At the farmer's market this week, I bought way too much butternut squash. When butternut squash looks fabulous, and the price tag is ridiculously cheap, butternut squash recipes fill my head. And then I end up with extra butternut squash. So, tonight, with my overabundance of squash, I cooked a batch of butternut squash enchiladas. I never waste food, so I developed a quick and easy recipe for butternut squash and black bean enchiladas with ingredients in my pantry and refrigerator.
Sometimes, overzealous buying creates dinner ideas. For example, my family loves enchiladas, so I plan food with them in mind. Although I changed my original menu plan, I know they will love butternut squash and black bean enchiladas.
For those with kids trying to transition the family to a plant-based diet, it's all about the spices and tastiness rather than the vegetables hiding inside.
As a mom, I understand the struggle. That's why I veganize the recipes my family loves as meat-eaters. So, let's make some butternut squash enchiladas the whole family will enjoy!
How to make butternut squash and black bean enchiladas
- Butternut squash cut into cubes
- Chili powder
- Red onion
- Red bell pepper
- Black beans
- Green chilies (canned
- Fire-roasted diced tomatoes
- Raw spinach
- Fire-roasted diced tomatoes
- Hatch green chili sauce
- Vegan Nacho Cheese Sauce
- Corn or flour tortillas
Even though cooking the butternut squash in the same pan as the rest of the ingredients is quicker, I chose to roast the butternut squash in bite-sized pieces separately.
As a result, the butternut squash absorbs the seasonings and is crispy on the outside and soft on the inside. But, saute it with the other ingredients instead if strapped for time.
Roasted Butternut Squash
- Preheat an oven to 400 degrees
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Cut the butternut squash into bite-sized, identical cubes
- Make a single layer of butternut squash on the baking sheet
- Season with chili powder, cumin, and garlic powder
- Roast for 30-40 minutes
Sauteed Butternut Squash (option)
Instead of roasting the butternut squash for the butternut squash and black bean enchiladas, sauteeing is another option.
- Cook the filling in a large skillet and add the butternut squash after cooking the onion mixture.
- Continue cooking on medium heat, frequently stirring, for 15 minutes or until butternut squash is soft.
How to cook butternut squash and black bean enchiladas
To prepare the pan, pour a thin layer of enchilada sauce on the bottom of the pan and spread it out to cover the base.
Then begin filling and rolling the tortillas.
Instead of adding the spinach to the cooked filling, I prefer to use it raw and cook it in the oven with the other packing. As a result, the spinach remains firmer and doesn't retain as much water.
Also, the spinach acts as a blocker to prevent the filling from leaking through the tortillas.
Next, add a generous portion of filling in the center on top of the layer of spinach.
Now, roll the tortilla upward while tucking in the sides, keeping the filling in the center.
Place the rolled tortillas next to each other in the pan on top of the enchilada sauce. And then add the remaining enchilada sauce, Vegan Nacho Cheese Sauce, and additional enchilada sauce.
Then, top with the remaining enchilada sauce.
Cover with aluminum foil or another covering and bake for 20 minutes, at 350 degrees. Onc heated through, remove the aluminum foil, and cook the remaining 10 minutes until brown on top.
- Did you know you don't have to peel butternut squash? Sometimes, peeling the squash is complex and results in a slippery, hard to manage squash. However, the skin of butternut squash is edible, just like sweet potatoes.
- Do not include spinach in the filling. Instead, use it raw to prevent sogginess.
- Use white or yellow onion instead of red onion for a milder flavor.
- Serve salsa on the side as an added garnish.
What to serve with butternut squash enchiladas
- Lime wedges
Is butternut squash good for you?
- According to Healthline, butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants. This low-calorie, fiber-rich winter squash may help you lose weight and protect against conditions like cancer, heart disease, and mental decline.
Is butternut squash anti-inflammatory?
- Yes, butternut squash is among many foods that help reduce inflammation.
Is butternut squash a carbohydrate or a vegetable?
- Butternut squash is a starchy vegetable and carbohydrate. However, it also contains 6.6 grams of fiber per serving.
So, if you love butternut squash recipes, give butternut squash and black bean enchiladas a try!
