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Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas: A Cozy Meatless Meal for Fall

  • Author: Lyndy
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These Black Bean and Butternut Squash Enchiladas are the ultimate cozy fall dinner. Packed with roasted squash, hearty black beans, cheese, and enchilada sauce, they’re hearty, nourishing, and perfect for weeknights, potlucks, or even Thanksgiving enchiladas.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn (optional)
  • 2 cups enchilada sauce
  • 8–10 small corn or flour tortillas
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream, avocado, or lime wedges (optional for serving)

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Spread diced squash on a baking sheet, drizzle with olive oil, and season with cumin, chili powder, smoked paprika, and salt. Roast 25–30 minutes until tender.
  2. Make the filling: In a skillet, sauté onion and garlic until fragrant. Stir in black beans, corn (if using), and roasted squash. Mix well and adjust seasoning.
  3. Assemble: Spread a thin layer of enchilada sauce in a 9×13 baking dish. Fill tortillas with about 1/3 cup of filling, roll up, and place seam-side down.
  4. Top: Pour remaining enchilada sauce evenly over tortillas and sprinkle with cheese.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbly.
  6. Serve: Garnish with cilantro, sour cream, avocado, or lime wedges. Serve warm.

Notes

  • Roast squash for deeper flavor—boiling won’t give the same richness.
  • Warm tortillas before filling to prevent cracking.
  • Don’t overstuff—1/3 cup filling per tortilla works best.
  • Make-ahead friendly: Assemble and refrigerate up to 24 hours before baking.
  • Freezer option: Wrap tightly and freeze up to 3 months, bake from frozen with extra sauce.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Vegetarian Recipes
  • Method: Baking, Roasting
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 420
  • Sugar: 7g
  • Sodium: 890mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 16g
  • Cholesterol: 35mg

Keywords: Black Bean and Butternut Squash Enchiladas, Vegetarian Enchiladas, Butternut Squash Recipes, Thanksgiving Enchiladas, Meatless Meals, Fall Recipes, Cozy Vegetarian Dinner, Butternut Squash Vegetarian Recipes

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Find it online: https://lyndyskitchen.com/black-bean-and-butternut-squash-enchiladas/