Vegetarian Butternut Squash and Black Bean Enchiladas Recipe

Elevate your taste buds with this hearty and flavorful vegetarian enchiladas recipe! Butternut squash and black beans are the star of the show here, providing a tasty and nutritious filling for these Mexican-inspired rolled tortillas. The blend of savory and slightly sweet flavors makes it a unique, satisfying dish that even meat-eaters will enjoy.

Vegetarian Butternut Squash and Black Bean Enchiladas Recipe
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Most of the ingredients are staple pantry items, but certain ones may need a trip to the supermarket. Butternut squash, a staple in fall recipes, can be peeled and cubed at home or bought pre-cubed for convenience. The rotel tomatoes with green chilies add a flavourful kick to the dish, so don't skip these. Reduced sodium canned black beans have been used for health reasons, but regular canned black beans work well too.

Ingredients for the Vegetarian Butternut Squash and Black Bean Enchiladas

Red enchilada sauce: A flavorful base for many Mexican dishes, it adds a tangy and spicy flavor.

Olive oil: Used for sautéing the vegetables, adds a subtle richness to the dish.

Butternut squash: The star of the dish, it provides a mildly sweet and nutty flavor.

Onion: Adds a layer of savory depth to the dish.

Garlic: Adds a pungent, savory taste.

Jalapeno: Adds a spicy kick to the enchiladas.

Rotel tomatoes with green chilies: Gives the dish a tangy and spicy edge.

Black beans: Makes the dish hearty and adds a rich, earthy flavor.

Cilantro: Adds a fresh, lemony note.

Cumin: Gives the dish its classic Mexican flavor profile.

Chili powder: Adds heat and depth of flavor.

Water: Used to help the ingredients cook evenly.

Whole wheat flour tortillas: The vessel for the filling, it adds a slightly sweet, nutty flavor.

Mexican cheese: Melts beautifully, adding a creamy, tangy finish.

Scallions: Adds a crisp, oniony finish.

Sour cream: Adds a cool, creamy contrast to the spicy enchiladas.

One reader, Halli Creel says:

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This vegetarian butternut squash and black bean enchiladas recipe is a game-changer! The combination of flavors is simply divine. The butternut squash adds a delightful sweetness, and the black beans provide a hearty texture. It's a perfect dish for a cozy night in. Highly recommend trying it out!

Halli Creel

Key Techniques for Making Vegetarian Enchiladas

How to prepare the butternut squash: Peel the butternut squash and cut it into small cubes. This will help the squash cook evenly and blend well with the other ingredients in the enchiladas.

How to sauté the onions, garlic, and jalapeno: Heat the olive oil in a skillet over medium-high heat. Add the onions, garlic, and jalapeno, and cook for 2 to 3 minutes until the onions become translucent and the garlic is fragrant. This will help to release their flavors and aromas.

How to roll the enchiladas: Place a generous ⅓ cup of the filling in the center of each tortilla and roll it up, then place it seam side down in the baking dish. Rolling the enchiladas tightly will help them hold their shape during baking.

How to bake the enchiladas: Cover the enchiladas with foil and bake for about 10 minutes at 400°F, or until they are hot and the cheese is melted. This will ensure that the enchiladas are heated through and the cheese is nicely melted on top.

How to serve the enchiladas: Once baked, top the enchiladas with scallions and serve with reduced-fat sour cream if desired. This will add a fresh, flavorful garnish and a creamy element to the dish.

How To Make Vegetarian Butternut Squash and Black Bean Enchiladas

Tossed with tomatoes, jalapeno, and cilantro, these black bean enchiladas make a filling, vegetarian meal. They’re baked topped with sauce and cheese.

Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 20 minutes



  • 1cupred enchilada sauce,homemade or canned
  • 1tspolive oil
  • cupspeeled butternut squash,cut ½-inch dice
  • salt and pepper,to taste
  • 1small onion,diced
  • 3clovesgarlic,minced
  • 1jalapeno,seeded and diced
  • 10ozRotel tomatoes with green chilies
  • cupsreduced sodium canned black beans,rinsed and drained
  • ¼cupcilantro
  • 1tspcumin
  • ½tspchili powder
  • ¼cupwater
  • 8medium low-carb whole wheat flour tortillas
  • 1cupreduced-fat shredded Mexican cheese
  • 2tbspchopped scallions,for garnish
  • reduced-fat sour cream,for serving, optional


  1. Preheat the oven to 400 degrees F.

  2. Place ¼ cup enchilada sauce on the bottom of a large baking dish.

  3. Heat olive oil over medium-high heat in a large skillet. Add onions, garlic, and jalapeno, and cook for 2 to 3 minutes until onions become translucent and garlic is fragrant.

  4. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin, and chili powder, and season with salt and pepper to taste.

  5. Cover and cook for about 30 to 35 minutes over medium-low heat, stirring occasionally, until the squash is tender.

  6. Place about a generous ⅓ cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

  7. Top with remaining enchilada sauce and cheese and bake for about 10 minutes, covered with foil until hot and the cheese is melted.

  8. Top with scallions and eat with sour cream if desired.


  • Calories: 313.86kcal
  • Fat: 10.23g
  • Saturated Fat: 3.95g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 3.73g
  • Polyunsaturated Fat: 1.50g
  • Carbohydrates: 44.87g
  • Fiber: 6.74g
  • Sugar: 6.74g
  • Protein: 12.62g
  • Cholesterol: 16.83mg
  • Sodium: 803.07mg
  • Calcium: 246.49mg
  • Potassium: 536.79mg
  • Iron: 3.77mg
  • Vitamin A: 303.30µg
  • Vitamin C: 100.45mg

Crucial Technique for Perfect Vegetarian Enchiladas

When preparing the butternut squash, make sure to cut it into small, even-sized cubes. This will ensure that it cooks evenly and becomes tender at the same time as the other ingredients. Additionally, when rolling the enchiladas, try not to overfill the tortillas. This will prevent them from breaking or the filling from spilling out during baking. Lastly, covering the enchiladas with foil while baking will help to prevent the cheese from burning, while still allowing it to melt perfectly.

Time-Saving Tips for Making Butternut Squash and Black Bean Enchiladas

Prep ahead: Chop and prepare the butternut squash, onions, and garlic in advance to save time when cooking.

Use canned beans: Opt for canned black beans instead of dried ones to skip the soaking and cooking process.

Multi-task: While the filling is simmering, use that time to preheat the oven, prepare the baking dish, and shred the cheese.

Enlist help: Invite a friend or family member to assist with assembling the enchiladas for a quicker prep time.

Leftover magic: Utilize leftover cooked butternut squash to cut down on prep time for the filling.

Substitute Ingredients For Vegetarian Butternut Squash and Black Bean Enchiladas Recipe

  • red enchilada sauce - Substitute with homemade enchilada sauce: Homemade enchilada sauce can be made using tomato sauce, chili powder, cumin, and other spices, providing a fresher and more customizable flavor.

  • olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and mild flavor, making it a suitable alternative for sautéing and roasting.

  • butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweet and creamy texture, making them a great alternative in enchiladas.

  • onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, complementing the other ingredients in the dish.

  • garlic - Substitute with garlic powder: Garlic powder can be used as a substitute when fresh garlic is not available, providing a similar flavor profile.

  • jalapeno - Substitute with green bell pepper: Green bell peppers can add a mild heat and a pop of color to the dish, similar to jalapenos.

  • rotel tomatoes with green chilies - Substitute with diced tomatoes and diced green chilies: Combining these two ingredients separately can replicate the flavor and texture of Rotel tomatoes.

  • reduced sodium canned black beans - Substitute with pinto beans: Pinto beans can be used as a substitute for black beans, offering a similar texture and flavor.

  • cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can provide a fresh and herbaceous flavor, similar to cilantro, for those who do not enjoy the taste of cilantro.

  • cumin - Substitute with coriander: Coriander can be used as a substitute for cumin, offering a warm and citrusy flavor to the dish.

  • chili powder - Substitute with paprika and cayenne pepper: Mixing paprika and cayenne pepper can replicate the flavor and heat of chili powder.

  • whole wheat flour tortillas - Substitute with corn tortillas: Corn tortillas can be used as a gluten-free alternative, providing a delicious base for the enchiladas.

  • reduced-fat shredded mexican cheese - Substitute with nutritional yeast: Nutritional yeast can be used to add a cheesy flavor to the dish, providing a dairy-free alternative.

  • scallions - Substitute with chives: Chives can offer a similar mild onion flavor and a pop of color as a garnish for the enchiladas.

  • reduced-fat sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream, providing a creamy and tangy topping for the enchiladas.

Presentation Tips for Butternut Squash and Black Bean Enchiladas

  1. Elevate the enchiladas with a drizzle of crema: Create a beautiful design on the plate using a squeeze bottle to drizzle a creamy, tangy crema in a zig-zag pattern. This adds a touch of elegance and richness to the dish.

  2. Garnish with fresh cilantro leaves: Sprinkle vibrant, fresh cilantro leaves over the enchiladas just before serving. The bright green color and aromatic flavor will enhance the visual appeal and provide a burst of freshness.

  3. Incorporate a colorful salsa: Introduce a vibrant and visually appealing salsa to the plate. Use diced tomatoes, red onions, and jalapenos to create a colorful and zesty topping that adds a pop of flavor and texture.

  4. Create a side salad: Accompany the enchiladas with a small side salad of mixed greens, tossed in a light vinaigrette. This adds a refreshing element to the plate and balances the richness of the enchiladas.

  5. Arrange the enchiladas in a circular pattern: Instead of a traditional linear arrangement, present the enchiladas in a circular formation on the plate. This creates a visually striking presentation that showcases the layers of flavors within each enchilada.

Essential Kitchen Tools for Making Enchiladas

  • Oven: Used for baking and roasting dishes.
  • Skillet: A frying pan with a flat bottom and low sides, used for frying, searing, and sautéing.
  • Baking dish: A dish used for baking and serving various types of food, such as casseroles and desserts.
  • Large skillet: A larger version of a skillet, used for cooking larger quantities of food.
  • Food processor: A kitchen appliance used for chopping, slicing, and pureeing ingredients.
  • Mixing bowl: A bowl used for mixing ingredients, often in baking and cooking.
  • Cheese grater: Used for grating cheese and other foods into fine pieces.
  • Aluminum foil: Used for covering dishes and wrapping food for baking and storage.
  • Measuring cups and spoons: Used for accurately measuring ingredients for recipes.
  • Cutting board: A flat board used for cutting and preparing ingredients.
  • Chef's knife: A versatile kitchen knife used for a variety of tasks, such as chopping, slicing, and dicing.
  • Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting and turning food during cooking.
  • Olive oil: A type of oil used for cooking and flavoring dishes.
  • Tongs: Kitchen utensils used for gripping and lifting foods, particularly in cooking and grilling.
  • Grater: A kitchen tool used for grating foods into fine pieces.
  • Measuring spoons: Used for measuring small amounts of ingredients accurately.
  • Foil: Used for covering dishes and wrapping food for baking and storage.
  • Can opener: A tool used for opening cans of ingredients.

