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4.59 from 12 votes

Butternut Squash Enchiladas

Recipe from Two Peas and Their Pod

Butternut Squash Black Bean Enchiladas are a vegetarian classic. Homemade enchilada sauce, roasted butternut squash, perfectly spiced black beans, and cheese are rolled up in tortillas to make one of our favorite fall dinners! Everyone will ask for seconds!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian
Servings: 12 enchiladas
Calories: 228kcal


  • 3 cups cubed butternut squash
  • 1 1/2 tablespoons olive oil, divided
  • Kosher salt and black pepper, to taste
  • 1/2 red onion, chopped
  • 1 red pepper, stemmed, seeds removed, and chopped
  • 3 garlic cloves, minced
  • 1/3 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 15 ounces black beans, rinsed and drained
  • 2 cups red enchilada sauce, I use our homemade sauce
  • 12 corn tortillas, can use flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Garnishes: avocado, jalapeno slices, cilantro, queso fresco


  • Preheat the oven to 400 degrees F.
  • Place the butternut squash cubes on a large baking sheet and drizzle with 1/2 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper. Roast for 20 to 30 minutes or until tender. Remove from the oven and set aside.
  • While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium high heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
  • Stir in the in the cilantro, cumin, chili powder, smoked paprika, and season with salt and pepper. When squash is done cooking, stir in the black beans and butternut squash.
  • Spray a 9×13-inch baking dish with nonstick cooking spray.
  • To assemble the enchiladas, Spread about 1/4 cup of the enchilada sauce onto the bottom of the greased baking dish.
  • Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil. This will prevent them for tearing.
  • Spoon about 1/4 cup of the filling in the center of a tortilla. Add a tablespoon of enchilada sauce and a sprinkle of the shredded cheese. Roll each tortilla and place seam side down into the baking dish. Continue the process until filling is gone. It should make 12 enchiladas; but could vary depending on the size of your tortillas.
  • Pour remaining sauce over the top of the filled enchiladas and then sprinkle with remaining shredded cheese, there should be about 1 cup of cheese left for the top.
  • Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, jalapeno slices, and queso fresco, if desired. Serve warm.


Calories: 228kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 464mg | Potassium: 343mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4538IU | Vitamin C: 22mg | Calcium: 190mg | Iron: 2mg