Butternut Squash Black Bean Enchiladas Recipe
Delicious and hearty Butternut Squash Black Bean Enchiladas featuring roasted butternut squash, black beans, and warm spices, all wrapped in soft flour tortillas, topped with enchilada sauce and melted jack cheese. This comforting vegetarian meal is perfect for a cozy dinner and packed with flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Filling
- 4 cups butternut squash (peeled and diced)
- 3 cloves garlic (pressed)
- 1/2 medium onion (diced)
- 1 can black beans, rinsed and drained (15 ounce)
Seasonings and Oils
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons cumin
Other Ingredients
- 2 cups enchilada sauce (divided)
- 1 cup jack cheese (shredded)
- 8 flour tortillas
Instructions
- Prepare and Roast Squash: In a large bowl, mix the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Spread the mixture evenly on a large baking sheet and roast in a preheated 450°F (232°C) oven for about 20 minutes, turning the squash halfway through to ensure even roasting.
- Combine Filling Ingredients: Once roasted, transfer the squash and onion mixture back to a large mixing bowl. Add the rinsed and drained black beans along with the cumin, mixing everything thoroughly to create the enchilada filling.
- Prepare Baking Dish and Assemble Enchiladas: Pour 1/4 cup of enchilada sauce into the bottom of a 13×9-inch baking dish to prevent sticking. Fill each flour tortilla with the squash and bean mixture, then roll up and place seam-side down in the baking dish. Repeat this process until all the filling is used and the tortillas are lined up in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the tortillas. Sprinkle the shredded jack cheese generously over everything to cover the enchiladas.
- Bake Enchiladas: Cover the baking dish with foil and bake in a preheated 350°F (177°C) oven for 30 minutes. Then remove the foil and bake for another 10 minutes to melt and slightly brown the cheese on top.
- Serve: Remove from oven and let cool slightly. Serve warm and enjoy your flavorful butternut squash black bean enchiladas!
Notes
- You can substitute corn tortillas for a gluten-free option if desired.
- To vary the flavor, add chopped fresh cilantro or a squeeze of lime juice before serving.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
- If butternut squash is not available, you can use sweet potatoes as an alternative.
Keywords: butternut squash enchiladas, black bean enchiladas, vegetarian enchiladas, roasted squash recipe, easy Mexican dinner
