive oil. Add the onion, sauté until lightly browned. Add the carrot and celery, cook for an additional five minutes until all the vegetables are softened. In a small bowl, combine the cocoa powder through the cayenne pepper. Add to the pot with the tomato paste. Cook for one minute, stirring well. Stir in the diced tomatoes. Add the black beans and their liquid along with the water. Bring to a boil, then simmer for 20 minutes. Off the heat, stir in the lime juice and salt. Serve hot with garnishes of your choice.

(*Soak 1 1/2 cups dried beans in a large pot of water overnight. Cook the next day until tender. Before draining beans, reserve 2 cups of the cooking liquid and use in the recipe. This is the equivalent to three 15 oz. cans of black beans and all of their liquid.)