Black Bean and Butternut Squash Enchiladas : A Cozy Fall Favorite

There’s something about fall that makes us crave cozy, colorful meals packed with warm spices and nourishing ingredients. If you’re looking for a dish that is hearty, wholesome, and meatless yet filling enough to please everyone at the table, these Black Bean and Butternut Squash Enchiladas are it.

Roasted butternut squash is sweet and tender, black beans add creaminess and protein, and a blanket of enchilada sauce ties everything together in a bubbling, cheesy bake. Whether you’re searching for fall meatless meals, vegetarian butternut squash recipes, or a creative twist for Thanksgiving enchiladas, this recipe delivers on flavor, texture, and nutrition.

Let’s dive into how to make these enchiladas, what to serve them with, and all the delicious ways you can enjoy butternut squash this season.

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Why These Enchiladas Are a Fall Favorite

Enchiladas might be a Mexican-inspired classic, but adding roasted butternut squash makes them feel perfectly seasonal. The combination of savory black beans and caramelized squash gives each bite a balance of sweet and savory, tender and creamy.

Here’s why these squash enchiladas are perfect for fall.

• Seasonal ingredients: Butternut squash is abundant in autumn and pairs beautifully with warm spices.
• Meatless yet hearty: They make satisfying fall meatless meals that don’t leave you hungry.
• Crowd-pleasing: Both vegetarians and meat-eaters love the blend of flavors and gooey cheese topping.
• Flexible: These enchiladas can be customized with different sauces, toppings, and fillings.

Whether served for a cozy weeknight dinner or as part of a Thanksgiving enchiladas spread, they fit perfectly into the season.

Ingredients You’ll Need for Butternut Squash and Black Bean Enchiladas

Here’s what you need to make 6 servings of these rich and delicious enchiladas.

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 cup corn kernels (fresh or frozen)
• 2 cups red enchilada sauce (store-bought or homemade)
• 8 corn tortillas (warmed to prevent cracking)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Fresh cilantro for garnish
• Sour cream or Greek yogurt for serving

Optional add-ins: jalapeño slices for heat, spinach for extra greens, or avocado for topping.

Kitchen Tools & Equipment Checklist

To make this recipe easy, gather these tools ahead of time.

• Large baking sheet for roasting squash
• Skillet for sautéing onions and garlic
• Mixing bowl for combining filling
• 9×13-inch baking dish for assembling enchiladas
• Aluminum foil to cover while baking
• Sharp knife and sturdy cutting board
• Wooden spoon or spatula

Step-by-Step Instructions: How to Make Black Bean and Butternut Squash Enchiladas

Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.

Step 2: Sauté the Aromatics
In a skillet, heat a splash of olive oil and cook onions until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Step 3: Combine the Filling
In a large bowl, mix roasted squash, black beans, sautéed onions and garlic, and corn. Taste and adjust seasoning.

Step 4: Prepare the Baking Dish
Spread ½ cup of enchilada sauce on the bottom of a 9×13 baking dish.

Step 5: Assemble the Enchiladas
Warm the tortillas to make them pliable. Spoon about ⅓ cup of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.

Step 6: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle with shredded cheese.

Step 7: Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 5–10 minutes, until cheese is bubbly and golden.

Step 8: Serve
Top with fresh cilantro, sour cream, or avocado. Serve warm with your favorite sides.

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What To Eat With Butternut Squash Enchiladas

These enchiladas are filling on their own, but sides make the meal even more festive. Try serving them with:

• Mexican Rice or quinoa for a hearty base
• Guacamole and tortilla chips for crunch
• Cucumber Dill Salad for freshness (get recipe here)
• Garlic Butter Corn with Melty Cheese as a sweet, savory side (try it here)
• Pumpkin Twists for a sweet seasonal finish (recipe here)

Pair with a refreshing non-alcoholic drink like Lavender Lemonade or Pumpkin Spice Cold Brew.

Thanksgiving Enchiladas: A New Holiday Tradition

Turkey might be the star of Thanksgiving, but not everyone wants a heavy meat-centered meal. Enter Thanksgiving enchiladas—a vegetarian option that brings seasonal squash to the forefront.

These enchiladas can be served alongside traditional sides like stuffing, cranberry sauce, or roasted vegetables. They’re festive, filling, and a fantastic main dish for anyone seeking a lighter or plant-based option on the holiday table.

Vegetarian Butternut Squash Recipes You’ll Love

Butternut squash is incredibly versatile. If you love these enchiladas, you might also enjoy:

• Vegetarian Pasta Primavera with roasted squash tossed in creamy sauce
• Stuffed Acorn Squash for another seasonal main dish
• Cheesy Pasta Bake with Pumpkin Tomato Sauce as a comforting alternative
• Creamy Sun-Dried Tomato Vegan Pasta for an indulgent meatless option

Healthy Stuffed Butternut Squash Recipe Variations

Instead of rolling enchiladas, you can stuff roasted butternut squash halves with the same black bean and corn filling. Top with enchilada sauce and cheese for a lighter, low-carb version. This approach turns squash itself into the serving vessel—beautiful for entertaining.

Leftover Butternut Squash Recipes: Smart Ways to Use Extra Squash

Got extra squash? Don’t let it go to waste. Here are some delicious ideas.

• Toss into a warm salad with greens and quinoa
• Stir into soups or stews for natural sweetness
• Add to Loaded Breakfast Hash for a hearty morning meal
• Bake into Pumpkin Zucchini Bread for a fall treat

These leftover butternut squash recipes make it easy to stretch one ingredient across multiple meals.

Flavor Variations for Squash Enchiladas

Want to change it up? Try these spins:

• Spicy: Add jalapeños or chipotle peppers in adobo
• Cheesy: Mix cream cheese into the filling for extra richness
• Green enchiladas: Use salsa verde instead of red sauce
• Vegan: Skip cheese and top with avocado slices or cashew crema
• Gluten-free: Use certified gluten-free corn tortillas

Common Mistakes to Avoid with Butternut Squash Enchiladas

• Not roasting the squash long enough: Under-cooked squash can taste starchy
• Using cold tortillas: They crack—always warm them first
• Overfilling tortillas: This causes them to burst open
• Skipping the sauce base: A layer of sauce at the bottom prevents sticking

How to Store, Freeze, and Reheat Enchiladas

Enchiladas are great for meal prep.

• Store leftovers in the fridge in an airtight container for up to 4 days.
• Freeze unbaked enchiladas wrapped tightly for up to 3 months. Bake straight from frozen, adding 10–15 extra minutes.
• Reheat in the oven at 350°F until hot, or in the microwave for a quick meal.

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FAQs: Butternut Squash and Black Bean Enchiladas

Can I make these enchiladas vegan? Yes, just skip the cheese or use vegan cheese.

Do I have to roast the squash? Roasting brings out the best flavor, but you can steam it for a faster version.

What’s the best tortilla to use? Corn tortillas give the most authentic flavor, but flour tortillas also work.

Can I make these ahead for a party? Yes! Assemble them, refrigerate, and bake just before serving.

What can I use instead of black beans? Pinto beans, chickpeas, or lentils make great substitutes.

Final Thoughts: Why You’ll Crave These Squash Enchiladas All Fall Long

These Black Bean and Butternut Squash Enchiladas are the kind of meal that warms both body and soul. With roasted squash, creamy beans, and melty cheese, they’re hearty without being heavy, comforting yet colorful, and healthy while still indulgent.

Whether you’re making them as part of your weekly dinner rotation, serving them at a family gathering, or adding them as Thanksgiving enchiladas, they’re a recipe you’ll want to return to all season long.

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