Enchiladas will forever hold a special place in my heart. Versatile, freezer-friendly, and forever delicious, I’ve made enchiladas dozens of different ways over the years. These butternut squash-stuffed Vegetarian Enchiladas are one of our absolute favorite fillings.
Healthy and packed with colorful veggies, these enchiladas are a big ol’ pan of cheesy delight. This recipe:
- Is quick to pull together, thanks to the help of a few pantry items
- 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.
- Features simple ingredients and crowd-pleasing flavor.
- Easy enough to become a part of your weeknight meal rotation and special enough to save for a dinner with friends or game day party.
These truly are the BEST EVER vegetarian enchiladas!
5 Star Review
“I guess you CAN have it all! These healthy enchiladas are truly delicious and guilt-free!”— Lisa —
How to Make Vegetarian Enchiladas
Today’s easy vegetarian enchiladas recipe keeps the inspiration from my creamy white Butternut Squash Spinach Enchiladas, but is quicker and more convenient to make.
A few time-saving pantry staples like canned enchilada sauce and black beans put you ahead of the dinner game.
- Butternut Squash. Sweet, nutty, and unexpectedly wonderful in enchiladas. Plus, butternut squash is packed with vitamins, potassium, and magnesium.
- Red Onion. Adds beautiful color and depth to the dish.
- Black Beans. Creamy, protein-packed goodness. The black beans pair perfectly with the butternut squash and make the enchiladas extra filling.
- Red Enchilada Sauce. A mild sauce with oodles of smoky flavor that coats every bite.
- Spices. For a deep, smoky flavor that’s a pleasing contrast to the sweetness of the butternut squash.
- Sharp Cheddar Cheese. Nothing beats the melty topping of cheddar cheese!
- Tortillas. I used whole-wheat tortillas to bump the nutition content, but you can use any tortillas you prefer.
- Sauté the onion.
- Add the squash, garlic, and spices. Cook until softened. Stir in the beans.
- Pour a layer of enchilada sauce in the bottom of a greased baking dish. Fill each tortilla with the squash and bean mixture, roll them, then add them to the baking dish. Top with the remaining sauce and cheese.
- Bake at 375 degrees F for 20 to 25 minutes. DIG IN!
- Vegetarian Enchiladas with Refried Beans. For vegetarian enchiladas refried beans, swap refried beans for the black beans. Spread them in the tortilla, before adding the sautéed butternut squash. (See Instant Pot Refried Beans and Crock Pot Pinto Beans for a recipe.)
- 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!)
- Sweet Potato Vegetarian Enchiladas. Swap sweet potato or 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.
- Vegetarian Enchiladas with Spinach. Add even more veggies by stirring a few handfuls in with the butternut squash towards the end of its sauté time.
If you want to add meat, I’d suggested sautéed ground turkey or chicken (add some additional seasoning). Be sure to check out our family’s favorite Green Chile Chicken Enchiladas!
- To Store. Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently reheat enchiladas on a baking sheet in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave.
- To Freeze. Let the pan cool completely. Store leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Meal Prep Tip
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).
Recommended Tools to Make this Recipe
- Baking Dish. This one is beautiful!
- Measuring Spoons. A must-have for measuring spices.
- Skillet. One of my most-used kitchen tools.
Frequently Asked Questions
Yes, you can definitely add meat to this recipe. I think ground turkey, chicken, or beef would all work well here.
While these aren’t super spicy vegetarian enchiladas, they do have a bit of a kick. If you’re worried about them being too spicy, you can use less of the spices to start.
Avocado, cilantro, cheese, nonfat plain Greek Yogurt (or sour cream), and salsa are all delicious enchilada toppings.
- 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 low sodium black beans rinsed and drained
- 1 (10-ounce) can red enchilada sauce or 1 1/4 cups homemade 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 non-dairy cheese alternative.
- TO MAKE GLUTEN FREE: Use certified gluten-free corn tortillas. Since corn tortillas are smaller, you are likely to have more enchiladas.
- TO MAKE AHEAD: 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).
- TO STORE: Refrigerate baked enchiladas in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze enchiladas in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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