Name: Butternut Squash Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 4 cups butternut squash, peeled and diced; 2 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 cloves garlic, pressed; ½ medium onion, diced; 1 can (15 ounces) black beans, rinsed and drained; 2 teaspoons cumin; 2 cups enchilada sauce, divided; 1 cup jack cheese, shredded; 8 flour tortillas

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If you’re craving a dish that wraps comforting warmth and vibrant flavors together, you’re going to love these Butternut Squash Black Bean Enchiladas. This recipe perfectly balances the natural sweetness of roasted butternut squash with hearty black beans and a touch of cumin, all smothered in tangy enchilada sauce and gooey melted cheese. It’s a delightful twist on traditional enchiladas that brings a cozy, colorful, and insanely satisfying meal to your table.

Butternut Squash Black Bean Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Butternut Squash Black Bean Enchiladas are beautifully straightforward yet each one plays a vital role in the final flavor and texture. From the sweetness of butternut squash to the creamy richness of black beans, and the punch of garlic and cumin—this list is all about harmony and simplicity.

4 cups butternut squash, peeled and diced: Adds natural sweetness and a soft, creamy texture when roasted.
2 tablespoons olive oil: Used to roast the squash and build rich flavor with a smooth finish.
½ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
¼ teaspoon black pepper: Gives a subtle hint of warmth and depth.
3 cloves garlic, pressed: Adds an aromatic punch that brightens up the filling.
½ medium onion, diced: Brings savory sweetness and texture contrast to the filling.
1 can black beans, rinsed and drained (15 ounces): Provides protein, earthiness, and a creamy bite.
2 cups enchilada sauce, divided: The tangy sauce keeps everything moist and adds that signature enchilada flavor.
2 teaspoons cumin: A spice that wraps the filling in warm, smoky notes.
1 cup jack cheese, shredded: Melts beautifully into a gooey topping that makes every bite irresistible.
8 flour tortillas: Soft and pliable, they hold all the goodness inside and bake up perfectly tender.

How to Make Butternut Squash Black Bean Enchiladas

Step 1: Roast the Butternut Squash

Start by tossing your peeled and diced butternut squash with olive oil, salt, black pepper, pressed garlic, and diced onions in a large bowl. Spread this mixture evenly on a baking sheet and roast it in a 450 degree oven for about 20 minutes, turning halfway through to ensure even caramelization. The roasting process softens the squash and intensifies its natural sweetness, setting the foundation for your filling.

Step 2: Combine the Filling

Once your veggies are tender and slightly golden, transfer them back to a large bowl. Add rinsed and drained black beans along with cumin. Mix gently to combine all the flavors without mashing the beans too much. This filling is hearty yet light with layers of smoky cumin and sweet roasted squash.

Step 3: Prepare the Baking Dish

Pour about ¼ cup of enchilada sauce into the bottom of a 13×9 baking dish. This not only keeps the tortillas from sticking but also infuses the base with extra flavor. It’s a simple trick that makes a big difference in texture and taste.

Step 4: Assemble the Enchiladas

Fill each tortilla with a generous spoonful of the squash and black bean mixture, then carefully roll it up and place it seam side down in the baking dish. Keep going until all the filling is used and your tortillas are snugly lined up. Once set, pour the remaining enchilada sauce over the top and sprinkle shredded jack cheese generously across the surface.

Step 5: Bake to Perfection

Cover the dish with foil and bake at 350 degrees for 30 minutes. Then remove the foil and bake for an additional 10 minutes to let the cheese bubble and brown slightly. The result is a beautifully melty, saucy, and colorful dish that’s ready to bring joy to your dinner table.

How to Serve Butternut Squash Black Bean Enchiladas

Garnishes

Adding fresh garnishes takes these enchiladas up a notch. A sprinkle of chopped cilantro, a dollop of sour cream or Greek yogurt, and a few slices of ripe avocado make the dish pop with freshness and creamy contrast. Don’t forget a squeeze of lime juice for that perfect zesty finish!

Side Dishes

Serve the Butternut Squash Black Bean Enchiladas alongside a crisp green salad with a tangy vinaigrette or some Mexican street corn to boost the festive vibes. A simple side of steamed rice or cilantro-lime quinoa also pairs beautifully, soaking up any extra enchilada sauce.

