Creamy roasted butternut squash with black beans and cheese is a delicious vegetarian comfort dish. When we want a veggie-loaded dinner, these butternut squash black bean enchiladas satisfy the whole family.
Jump to Recipe
I absolutely love butternut squash and when it’s roasted, well that just makes it perfect. It caramelizes slightly and brings out a nice sweetness. When that’s combined with the savory taco seasoning spices and black beans it’s a nice combination.
I like using freshly peeled and diced butternut squash, but buying precut is a great time saver. You can even roast ahead of time if you do any meal prepping. Then, while the butternut squash is roasting, you saute onion, garlic, and seasoning. Add the black beans then the roasted butternut squash. Next up, take your tortillas and prep the enchiladas. You can either lightly dip each tortilla in enchilada sauce then add filling and roll. Or you can add some sauce to your filling, fill the tortillas, then spread the sauce over the enchiladas. I prefer to dip it in the sauce even though it’s a little messy. You can also use flour or corn tortillas, just make sure they are pliable first. I like using the medium low-carb tortillas from Trader Joe’s.
Ingredients needed butternut squash enchiladas
- Butternut squash, peeled and diced
- Black beans
- Diced onion
- Enchilada sauce
- Tortillas
- Enchilada sauce
- Shredded cheese
- Chili powder, cumin, salt, pepper
How to make Butternut squash enchiladas
- Start by adding a little olive oil, salt, pepper, and garlic powder to the butternut squash then roast.
- While the butternut squash is roasting, saute the onion. Then add the garlic and seasoning than the black beans and a little broth or water. Stir the butternut squash once it’s cooked.
- Pour a jar of enchilada sauce into a shallow bowl. Take one tortilla at a time and lightly coat in the sauce, letting any excess drip off. Lay the tortilla on a cutting board, take a few tablespoons of filling, then place on one end of the tortilla. Add a little cheese on top. Gently roll and place seam side down in a 9×13 baking dish. You can also use an 8×11, you just may have to lay a couple of perpendicular to the rest of the enchiladas.
- Repeat the process until you have filled 8-10 enchiladas. If you have extra filling, you can store it in a sealed container in the fridge for later. Top with shredded cheese and bake for 20 minutes.
Tips for the butternut squash enchiladas
- These black bean and butternut squash enchiladas are made with only a handful of simple ingredients, but because of the roasting time, it’s not a quick cooking meal. You can definitely speed the process by roasting your butternut squash when you do any meal prepping.
- If you want to meal prep the whole thing, you can do that too. Just reheat at 325 for about 15 minutes.
- This is a great vegetarian dinner to add whatever veggies you like. You can add zucchini, spinach, or other beans. Just keep in mind if you add more, you will have more filling. You can use fewer black beans or butternut squash in that case. Or just use the leftover filling for another meal.
More recipes like this
- Salsa Verde Jackfruit Enchiladas
- Seafood Enchiladas with Vegan Cheese Sauce
- One Pan Enchilada Skillet
Butternut Squash Black Bean Enchiladas
Ingredients
Method
- Preheat the oven to 400.
- Toss the butternut squash with a little olive oil, salt, pepper, and garlic powder and spread out on a baking sheet. Roast for 20 minutes.
- While the butternut squash is roasting, saute the onion in a large pan for about 5 minutes. Add the garlic, stir for 30 seconds then add the cumin, chili powder, and a good pinch of salt. Let cook for another 30 secons.
- Add the black beans and a little broth or water and cook on medium. When the butternut squash is done, turn off the heat and add the squash to the pan.
- Pour a jar of enchilada sauce into a shallow bowl. Take one tortilla at a time and lightly coat in the sauce, letting any excess drip off. Lay the tortilla on a cutting board, take a few tablespoons of filling, then place on one end of the tortilla. Add a little cheese on top. Gently roll and place seam side down in a 9×13 baking dish. You can also use an 8×11, you just may have to lay a couple of perpendicular to the rest of the enchiladas.Repeat the process until you have filled 8-10 enchiladas.
- Top with shredded cheese and bake for 20 minutes. Add any toppings, like avocado, sour cream, green onion, and enjoy!
