Vegetarian Enchiladas with Butternut Squash and Black Beans

Enchiladas will forever hold a special place in my heart. Mexican vegetarian enchiladas were what I ordered off of the kids menu at my family’s favorite Tex-Mex spot, we eat them for Christmas dinner (it’s true), and enchiladas were one of the first “real” meals I ever learned to cook for myself. Versatile, freezer friendly, and forever delicious, I’ve made enchiladas dozens of different ways over the years. These Vegetarian Enchiladas with Butternut Squash and Black Beans are one of our absolute favorites.

Easy CHEESY Vegetarian Enchiladas with Black Beans and Butternut Squash. This filling, healthy, Mexican enchiladas casserole is packed with veggies and perfect for parties and meatless Mondays!

Healthy and packed with colorful veggies, this is a big ol’ pan of cheesy delight. It’s quick to pull together thanks to the help of a few pantry items, and it’s so tasty, I’m just as likely to make a pan of this Mexican vegetarian enchiladas casserole for only for Ben and myself as I am for a group of friends.

Easy, filling, and delicious Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. A healthy, flavorful casserole recipe that’s freezer friendly and perfect a for meatless Monday.

I was first introduced to the deliciousness that is butternut squash in vegetarian enchiladas via my creamy white Butternut Squash Spinach Enchiladas. I adore that recipe, and I hope you try it at some point.

For today’s vegetarian enchilada recipe however, I wanted to take a slightly more traditional spin, as well as speed up the cooking process.

Today’s easy Vegetarian Enchiladas recipe keeps the butternut squash inspiration but is quicker and more convenient to make, thanks to a few time-saving pantry staples like canned enchilada sauce and black beans.

If you’d like to take a bit more time with the recipe, you can also make these Vegetarian Enchiladas with my homemade red enchilada sauce and these Instant Pot Black Beans.

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.

BEST EVER Easy Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. An easy, healthy enchilada recipe that will have you scraping the pan for more!

While the basics of this recipe are here, it is certainly flexible. Instead of black beans, you can make Vegetarian Enchiladas with refried beans (spread them in the tortilla, before adding the sautéed butternut squash).

Looking for Vegetarian Enchiladas without beans? Simply leave them out or try adding sautéed tofu like in my surprising and oh-so-yummy Vegan Enchiladas. (Another tofu hit: Tofu Tacos!)

Hearty, cheesy Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. DELICIOUS! A healthy and filling recipe that is always a crowd pleaser!

No butternut squash? Try this same recipe as vegetarian enchiladas with 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.

Craving more veg? You can easily make vegetarian enchiladas with spinach by stirring a few handfuls in with the butternut squash towards the end of its sauté time.

Want to add meat? You can do that too. I’d suggested sautéed ground turkey (add some additional seasoning). Be sure to check out our family’s favorite Green Chile Chicken Enchiladas!

BEST Vegetarian Enchilada Casserole with Cheese, Black Beans, and Butternut Squash.

One Vegetarian Enchilada recipe, so many delicious options! If you decide to try one (or all of them!) I’d love to hear from you.

Easy, filling, and delicious Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. A healthy, flavorful casserole recipe that’s freezer friendly and perfect a for meatless Monday.
5 from 4 votes
Leave a Review »

Vegetarian Enchiladas with Butternut Squash and Black Beans

Yield: 6 enchiladas
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
55 mins
Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!


  • 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


  1. Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  2. 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.
  3. 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.

Recipe Notes

  • 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.
Course: Main Course
Cuisine: Mexican
Keyword: Healthy Vegetarian Enchiladas, Vegetarian Enchiladas with Butternut Squash and Black Beans, Vegetarian Mexican Recipe

Nutrition Information

Amount per serving (1 enchilada, without toppings) — Calories: 230, 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!

I am sharing this post in partnership with Pick ‘n Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. These look and sound amazing!! I love Simple Truth beans and always have them in our pantry.
    We just finished the last of our butternut squash, and I adore winter squash. We’ll have to get more and make these soon!

  2. Sandy Featherdton Reply

    Even, I make my own, enchilada sauce from scratch but I was curious sbout the one you recommended; the hyperlink page you referenced is not functioning. What is the url ‘name’?

  3. OMG, Erin! I made these last night and they were wonderful!
    I took your recommendation for Ali’s homemade Enchilada Sauce over at Gimme Some Oven and that sauce is too die for!
    I already left her a 5 ? review, so I had to head back over here and give you one too!
    I loved this recipe, it came together so quickly. But more importantly, my husband, who doesn’t eat squash, raved about this dish! 5 ? s in book for sure. I’m printing it out and putting in my collection and will most definitely be making it again and again!
    I added a diced yellow bell pepper and a can of pinto beans to mix, as well as 4 oz. of Greek Cream Cheese to make it a bit more creamy.
    Thank you for sharing this delicious recipe!

    • HOORAY Rebecca, I’m so glad to hear this recipe was a success! Thanks so much for sharing this awesome review and for mentioning the tweaks you made to the recipe!

  4. Made this for dinner tonight (along with some Margarita’s!)..lovely introduction to July & Summer weather!!)..found the recipe to be easy & quick to prepare on a busy Saturday. Just a thought…maybe adding a bit of the grated cheese to the sautéed to the bean/squash mixture for a little more “stick together” roll up??

    • Cheryl, I’m glad you enjoyed the recipe! If you’d like to add some extra cheese to the filling for the extra ooey-gooey factor, please feel free!

  5. Great recipe, this looks great! However, I think I’ll take you up on your suggestion to switch it out for sweet potato instead!

  6. Hi Erin! I would love to give these a try but one quick question first. Do you think frozen butternut squash cubes would work okay? There is a bag in my freezer I’ve been dying to get rid of and barring some unforeseen consequences, I think these enchiladas would help me do that.

    • Hi Angie! I haven’t tried it myself, but I think you could use frozen squash here. It may release more liquid in the pan when cooking from frozen and the texture might be slightly different, but I think it’d be worth an experiment. I’d love to hear how it goes!

  7. Wow these were FANTASTIC!!! The chipotle sauce was just perfect with the butternut filling. Soooo yummy!

  8. These are fantastic! Made them tonight and they were so delicious! 

  9. I highly suggest making this. I made this (using a variation of well plated enchilada sauce) and it was amazing! I know it wasn’t my doing because im a lowsey cook. I topped it with avocado and that was even better; next time I’ll try to find a substitute though since i have no self control with avocado. 

  10. Have you made these with vegan cheese? I am having a fajita dinner party for my daughter and her friends at college –

    • Hi Kathy, I haven’t tried this recipe with vegan cheese, but you’re welcome to experiment. I hope the dinner party is a hit!

  11. If I make this ahead, do I still have enchilada sauce on the bottom? I know you say to pour it over just before baking but am unclear about the first layer? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *