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Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas

Black bean and butternut squash enchiladas are a vegetarian dish that combines roasted butternut squash with black beans and spices. The filling is wrapped in soft tortillas, and topped with sauce and cheese.

Black Bean and Butternut Squash Enchiladas


  • 3 Tablespoon olive oil-divided

  • 3 cups peeled and diced butternut squash

  • 2 medium jalapeno peppers, chopped

  • 1 medium onion, diced

  • 14-ounce can of black beans, drained and rinsed

  • 4 Tablespoons fresh chopped cilantro, divided

  • 1 Tablespoon chili powder

  • 6-8 flour tortillas

  • 1 10-ounce can of enchilada sauce

  • ½ cup cheddar cheese

  • 2 cups shredded cabbage

  • 1 Tablespoon lime juice


  1. Preheat oven to 425 degrees Fahrenheit. Lightly coat a casserole dish with food release

  2. Heat 2 Tablespoons of olive oil in a skillet over medium heat. Add squash and cook, stirring occasionally until soft and slightly browned.

  3. Add the onions and peppers, stirring until the onions are soft.

  4. Remove from heat and stir in the beans, half the cilantro, and the chili powder. Set aside to cool.

  5. Warm the tortillas. Add ½ cup squash/bean mixture to each tortilla and roll up. Place the filled tortilla seam side down in the casserole dish. Continue this process with each tortilla, until they are all full, rolled, and in the casserole dish

  6. Pour the enchilada sauce over the tortillas and add the cheese evenly. Cover with foil and bake for 15 minutes. Take the foil off, and bake for 10 minutes more

  7. While the enchiladas are cooking, mix the cabbage with the lime juice, remaining olive oil, salt and pepper, and the remaining cilantro; this can also be done before cooking

Serve the enchiladas on a warmed plate, alongside the cabbage mixture

*This is not a yielded recipe, so it will make a varying number of enchiladas depending on the size of the tortillas and the amount of filling used

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