These Butternut Squash Black Bean Enchiladas are a wholesome, flavor-packed vegetarian meal perfect for busy weeknights.
Roasted butternut squash and protein-rich black beans combine with vibrant spices and melty cheese to create a comforting yet nutritious dish.
High in fiber and plant-based protein, low in saturated fat, and easily made ahead, this recipe is satisfying, healthy, and meal-prep friendly.
Butternut Squash Enchiladas
Equipment
- 1 Large Baking Sheet
- 1 large skillet
- 9×13-inch baking dish
- Microwave or small frying pan (for softening tortillas)
- Nonstick cooking spray
- Measuring Cups and Spoons
- Mixing spoon or spatula
Ingredients
- 3 cups butternut squash peeled and cubed
- 1 ½ tablespoons olive oil divided
- Salt to taste
- Black pepper to taste
- ½ red onion chopped
- 1 red bell pepper chopped
- 3 garlic cloves minced
- ⅓ cup fresh cilantro chopped
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 15 ounces black beans rinsed and drained
- 2 cups red enchilada sauce homemade or store-bought
- 12 corn tortillas or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- Garnishes: avocado slices jalapeño slices, fresh cilantro, queso fresco
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure even roasting of the squash, allowing it to caramelize and develop natural sweetness.
- Prepare the Butternut Squash: Peel and cut 3 cups of butternut squash into roughly 1-inch cubes. Toss the cubes with ½ tablespoon of olive oil, a pinch of salt, and a dash of black pepper until evenly coated. Spread the squash on a large baking sheet in a single layer for uniform roasting.
- Roast the Squash: Place the baking sheet in the preheated oven and roast for 20–30 minutes, stirring halfway through. Roast until tender and lightly caramelized on the edges. Remove from the oven and set aside to cool slightly.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped red onion and red bell pepper and cook for about 5 minutes until softened and lightly golden, stirring occasionally.
- Add Garlic and Spices: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Fold in chopped cilantro and cook briefly to allow the flavors to meld.
- Combine Squash and Beans: Add the roasted butternut squash and drained black beans to the skillet. Gently stir to coat the squash and beans with the spiced aromatics. Taste and adjust seasoning if needed.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray. Pour about ¼ cup of enchilada sauce evenly on the bottom of the dish and spread into a thin layer to prevent tortillas from sticking.
- Soften the Tortillas: Wrap tortillas in damp paper towels and microwave on high for 30 seconds. Flip and microwave for another 30 seconds. Alternatively, briefly fry each tortilla in a skillet with a teaspoon of oil for 10–15 seconds per side to make them pliable.
- Assemble the Enchiladas: Place ¼ cup of the filling in the center of each tortilla. Drizzle with a tablespoon of enchilada sauce and sprinkle lightly with shredded cheese. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all filling and tortillas are used.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese generously on top to create a melty, golden layer.
- Bake Until Bubbly: Bake in the preheated oven for 25–30 minutes, until cheese is melted and edges are bubbling. Check periodically to prevent over-browning.
- Rest Before Serving: Remove from the oven and allow enchiladas to rest for 5 minutes. This helps the filling set and makes serving easier.
- Garnish and Serve: Top with sliced avocado, jalapeños, chopped cilantro, or crumbled queso fresco. Serve warm and enjoy a comforting, nutritious vegetarian meal.
Notes
- Roasting the Squash: For maximum flavor, cut the butternut squash into uniform cubes and roast until lightly caramelized. This brings out its natural sweetness and enhances the dish’s overall depth.
- Tortilla Tips: Softening the tortillas before rolling prevents cracking. Microwaving wrapped in a damp towel or briefly frying them in a skillet both work well.
- Cheese Options: Monterey Jack provides a creamy, mild flavor, while cheddar adds sharper notes. A mix of both gives a rich, melty topping.
- Spice Adjustments: Feel free to adjust the cumin, chili powder, and smoked paprika according to your heat preference. Adding a pinch of cayenne can elevate the spice level.
- Make-Ahead Friendly: These enchiladas can be assembled a day in advance and stored in the fridge, making them convenient for meal prep or entertaining.
Chef’s Secrets for Flavorful Enchiladas
The key to outstanding Butternut Squash Black Bean Enchiladas lies in layering flavors thoughtfully.
Roasting the squash enhances sweetness and texture, while sautéing onions, peppers, and garlic with spices builds a rich base.
Fresh cilantro added at the end brightens the dish and balances the earthy beans and squash.
For an extra depth of flavor, use homemade enchilada sauce or enhance store-bought versions with a pinch of smoked paprika and a dash of lime juice.
Always rest the enchiladas briefly after baking to allow flavors to meld and the filling to set.
Serving Suggestions to Impress Guests
Serve these enchiladas straight from the oven for a comforting main course, garnished with creamy avocado, zesty jalapeño slices, fresh cilantro, or crumbled queso fresco.
Pair with a simple side salad, lime-cilantro rice, or black beans for a balanced meal.
For an extra burst of flavor, drizzle with a dollop of sour cream or vegan cashew cream.
They also pair beautifully with chilled margaritas or sparkling water with a squeeze of lime for a casual dinner gathering.
Storage Tips for Best Results
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
These enchiladas freeze exceptionally well: wrap tightly in foil and place in a freezer-safe container for up to 2 months.
Thaw in the refrigerator overnight and bake as usual for a quick and nutritious weeknight meal.
Frequently Asked Questions
1. Can I make these vegan or dairy-free?
Absolutely! Simply omit the cheese or substitute with your favorite plant-based cheese. Nutritional yeast can also provide a cheesy flavor without dairy.
2. Can I use other vegetables instead of butternut squash?
Yes! Sweet potatoes, zucchini, or roasted bell peppers can be swapped in. Just adjust roasting time based on the vegetable’s texture.
3. How can I prevent tortillas from tearing?
Softening them is crucial. Wrap in damp paper towels and microwave briefly, or lightly fry in a hot pan for a few seconds on each side to make them pliable.
4. Can I prepare the enchiladas in advance?
Yes, these can be assembled a day before baking. Cover with foil and store in the refrigerator, then bake just before serving to save time on busy days.
5. How do I adjust spice levels?
Reduce or increase chili powder and smoked paprika based on your preference.
Adding fresh jalapeños, a pinch of cayenne, or a drizzle of hot sauce can also customize the heat.