If you are looking for yummy vegan Mexican food, check out these recipes
- Mexican Street Corn Salad Recipe
- Plant-Based Tortilla Casserole + Homemade Enchilada Sauce
- Jackfruit Enchiladas
- Enchilada Pasta
- Spanish-Roasted Spicy Potatoes (Patatas Bravas)
- Mexican Potatoes
- Authentic Mexican Rice (Secret Recipe Revealed!)
- Mexican Street Corn - Vegan!
- Southwestern Bake
- Southwest Coleslaw
- Kale and Quinoa Southwestern Salad with Cumin Citrus Dressing
- Taquitos With Filling (Baked & Air-Fried Options)
Butternut Squash and Black Bean Enchiladas
- 2 ½ cups butternut squash cut into cubes
- 1 Tablespoon chili powder
- 3 teaspoons cumin
- 2 teaspoons garlic powder
- 2 cloves garlic minced
- 1 red onion diced
- 1 red bell pepper diced
- 15 ounces fire roasted tomatoes 1 can
- 8 ounces hatch green chili sauce
- 15 ounces black beans drained (1 can)
- 4 ounces green chilies 1 can
- 6 corn or flour tortillas
EASY ENCHILADA SAUCE AND CHEESE
- 15 ounces fire-roasted diced tomatoes 1 can
- ½ cup hatch green chili sauce
- ½ cup vegan cheese sauce
- Sliced jalapenos
- Sliced tomatoes
- Lime wedges
Making the butternut squash filling
- Preheat the oven to 400 degrees.
- Cut the butternut squash into identical size, 1-inch cubes (skin on or off)
- Lay on a baking sheet lined with a silicone baking mat or parchment paper.
- Season with chili powder, cumin, and garlic powder.
- Bake for 30 minutes until the squash is browned and softened.
- Remove from the oven and all to cool slightly.
- In a large skillet, saute the garlic, onion, and hatch green sauce until the onions are translucent.
- Add the red bell peppers, black beans, and 1 can of fire-roasted tomatoes.
- Cook until the fluid from the tomatoes dissipated.
- If sauteeing the butternut squash instead of roasting it, add the butternut squash when adding the black beans and tomatoes, but this time cover the pan and simmer for 20 minutes.
- Remove the black bean mixture from the stove and allow it to cool completely.
- Once cooled, combine the butternut squash and the black bean mixture into a large bowl. Stir to combine.
- Now, make the quick and easy enchilada sauce.
EASY ENCHILADA SAUCE
- In a high-speed blender, add fired roasted tomatoes, and blend slightly (You do not want to puree the tomatoes).
- Then, pour fire-roasted tomatoes into a bowl, add the green chile sauce, and stir to combine.
- In a 9X 13 inch pan, pour half the enchilada sauce in the bottom of the pan, spreading it evenly.
MAKING THE ENCHILADAS
- Preheat the oven to 375 degrees.
- Lay each tortilla on a flat surface
- Spoon a generous amount of filling in the center of the tortillas.
- Then, fold each side in before rolling each tortilla tightly.
- Put each filled tortilla in the pan on top of the enchilada sauce, seam down. This will prevent your filling from spilling out, and it seals the seam.
- Now, continue until all the filled tortillas are placed in the pan.
- The rest of the enchilada sauce covers the top of the filled tortillas, ensuring the vegan enchiladas are all covered.
- Drizzle with additional cheese sauce.
- Place the uncovered pan in the oven for 20 minutes.
- Uncover and cook for an additional 10 minutes.
- Remove from oven and allow to sit for 5-10 minutes before serving.
- Garnish with optional garnishes are desired.
- Use store-bought enchilada sauce
- Instead of making a homemade cheese sauce, use favorite vegan cheese of choice, or Bitchin Cheese Sauce is a great substitute.
- Use the pre-cut bag of butternut squash
- Add Pico de Gallo instead of suggested garnish.
- Add vegan sour cream
- Serve with tortilla chips and salsa
- Use refried beans instead of black beans
- Pinto beans are a good replacement for black beans
- Butternut squash enchiladas can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