Go Back
–+ servings

Butternut Squash Black Bean Enchiladas

Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.
Author Minimalist Baker
Print
Overhead shot of a baking dish of butternut squash and black bean enchiladas
4.92 from 108 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 (enchiladas)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 3 Days

Ingredients

ENCHILADAS

  • 3 cups cubed butternut squash*
  • 1 Tbsp avocado oil or coconut oil
  • 1/4 tsp sea salt and black pepper (DIVIDED)
  • 1 (15-ounce) can black beans (slightly drained)
  • 1/2 tsp ground cumin (DIVIDED)
  • 7-9 white or yellow corn tortillas

SAUCE

  • 1 Tbsp avocado oil or coconut oil
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 (15-ounce) can tomato sauce
  • 1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)
  • 1/2 cup water (or sub vegetable broth for more flavor // DIY or store-bought)
  • Sea salt and black pepper (to taste)
  • 1-2 Tbsp coconut sugar (or sub maple syrup)

TOPPINGS optional

  • Red onion, diced
  • Ripe avocado, sliced
  • Fresh cilantro, chopped
  • Toasted pumpkin seeds
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
  • In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
  • Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
  • Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
  • Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, and cumin and stir.
  • Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
  • Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
  • Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
  • Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
  • Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
  • Bake at 350 degrees F (176 C) for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  • I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Notes

*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
*Nutrition information is a rough estimate calculated without additional toppings.
*Recipe inspired by the spaghetti squash tacos in the Smitten Kitchen Cookbook.
*Enchiladas can be frozen individually up to 1 month.

Nutrition (1 of 8 servings)

Serving: 1 enchilada Calories: 159 Carbohydrates: 28 g Protein: 4.8 g Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 500 mg Fiber: 5.2 g Sugar: 5.7 g