Butternut Squash and Black Bean Enchiladas: A Comforting Vegetarian Classic
This comforting bake transforms staples into a protein-rich, crowd-pleasing dinner.
If you’re searching for a weeknight-friendly, flavor-packed vegetarian dish that will satisfy any crowd, these butternut squash and black bean enchiladas are the perfect answer. This vibrant casserole brings together the natural sweetness of roasted butternut squash, the earthy heartiness of black beans, and the creaminess of melted cheese, all united under a blanket of tangy green enchilada sauce. Whether you’re a longtime vegetarian, observing Meatless Monday, or simply craving something cheesy and nourishing, this enchilada recipe promises wholesome comfort in every bite.
Why You’ll Love This Recipe
- Hearty vegetarian main dish: Satisfies even meat lovers with its robust flavors and textures.
- Simple ingredients: Uses common pantry staples like canned black beans, enchilada sauce, and everyday vegetables.
- Colorful and nutritious: Packed with fiber, vitamins, and plant-based protein.
- Perfect for feeding a crowd: Makes a large pan of enchiladas—great for gatherings or leftovers.
- Family-friendly: Cheesy, saucy, and mild enough for kids, but easy to spice up for adults.
Butternut Squash & Black Bean Enchiladas Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut squash, peeled, seeded, and cut into sticks | 1/2 medium (about 3 cups) |
| Vegetable oil | 1/4 cup (divided) |
| Ground cumin | 3/4 tsp (divided) |
| Chili powder | 3/4 tsp (divided, plus more for garnish) |
| Kosher salt | 1 tsp |
| Black pepper | To taste |
| Large onion, diced | 1 |
| Canned black beans, drained and rinsed | 15 oz (1 can) |
| Green enchilada sauce | 45 oz (3 cans) |
| Corn tortillas | 16 |
| Monterey Jack or Pepper Jack cheese, grated | 3 cups (about 12 oz) |
| Fresh cilantro, chopped (for topping) | As needed |
Step-By-Step Directions
- Preheat the Oven & Roast the Squash
Preheat your oven to 350°F (175°C). Place the butternut squash sticks on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and season with 1/2 teaspoon each of cumin and chili powder, salt, and several grinds of black pepper. Toss to coat evenly. Roast for 25–30 minutes, tossing once, until the squash is browned and tender but not falling apart.
For those seeking a simpler yet equally satisfying option, explore our Simple, Perfect Enchiladas: A Classic Family Favorite. This recipe guides you through the essentials of enchilada making, ensuring a balance of flavor and ease that your family will adore. - Sauté the Onion & Prep the Black Bean Filling
Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring often, until lightly browned and tender—about 10 minutes. Stir in the drained black beans along with the remaining 1/4 teaspoon each of cumin and chili powder. Cook for about 2 minutes to heat through and blend the flavors. Transfer the mixture to a plate and set aside.
- Warm the Enchilada Sauce
Pour the green enchilada sauce into the same skillet. Reduce the heat to low and warm through while preparing the rest of the ingredients.
- Toast the Tortillas
Working one at a time, briefly warm each tortilla over a medium burner on your stovetop for about 30 seconds per side, until lightly charred and pliable. This step adds flavor and helps prevent cracking during assembly.
For a unique twist, don't forget to try our How to Make Enfrijoladas: Mexican Corn Tortillas in Black Bean Sauce. This dish offers a delightful way to enjoy black beans wrapped in warm tortillas—easier to assemble and equally delicious. - Assemble the Enchiladas
Pour roughly 2 cups of the warmed enchilada sauce evenly over the bottom of a 9 x 13-inch baking dish. Dip each tortilla in the remaining sauce, then lay on a plate. Sprinkle some grated cheese down the center, add a spoonful of the black bean onion mixture, followed by some roasted butternut squash. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. If any squash remains, tuck it between the enchiladas.
- Top & Bake
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the cheese. Dust with a little extra chili powder for color and flavor. Bake in the preheated oven for 20–30 minutes, until hot and bubbling. Remove and let sit 15–20 minutes to allow the enchiladas to set before serving. Garnish with chopped cilantro just before serving.
