Butternut Squash Enchiladas
These roasted Butternut Squash Black Bean Enchiladas are a simple, healthy, and comforting vegetarian dinner. Filled with fiber-rich squash, protein-packed black beans, and melty cheese, they are easy to assemble, bake, and serve. Perfect for weeknight meals or make-ahead meal prep, they deliver vibrant flavors with minimal effort.
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.