Storing and Freezing Butternut Squash and Black Bean Enchiladas

  • Let the enchiladas cool completely before storing or freezing.
  • To store in the refrigerator, place the cooled enchiladas in an airtight container or wrap them tightly with plastic wrap. They will keep in the fridge for up to 3-4 days.
  • For longer storage, you can freeze the enchiladas:
    • Wrap each enchilada individually in plastic wrap, making sure to remove as much air as possible.
    • Place the wrapped enchiladas in a freezer-safe container or a resealable freezer bag.
    • Label the container or bag with the date and contents.
    • Frozen enchiladas can be stored for up to 2-3 months.
  • To reheat refrigerated enchiladas:
    • Preheat the oven to 350°F (175°C).
    • Place the enchiladas in a baking dish and cover with foil.
    • Bake for 15-20 minutes or until heated through.
  • To reheat frozen enchiladas:
    • Preheat the oven to 375°F (190°C).
    • Remove the desired number of enchiladas from the freezer and unwrap them.
    • Place the frozen enchiladas in a baking dish and cover with foil.
    • Bake for 30-40 minutes or until heated through and the cheese is melted and bubbly.
    • If you prefer a crispier top, remove the foil for the last 5-10 minutes of baking.
  • Alternatively, you can thaw the frozen enchiladas overnight in the refrigerator before reheating, which will reduce the reheating time.

How To Reheat Leftover Enchiladas

  • Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover with foil. Bake for about 20-25 minutes, or until heated through. This method helps to retain the moisture and prevent the tortillas from drying out or becoming too crispy.

  • If you prefer a crispier texture, you can remove the foil during the last 5-10 minutes of reheating. This will allow the cheese to melt and become slightly golden on top, while the edges of the tortillas will become slightly crispy.

  • For a quicker reheating method, you can use the microwave. Place the enchiladas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. The damp paper towel will help to prevent the tortillas from drying out.

  • If you have a toaster oven, you can also use it to reheat your enchiladas. Preheat the toaster oven to 350°F (175°C) and place the enchiladas on the wire rack. Heat for about 10-15 minutes, or until warmed through. This method can help to maintain a crispy texture on the outside while keeping the inside moist and flavorful.

  • For a stovetop method, place the enchiladas in a skillet over medium-low heat. Cover the skillet with a lid and heat for about 5-7 minutes, or until warmed through. You can add a splash of water or enchilada sauce to the skillet to help keep the enchiladas moist.

  • Regardless of the reheating method you choose, be sure to check the internal temperature of the enchiladas to ensure they have reached a safe temperature of 165°F (74°C) before serving.

Interesting Fact About Butternut Squash and Black Bean Enchiladas

Butternut squash is a great source of fiber, potassium, and several other key nutrients. It's also rich in antioxidants, which can help reduce inflammation and protect against certain chronic diseases.

Is Making Enchiladas at Home Cost-Effective?

This vegetarian butternut squash and black bean enchiladas recipe is highly cost-effective for a household. The ingredients, such as butternut squash, black beans, and spices, are affordable and readily available. The dish offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly meal. The approximate cost for a household of 4 people is around $15, making it an economical choice for a delicious and nutritious dinner. Rating: 9/10.

Are Vegetarian Butternut Squash and Black Bean Enchiladas Healthy?

This vegetarian butternut squash and black bean enchilada recipe is a healthy and nutritious choice. The dish is packed with fiber-rich ingredients like butternut squash, black beans, and whole wheat tortillas, which can help promote feelings of fullness and aid in digestion. The recipe also incorporates a variety of vegetables, such as onions, garlic, and jalapenos, providing essential vitamins and minerals. Additionally, using reduced-fat cheese and sour cream helps to lower the overall fat content of the meal.

To further enhance the healthiness of this recipe, consider the following suggestions:

  • Increase the amount of vegetables by adding bell peppers, zucchini, or spinach to the filling for an extra boost of nutrients
  • Replace the whole wheat tortillas with corn tortillas for a gluten-free option and a more authentic Mexican flavor
  • Use Greek yogurt instead of sour cream as a topping to increase the protein content and reduce the fat
  • Experiment with different types of beans, such as pinto or kidney beans, to vary the texture and flavor profile of the dish
  • Serve the enchiladas with a side salad or a serving of brown rice to create a well-rounded and satisfying meal

Editor's Opinion on This Vegetarian Enchilada Recipe

The vegetarian butternut squash and black bean enchiladas recipe is a delightful fusion of flavors and textures. The combination of tender butternut squash, hearty black beans, and zesty jalapenos creates a satisfying filling, while the red enchilada sauce adds a rich and tangy element. The use of low-carb whole wheat flour tortillas and reduced-fat cheese offers a healthier twist without compromising on taste. The dish is well-balanced and visually appealing, making it a perfect option for a meatless meal. The addition of cilantro and scallions provides a fresh and aromatic finish, elevating the overall dining experience.