Tips for Perfect Vegetarian Enchiladas
- Roast, Don’t Boil: Roasting the butternut squash intensifies its flavor and adds caramelized notes, making each bite more delicious.
- Warm the Tortillas: Slightly charring the tortillas helps keep them pliable and prevents breaking during rolling.
- Use Plenty of Sauce: Generously coating the dish with enchilada sauce keeps everything moist and flavorful.
- Cheese Choices: Monterey Jack melts beautifully, but Pepper Jack adds a mild kick. Other good options are Colby Jack or a Mexican melting cheese blend.
- Let Rest Before Serving: Allowing the enchiladas to sit for 15–20 minutes after baking helps them firm up, making serving easier and preventing sogginess.
Serving Suggestions and Pairings
- Top with extra chopped cilantro, thinly sliced green onions, or fresh jalapeños for more color and zip.
- Serve alongside cilantro-lime rice, Latin yellow rice, or a fresh green salad for a complete meal.
- Offer sides like homemade guacamole, salsa verde, or reduced-fat sour cream for added variety.
- For a heartier meal, pair with black bean soup or simple sautéed corn with lime and chili.
Health Benefits
These enchiladas are not only packed with flavor—they’re nutritious too:
- Butternut squash is low in fat and calories, loaded with dietary fiber, antioxidants, vitamin C, and beta-carotene.
- Black beans contribute extra protein and fiber, making the dish both filling and heart-healthy.
- Corn tortillas make this recipe naturally gluten-free (check packaging to confirm if needed).
Variations & Substitutions
- Enchilada Sauce: While green enchilada sauce lends a tangy brightness, red sauce works beautifully if you prefer a deeper, smoky flavor.
- Cheese: Swap for a vegan cheese to make the dish dairy-free, or use low-fat cheese for a lighter option.
- Add Veggies: Spinach, roasted corn, or diced poblano peppers make great additions to the filling.
- Switch Beans: Pinto or cannellini beans offer a different protein source and slightly creamier texture.
- Make Ahead: Assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake just before serving.
Storage and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20 minutes.
- To freeze: Assemble enchiladas (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding an extra 10–15 minutes to the baking time.
Nutritional Overview
| Nutrient | Approximate Value (per serving*) |
|---|---|
| Calories | 295 |
| Protein | 12g |
| Fiber | 8g |
| Fat | 12g |
| Vitamin C | 28% DV |
| Vitamin A | 45% DV |
*Values are approximate and will vary based on exact ingredients and serving size.
Frequently Asked Questions
Q: Can I use flour tortillas instead?
A: Yes, flour tortillas can be used, though corn tortillas offer a traditional texture and hold up well in baking.
Q: Can I make these enchiladas vegan?
A: Absolutely. Use dairy-free cheese and check that your enchilada sauce is vegan-friendly.
Q: What can I substitute for butternut squash?
A: Sweet potatoes or delicata squash work well as substitutes.
Q: Are these enchiladas gluten-free?
A: They are, as long as you use certified gluten-free corn tortillas and enchilada sauce.
Q: Can I freeze leftovers?
A: Yes. Wrap tightly and freeze for up to 2 months. Reheat straight from the freezer, adding extra bake time as needed.
More Enchilada Recipes to Try
- Green Chile Enchilada Casserole: Layers of corn tortillas, refried beans, and cheese—easy and comforting.
- Chicken Enchiladas: A classic, featuring shredded chicken and melty cheese smothered in enchilada sauce.
- Zucchini Enchilada Roll-Ups: Low-carb option with zucchini ribbons rolled around a tasty filling.
Conclusion
Bringing roasted butternut squash and hearty black beans together in a cheesy, saucy bake, these enchiladas redefine vegetarian comfort food. With vibrant colors, balanced nutrition, and irresistible flavor, they’re destined to become a frequent favorite at your table. Enjoy assembling and sharing this wholesome dish with friends and family—whether for busy weeknights, festive gatherings, or anytime you crave the tastes of Mexico with a nutritious twist!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32947790/butternut-squash-and-black-bean-enchiladas-recipe/
- https://www.skinnytaste.com/butternut-squash-and-black-bean/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44216288/enchilada-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
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