Cheesy Butternut Squash and Black Bean Enchiladas

Get ready for a protein packed and easy meal with my Cheesy Butternut Squash and Black Bean Enchiladas. This black bean enchiladas recipe is generously stuffed with a hearty black bean filling, warm spices along with the subtle sweetness of the butternut squash. 

Black beans are loaded with dietary fiber and butternut squash is high in potassium, making this a powerhouse of a meal. Plus the ingredients can be swapped out for different variations. 

My spice combination gives this dish so much flavor. What a great recipe to enjoy with the whole family the next time you want vegetarian Mexican food! 

This easy weeknight dinner is perfect to prepare ahead of time! You can make it the night before or a week before and freeze it in a freezer-safe container. 

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Quick links to other vegetarian recipes you will love: Meatless Lasagna Soup  and 5 Ingredient Penne Pasta

Ingredients needed for this black bean enchilada recipe

• avocado oil- extra virgin olive oil or vegetable oil can be used

• red onion- white or yellow onion works too

• red bell pepper- green pepper can be added or you can replace with it 

• fresh garlic

• canned black beans- fresh black beans are great too but to keep it easy, canned beans are the best

• butternut squash- I’m using frozen butternut squash in this recipe which is super fast to prepare. You can use fresh but you will have to peel and cube it and also cook it first by either roasting, steaming or microwave it before adding to the bean mixture.

• fresh cilantro

• reduced fat or lite Mexican cheese- reduced fat is great if you are following a lower calorie diet. Any kind of shredded cheese is delicious such as pepper jack cheese, queso fresco, cream cheese or mild cheddar.

• avocado oil spray- you can replace with any kind of cooking spray

• corn tortillas- whole wheat tortillas or flour tortillas can be used. If using flour, go with the smaller taco size rather than the burrito size. 

• red enchilada sauce- red or green enchilada sauce will taste amazing in this vegetarian enchilada recipe. You can also use a homemade enchilada sauce recipe. But store bought brands such Old El Paso, Trader Joe’s and Siete Foods make a tasty red sauce. If you are serving this to kids, be sure to pick a mild enchilada sauce. 

• spices including cumin, paprika, oregano, granulated garlic, coriander, salt and cayenne

Variations 

The awesome thing about a vegetarian black bean enchilada casserole is how many variations you can enjoy even if you have dietary restrictions! 

Make this vegan enchiladas by replacing the regular cheese with your favorite vegan cheese. 

Add in some extra flavor and spice by including poblano peppers, green chiles or topping with jalapeño peppers. 

Sweet potatoes can replace the butternut squash. Or if you would like to add extra protein try tofu. If you don’t mind the meat- ground turkey and black beans are a great combo along with black bean and chicken enchiladas. 

If you don’t have all the spices, you can replace them with a couple of tablespoons of your favorite taco mix, chili powder or fajita pre-made seasoning. 

You can replace black beans with cooked lentils or refried beans.

Add in some of your other favorite vegetables such as corn, zucchini, carrots or hominy. 

How to prepare these easy vegetarian enchiladas

1. Preheat oven to 350 degrees.Microwave the butternut squash according to the package and set it aside. Rinse and drain the black beans. 
2. In a large skillet, add the avocado oil. 
3. Add in the onion, peppers and garlic. Saute for 3-4 minutes. Add in the drained beans and saute for a minute then add in the butternut squash along with the spice blend. Gently smash down the butternut squash. Add in a 1/2 cup of the cheese and blend.
4. Spray the casserole dish with the cooking spray. 

Next for the tortillas

Wrap tortillas with a damp paper towel. Place tortillas on a microwavable dish and microwave for 45-60 seconds or until soft. 

Place about 1/3 cup of the filling mix along center of each tortilla. Gently roll up  and place seam-side down into the prepared baking dish; spoon remaining bean mixture on top. Coat the enchiladas with the sauce by pouring evenly throughout. Sprinkle with remaining cheese. (If you have leftover mixture, you can add it on top.)

Bake for about 25-30 minutes or until the cheese is nicely melted and bubbling. Serve the black bean and butternut squash enchiladas warm. 

Store any remaining leftovers in an airtight container or cover the baking dish with aluminum foil or plastic wrap. 

In other mexican recipes I have seen, the tortilla shells are fried in vegetable oil to make the tortilla pliable and then dipped into the enchilada sauce.  To cut down on the fat, microwaving the tortillas reduces the overall calories of this dish. Also before you place the rolled tortillas into the baking dish, you can add a drizzle of enchilada sauce to the bottom of the baking dish and coat it. Then as you add the tortillas in, you can pour the remaining enchilada sauce over the top. This is completely optional. 

Serving suggestions for Cheesy Butternut Squash and Black Bean Enchiladas

This black bean vegetarian enchilada casserole is delicious with these optional garnishes: salsa, pico de gallo, avocado, guacamole, sour cream, hot sauce, green onions or black olives. Some tasty side dishes are spanish rice of course, a refreshing salad and crispy tortilla chips. 

Recipe inspiration

I have been preparing enchiladas for years wanted to create an easy recipe yet satisfying meal that was completely meatless. I love a good enchilada casserole in the cold season. There is something about that ooey gooey cheese pull! 

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