Name: Butternut Squash Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 cups butternut squash, peeled and diced; 3 cloves garlic, pressed; ½ medium onion, diced; 1 can black beans, rinsed and drained (15 ounces); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 teaspoons cumin; 2 tablespoons olive oil; 2 cups enchilada sauce, divided; 1 cup jack cheese, shredded; 8 flour tortillas

Introduction

These Butternut Squash Black Bean Enchiladas are a delightful blend of sweet, savory, and smoky flavors. Packed with roasted butternut squash, black beans, and melted cheese, they make a comforting vegetarian meal that’s easy to prepare and full of wholesome ingredients.

A clear glass baking dish holds eight tightly rolled enchiladas, arranged side by side in two rows of four. Each enchilada is covered with a smooth, bright orange sauce and melted white cheese that appears slightly gooey and stretchy. Small pieces of green cilantro leaves are scattered over the top, adding a fresh contrast. The edges of some enchiladas show a bit of the dark filling inside, likely beans. The dish rests on a white marbled surface with a folded striped cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups butternut squash, peeled and diced
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
3 cloves garlic, pressed
½ medium onion, diced
1 can black beans, rinsed and drained (15 ounces)
2 cups enchilada sauce, divided
2 teaspoons cumin
1 cup jack cheese, shredded
8 flour tortillas

Instructions

Step 1: In a large bowl, toss the butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Spread the mixture evenly on a large baking sheet.
Step 2: Roast the squash and onion at 450°F (230°C) for about 20 minutes, turning halfway through until tender and lightly caramelized.
Step 3: Transfer the roasted vegetables back into a large bowl. Add the rinsed black beans and cumin, mixing gently to combine.
Step 4: Preheat the oven to 350°F (175°C). Pour ¼ cup of enchilada sauce into the bottom of a 13×9 inch baking dish to prevent sticking.
Step 5: Fill each flour tortilla with a generous amount of the squash and bean mixture, then roll it up and place seam side down in the baking dish. Repeat with all tortillas, lining them up snugly.
Step 6: Pour the remaining enchilada sauce evenly over the filled tortillas, then sprinkle the shredded jack cheese on top.
Step 7: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes to melt and lightly brown the cheese.
Step 8: Serve warm and enjoy your flavorful enchiladas!

Tips & Variations

For a spicy kick, add chopped jalapeños or a dash of chili powder to the squash mixture.
Use corn tortillas for a gluten-free alternative.
Swap jack cheese with cheddar or a Mexican cheese blend for varied taste.
To add extra protein, include cooked quinoa or shredded chicken in the filling.
Make it vegan by replacing cheese with dairy-free cheese and using a plant-based enchilada sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave in 1-minute intervals until hot.

How to Serve

A rolled enchilada covered in melted orange-yellow cheese with a sprinkle of chopped green cilantro on top, resting on a white plate. The enchilada has a soft, light brown tortilla that wraps layers of beans and orange-colored filling visible at the edges. Black beans and bits of cilantro are scattered on the plate around the enchilada, and a dollop of white sour cream sits neatly on top. A silver knife is placed beside the enchilada on the plate, which is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes for a convenient meal prep option.

Can I freeze the leftover enchiladas?

Absolutely. Wrap individual portions tightly in plastic wrap and then foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Butternut Squash Black Bean Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

Hearty and flavorful Butternut Squash Black Bean Enchiladas featuring roasted butternut squash, black beans, and a blend of spices, topped with enchilada sauce and melted jack cheese. This vegetarian dish combines warm spices and creamy textures for a comforting meal perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Vegetables and Beans

4 cups butternut squash, peeled and diced
3 cloves garlic, pressed
½ medium onion, diced
1 can black beans, rinsed and drained (15 ounces)

Spices and Seasonings

½ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons cumin

Other Ingredients

2 tablespoons olive oil
2 cups enchilada sauce, divided
1 cup jack cheese, shredded
8 flour tortillas

Instructions

Roast the Butternut Squash: Preheat your oven to 450°F. In a large bowl, toss the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion until evenly coated. Spread the mixture on a large baking sheet and roast for about 20 minutes, turning halfway through to ensure even cooking and caramelization.
Prepare the Filling: Transfer the roasted squash and onions back into the large bowl. Add the rinsed and drained black beans and cumin, mixing thoroughly to combine all flavors evenly for a savory filling.
Assemble the Enchiladas: Preheat the oven to 350°F. Lightly coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce to prevent sticking. Spoon the squash and bean mixture onto each flour tortilla, roll them up, and place them seam side down in the baking dish, lining them up side by side until all the filling is used.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle the shredded jack cheese generously on top to cover the enchiladas.
Bake and Serve: Cover the baking dish with foil and bake in the 350°F oven for 30 minutes. Remove the foil, then bake uncovered for an additional 10 minutes to allow the cheese to melt and slightly brown. Serve warm and enjoy your delicious butternut squash black bean enchiladas!

Notes

You can substitute jack cheese with a vegan cheese for a dairy-free option.
For extra heat, add chopped jalapeños or a pinch of chili powder to the filling.
Flour tortillas can be swapped with corn tortillas for a gluten-free variation, but ensure they are soft and pliable.
Make sure to let the enchiladas rest for a few minutes after baking for easier slicing and serving.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: butternut squash, black beans, enchiladas, vegetarian, Mexican, roasted vegetables, cheese, comfort food