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black black enchiladas
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5 from 3 votes

Butternut Squash and Black Bean Enchiladas

Butternut squash and black bean enchiladas are filled with roasted butternut squash, black beans, various vegetables and rolled in corn or flour tortillas, topped with oil-free vegan cheese sauce and enchilada sauce.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entrees
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 325kcal



  • 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

Enchilada Sauce

  • 15 ounces fire-roasted diced tomatoes 1 can
  • ½ cup hatch green chili sauce
  • ½ cup vegan cheese sauce

Garnishes (optional)

  • Sliced jalapenos
  • Sliced tomatoes
  • Avocadao
  • Cilantro
  • 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 covered 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.


  • Adding the enchilada sauce to the bottom of the pan creates a barrier to prevent the tortillas from burning or sticking to the bottom of the pan without using oil.
  • When rolling the tortillas, fold the sides first, and fold while keeping the ingredients in the center without falling out.
  • For a shortcut, choose a favorite vegan shredded cheese and add it to the inside and outside of the enchiladas.
  • Vegan cheese melts at 400 degrees, so turn the heat up if placing shredded vegan cheese on top.
  • Add vegan sour cream as a creamy addition to the butternut squash enchiladas.
  • Do not cut the avocado until ready to use as a garnish to keep it from browning.
  • Fresh lime wedges are a great garnish to offer a citrus topper.
  • Serve with Mexican coleslaw and Mexican rice.
  • Use store-bought enchilada sauce
  • Instead of making a homemade cheese sauce, use your 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 the suggested garnish.
  • Add vegan sour cream
  • Serve with tortilla chips and salsa
  • Use refried beans instead of black beans
  • Pinto beans are a suitable replacement for black beans
  • Butternut squash enchiladas can be stored in the refrigerator for 3-4 days or frozen for up to 3 months


Serving: 6g | Calories: 325kcal | Carbohydrates: 62g | Protein: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 327mg | Potassium: 858mg | Fiber: 14g | Sugar: 15g | Vitamin A: 8214IU | Vitamin C: 54mg | Calcium: 151mg | Iron: 5mg