Enhance Your Vegetarian Butternut Squash and Black Bean Enchiladas Recipe with These Unique Side Dishes:

Guacamole: Create a zesty and creamy guacamole with ripe avocados, diced tomatoes, chopped onions, and a squeeze of fresh lime juice. Serve with crispy tortilla chips for a perfect pairing.
Mango salsa: Whip up a refreshing and sweet mango salsa with diced mango, red bell pepper, red onion, and a hint of cilantro. This fruity salsa adds a burst of flavor to the enchiladas.
Cornbread: Bake a batch of golden and buttery cornbread to accompany the enchiladas. The slightly sweet and crumbly texture of the cornbread complements the savory and spicy flavors of the dish.
Pineapple coleslaw: Prepare a tangy and tropical pineapple coleslaw with shredded cabbage, diced pineapple, and a creamy dressing. The bright and crunchy coleslaw adds a refreshing element to the meal.
Churros: Indulge in a sweet and cinnamon-dusted churros for a delightful dessert. These fried pastries are the perfect way to end the meal on a sweet note.

Similar Recipes to Try If You Love These Enchiladas

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-packed quinoa, making it a satisfying and nutritious meal.
Lemon Garlic Roasted Chicken: This flavorful and juicy roasted chicken is infused with zesty lemon and aromatic garlic, making it a perfect main dish for any occasion.
Mango Coconut Chia Pudding: Indulge in this creamy and tropical chia pudding, made with sweet mango and coconut for a refreshing and healthy dessert or snack option.

Appetizer and Dessert Pairings for Vegetarian Butternut Squash and Black Bean Enchiladas

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a mixture of cream cheese, garlic, herbs, and breadcrumbs. Bake until golden and serve hot for a crowd-pleasing starter.
Spinach and Artichoke Dip: Combine creamy spinach and artichoke dip with crispy tortilla chips for a comforting and satisfying appetizer. The warm, cheesy dip is perfect for sharing with friends and family.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.
Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and wholesome berry parfait that's perfect for a light and satisfying sweet treat.

Why trust this Vegetarian Butternut Squash and Black Bean Enchiladas Recipe:

This vegetarian butternut squash and black bean enchiladas recipe is a delicious and wholesome option for those seeking a flavorful meatless meal. The combination of butternut squash and black beans provides a rich source of fiber and essential nutrients, while the use of red enchilada sauce and a blend of cumin and chili powder creates a tantalizing flavor profile. With the addition of jalapeno for a hint of heat and the finishing touch of reduced-fat shredded Mexican cheese, this recipe offers a satisfying and nutritious dining experience.

Want to share your experience making these Vegetarian Butternut Squash and Black Bean Enchiladas or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum!
Can I use a different type of squash for this recipe?
Yes, you can definitely use a different type of squash if you prefer. Acorn squash or kabocha squash would work well as substitutes for butternut squash.
Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas ahead of time and refrigerate them before baking. Just make sure to cover the dish tightly with foil before refrigerating. When you're ready to enjoy them, simply bake as directed in the recipe.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by using a vegan-friendly enchilada sauce and skipping the cheese. You can also substitute the sour cream with a dairy-free alternative.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for future meals. Just make sure to store them in an airtight container or freezer-safe bag. When you're ready to eat, simply thaw in the refrigerator and reheat in the oven or microwave.
Can I add other vegetables to the filling?
Absolutely! Feel free to get creative and add your favorite vegetables to the filling. Bell peppers, zucchini, or corn would be great additions to enhance the flavor and nutritional value of the enchiladas.

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