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Butternut Squash Black Bean Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 132 reviews
  • Author: Alvarez
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 85 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

These Butternut Squash Black Bean Enchiladas are a flavorful and wholesome vegetarian meal. Roasted butternut squash is combined with black beans and aromatic spices, then wrapped in warm flour tortillas, smothered with enchilada sauce, topped with melted jack cheese, and baked to bubbly perfection. This hearty dish makes a perfect meatless dinner that is filling, nutritious, and packed with vibrant southwestern flavors.

Ingredients

Scale

Roasted Butternut Squash Mixture

  • 4 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, pressed
  • 1/2 medium onion, diced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 teaspoons ground cumin

Assembly

  • 2 cups enchilada sauce, divided
  • 1 cup jack cheese, shredded
  • 8 flour tortillas

Instructions

  1. Prepare the Butternut Squash: In a large bowl, combine the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Toss well to evenly coat all pieces.
  2. Roast the Squash: Spread the mixture evenly on a large baking sheet. Roast in a preheated 450°F (232°C) oven for about 20 minutes, turning the squash halfway through to ensure even cooking and caramelization.
  3. Mix with Black Beans and Cumin: Remove the roasted squash and onion from the oven. Transfer them back to a large bowl and add the rinsed black beans and ground cumin. Stir gently until combined.
  4. Prepare the Baking Dish: Pour 1/4 cup of enchilada sauce into the bottom of a 13×9-inch baking dish to prevent the tortillas from sticking during baking.
  5. Assemble the Enchiladas: Spoon a generous amount of the squash and bean mixture into each flour tortilla, roll it up, and place seam-side down in the baking dish. Repeat this process until all filling is used and the tortillas are snugly lined up in the dish.
  6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the filled tortillas. Sprinkle the shredded jack cheese over the sauce.
  7. Bake Covered: Cover the dish with foil and bake in a 350°F (177°C) oven for 30 minutes to allow flavors to meld and the filling to heat through.
  8. Bake Uncovered: Remove the foil and continue baking an additional 10 minutes, until the cheese is melted, bubbly, and slightly golden.
  9. Serve: Remove from the oven and let cool slightly before serving warm. Enjoy your hearty, vegetarian butternut squash black bean enchiladas!

Notes

  • Looking for a meatless dinner idea that doesn’t leave you hungry? These Butternut Squash and Black Bean Enchiladas are a delicious, filling weeknight dinner.
  • For a gluten-free option, substitute corn tortillas instead of flour tortillas.
  • Customize the heat by adding chopped green chilies or a dash of cayenne pepper to the filling or sauce.
  • Leftovers keep well and reheat nicely, making this a great recipe for meal prep.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 347 kcal
  • Sugar: 9 g
  • Sodium: 1040 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 7 g
  • Protein: 11 g
  • Cholesterol: 14 mg

Find it online: https://mycopyrecipe.com/butternut-squash-black-bean-enchiladas-recipe/