Vegetarian Enchiladas with Butternut Squash and Black Beans
Enchiladas will forever hold a special place in my heart because they were one of the first “real” meals I ever learned to cook for Ben and myself. We rotate through our favorite renditions (or at least I do—Ben will eat anything he can top with an avocado). Ever since winter squash hit the stands a few weeks ago, these easy Vegetarian Enchiladas with Butternut Squash and Black Beans have been my preferred enchilada du jour.
I suppose it would be more appropriate to call them the enchilada del dia wouldn’t it? I never did learn Spanish.
Lucky for me (and anyone else who missed Spanish 101), mmmmmm is the same in every language!
This blog and my kitchen are no strangers to the happy place where butternut squash and vegetarian enchiladas meet. Creamy, white-sauce-topped Butternut Squash Spinach Enchiladas were the first rendition.
Or, more accurately, they were the first through fifteenth renditions, because I made that particular enchilada recipe so much the first few years we were married that I thought that the two of us were going to turn pale yellow.
Although that enchilada recipe is still one of my favorites, I wanted to come up with a fresh take on fall-inspired vegetarian enchiladas to share with you today.
Also, between you and me, as much as I adore the nice, cheesy white sauce that bathes those enchiladas, I don’t always feel like standing at the stove to cook it, especially on a busy weeknight.
Today’s easy Vegetarian Enchiladas keep the butternut squash inspiration but are quicker and more convenient to make, thanks to a few time-saving pantry staples.
In addition to canned enchilada sauce, I also used Simple Truth Canned Black Beans. Simple Truth is a line of minimally processed products sold at Pick ‘n Save, my local Kroger-affiliated grocery store where, much like a favorite bar or coffee shop, they know me by name. In addition to Simple Truth items, Pick ‘n Save also stocks produce from local Wisconsin farms, including the beautiful butternut I used for my vegetarian enchilada filling.
To give the Vegetarian Enchiladas extra depth of flavor, I spiced them with cumin and chipotle chili powder, which has a deep, smoky flavor that’s a pleasing contrast to the sweetness of the butternut squash. The recipe does have a bit of a kick, so if you are ultra sensitive to spice, I’d recommend adding less, then tasting it and adjusting accordingly.
While the basics of this recipe are here, it is certainly flexible. I’d recommend sticking with the black beans (I prefer their taste and texture with the red enchilada sauce), but if you like, you can certainly make the Vegetarian Enchiladas with the same amount of diced sweet potato or swap a squash that is similar in texture and flavor to butternut, such as kabocha or hubbard. Just make sure that, for your own sanity, it’s easy to peel and cube. (And if you’re looking for Vegan Enchiladas, I have you covered there too!)
If you like these Butternut Squash Vegetarian Enchiladas with Black Beans, don’t miss:
Vegetarian Enchiladas with Butternut Squash and Black Beans
Easy Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. An easy, healthy enchilada recipe that will have you scraping the pan for more!
Yield: 6 enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, diced
- 3 1/2 cups 1/2-inch-cubed butternut squash (about 1 small, 1 1/2-pound squash)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can Simple Truth Black Beans, rinsed and drained
- 1 (10-ounce) can red enchilada sauce or 1 1/4 cups homemade red enchilada sauce
- 3/4 cup freshly grated sharp cheddar, Monterey jack, pepper jack, or similar cheese
- 6 taco-sized (about 8-inch) whole wheat low-carb tortillas (I used La Banderita brand)
- Optional, for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt
- Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes. Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
- Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese. Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.
- To make vegan: Omit the cheese or use a nondairy cheese alternative.
- To make gluten free: Use certified gluten-free corn tortillas. Since corn tortillas are smaller, you are likely to have more enchiladas.
- Enchiladas can be assembled and stored unbaked in the refrigerator for up to 1 day or frozen for up to 3 months (let thaw overnight in the refrigerator). Top with red sauce right before baking (do not top, then refrigerate or freeze unbaked, or the enchiladas will become soggy).
- Baked enchiladas can be refrigerated for up to 5 days or frozen for up to 3 months. To freeze, let the pan cool completely, then cover tightly. Let thaw overnight in the refrigerator, then reheat in the oven.
Serving Size: 1 enchilada, without toppings
- Amount Per Serving:
- Calories: 230 Calories
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 1mg
- Sodium: 888mg
- Carbohydrates: 31g
- Fiber: 6g
- Sugar: 4g
- Protein: 11g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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