Creative Ways to Present

For a casual family dinner, serve the enchiladas straight from the baking dish on the table, encouraging everyone to help themselves. At a dinner party, cut the enchiladas into individual portions and plate with a swirl of crema and a bright salad. You can even assemble mini versions in small baking dishes for personalized servings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. Keep them refrigerated for up to 3 days—perfect for quick lunches or dinner the next day.

Freezing

Want to save some for later? You can freeze the assembled enchiladas (before baking) by wrapping the dish securely or layering portions in a freezer-safe container. They’ll keep well for up to 3 months. Just thaw in the fridge overnight before baking as usual.

Reheating

Reheat leftovers in the oven at 350 degrees covered with foil for about 15-20 minutes until warmed through. This keeps the tortillas soft and the cheese melted without drying out. You can also microwave individual portions, but the oven method keeps the texture closest to freshly baked.

FAQs

Can I use corn tortillas instead of flour for Butternut Squash Black Bean Enchiladas?

Absolutely! Corn tortillas add a nice texture and authentic flavor; just warm them up slightly before filling to prevent cracking during rolling.

Is it possible to make these enchiladas vegan?

Yes, swap out the jack cheese for a vegan cheese alternative or nutritional yeast, and choose a vegan enchilada sauce to keep everything plant-based.

Can I use canned butternut squash instead of fresh?

Fresh butternut squash really shines in this recipe due to its texture and natural sweetness, but if you use canned, drain any excess liquid and adjust seasoning accordingly.

How spicy are Butternut Squash Black Bean Enchiladas?

This recipe is mild and friendly to most palates, but you can always add chopped jalapeños or a pinch of chili powder to the filling to bring in more heat.

Can I prepare the filling a day ahead?

Definitely! Making the filling in advance allows the flavors to meld beautifully and saves time on the day you bake the enchiladas.

Final Thoughts

Butternut Squash Black Bean Enchiladas are one of those comforting, crowd-pleasing dishes that feel like a warm hug on a plate. They bring together wholesome ingredients in a way that’s both nourishing and downright delicious. I encourage you to give this recipe a try—it’s perfect for cozy dinners, meal prepping, or anytime you want to impress without stress. You really can’t go wrong with these vibrant, tasty enchiladas.

Butternut Squash Black Bean Enchiladas Recipe

★★★★★

5.2 from 18 reviews

Author: anna
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

These Butternut Squash Black Bean Enchiladas combine roasted butternut squash, black beans, and spices wrapped in tortillas, baked with enchilada sauce and melted cheese for a flavorful and hearty vegetarian meal perfect for family dinners.

Instructions

Roast the Vegetables: In a large bowl, combine the diced butternut squash, olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Toss everything together until well coated. Spread the mixture evenly on a large baking sheet and roast in a preheated 450°F (232°C) oven for about 20 minutes, flipping or stirring halfway through to ensure even roasting.
Prepare the Filling: Once the squash and vegetables are roasted and slightly cooled, transfer them back to a large bowl. Add the rinsed and drained black beans along with 2 teaspoons of cumin. Gently mix to combine the flavors evenly throughout the filling.
Assemble the Enchiladas: Preheat your oven to 350°F (177°C). Pour ¼ cup of enchilada sauce into the bottom of a 13×9 inch baking dish to prevent the tortillas from sticking. Take one tortilla at a time, fill it with a generous amount of the squash and black bean mixture, then roll it up tightly and place seam-side down in the baking dish. Repeat this process until all the filling is used and the tortillas are lined up snugly in the dish.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded jack cheese evenly on top of the sauce-covered enchiladas to create a cheesy crust when baked.
Bake the Enchiladas: Cover the baking dish with foil and bake in the oven at 350°F (177°C) for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden to your liking.
Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Enjoy your hearty and flavorful butternut squash black bean enchiladas!

Notes

You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas are recommended for best texture in this recipe.
Feel free to swap the red enchilada sauce for green enchilada sauce for a different flavor profile.
These enchiladas can be made ahead and refrigerated; simply bake covered and add additional baking time if baking cold.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: Mexican