Looking for a meatless dinner idea that doesn’t leave you hungry? These vegetarian Butternut Squash and Black Bean Enchiladas are your answer for a delicious, filling weeknight dinner.
We’re no stranger to vegetarian cooking around here. These Easy Vegetarian Zucchini Meatballs are always a hit too. Or try our delicious zucchini roll ups! Pure comfort food.
Why this Recipe Works
You don’t need meat to make satisfying, flavorful enchiladas. In this recipe, protein-rich black beans combine with roasted vegetables for a dinner that’s as hearty as it is delicious.
- We use flour tortillas (instead of the traditional corn) for easier rolling. These enchiladas don’t fall apart when you serve them!
- You’ll love the zesty enchilada sauce, sweet butternut squash and melty cheese baked on top.
- Best of all, these black bean enchiladas are easy to make and kid approved.
For another meatless meal, add our lentil soup to your recipe rotation!
Ingredient Notes
- Butternut squash. Peel and dice a whole squash. You can also buy your squash pre-peeled and cubed for easy preparation. Frozen butternut squash can also be used, be sure to thaw before roasting.
- Tortillas. I like to use flour tortillas for homemade enchiladas because they tear less easily than corn. That said, you can totally swap them our for flour
- Enchilada sauce. You can use a can of store bought green enchilada (chile) sauce OR make your own favorite homemade enchilada sauce.
Easy Instructions
Roast the vegetables
Combine cubed squash with olive oil, onion, garlic, kosher salt and pepper in a bowl. Roast on a baking sheet in the oven for about 20 minutes.
Assemble the enchiladas
Toss the roasted vegetables with black beans and cumin. Pour some enchilada sauce on the bottom of a rimmed baking pan.
Fill each tortilla with filling and roll. Place rolled tortillas in a layer over the sauce. Add the remaining enchilada sauce on top.
Sprinkle with shredded cheese.
Bake
Cover the pan and bake for 30 minutes. Remove the cover and bake for another 10 minutes.
Serve hot!
Tips and Tricks
- Top enchiladas with fresh chopped lettuce and diced tomato. Or make some fresh Pico de Gallo to spoon on top before you dig in!
- For a spicier enchilada, add a bit of seeded, chopped jalapeno to the filling or a sprinkle of crushed red pepper flakes.
- Swap out the Jack cheese for sharp cheddar or your favorite Mexican cheese.
- Buy cheese in blocks and shred it fresh just before adding to the recipe. Freshly shredded cheese melts (and tastes) so much better than store bought!
- Serve with guacamole, cilantro lime rice, and avocado salsa for a delicious meal.
- Don’t forget dessert! Try our easy cinnamon tortilla chips or churros.
Recipe FAQs
To make these enchiladas vegan, you can omit the cheese or replace it with a vegan shredded cheese. (I haven’t tested it with vegan cheese so can’t recommend a brand or vouch for the results.)
For gluten free enchiladas, use corn tortillas. Just make sure they’re certified gluten free, as some brands of corn tortillas may contain small amounts of wheat. You should also make sure to use a gluten free enchilada sauce, if you’re aiming for a fully gluten free version!
I store leftovers right in the baking dish. Cover the pan with foil tightly and refrigerate. You can reheat enchiladas in the oven to re-melt the cheese, or transfer them to a plate to heat in the microwave.
More Easy Dinner Recipes
- Beef Enchilada Roll ups….pasta meets enchiladas in this delicious family dinner!
- Beef Enchilada Mac and Cheese… cheesy macaroni with beef and enchilada flavor! Yum!
- Slow Cooker Chicken Enchilada Soup . . . tender shredded chicken cooked in enchilada sauce all day long for a comforting bowl of soup.
- Buffalo Chicken Pasta
- Meatloaf Recipe
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Butternut Squash Black Bean Enchiladas
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 black beans, rinsed and drained 15 ounce
- 2 cups enchilada sauce divided
- 2 teaspoons cumin
- 1 cup jack cheese shredded
- 8 flour tortillas
Instructions
- In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through.
- Return roasted veggies to a large bowl and combine with black beans and cumin.
- In a 13×9 baking dish, pour 1/4 cup enchilada sauce in bottom of pan to keep tortillas from sticking. Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese.
- Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese.
- Serve and enjoy!
Notes
- You can use corn tortillas if you choose, my family prefers flour
- Swap out the enchiladas sauce for green if preferred.
Nutrition
Family Favorite Dinners
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These Butternut Squash Black Bean Enchiladas are so delicious, you’ll want to have “meatless Monday” every night of the week!
These sound incredible! At first I was thinking these were sweet potato black bean enchiladas, which would be totally amazing as well. I’d love to try these sometime 🙂
I just bought that exact pkg of squash from costco and was trying to decide what to do with it! So excited to make these!
Oh Kari, I hope you make this!!! I REALLY loved it!
Veggies can really be just as good (or better!) than meat! This looks amazing!! I love butternut squash – such a great idea to put it in an enchilada!
Thanks Cate. So very true!!!
Bahahaha I also love meat. I really really do. But butternut squash is fab, and so are black beans! AND SO ARE THESE ENCHILADASSSS! Mmmmmm. Who know meatless could be so mouthwatering? 😉
Indeed!! Mouthwatering is the perfect word. I seriously could not stop eating!!
I’d be so into these, Aimee! I love roasted butternut squash, and it tastes so great with black beans! I’d love this for dinner tonight. 🙂
Thanks Marcie!!! I wish you had it for dinner too 🙂
I am definitely very intrigued by these enchiladas. The roasted caramelized butternut squash has my attention for sure!!!
What? Not the cheese?
This sounds so good. I have never heard of the combo of black beans and squash. This is on my bucket list of things to try now.
Let me know if you do! You may be surprised how well they go together 🙂
I love that they’re vegetarian and that even though you’re totally not a vegetarian, that you can totally get behind this. Awesome. Pinned!
I can pretty much get behind anything that tastes great. Life is too short for crappy tasting food 🙂
We gave up red meat for lent…I miss it! But I am loving all of the dishes I have been trying to make without it! This would be perfect for us!
Glad you like it Nancy, let me know if you try it 🙂
I’m always afraid I’ll be hungry after a meatless meal … although beans have converted me! The squash is a great addition!
I totally agree. The black beans do help with fiber, and the squash is just so tasty being roasted! oh, and the cheese 🙂
These enchiladas are serious works of art! The butternut squash addition is so brilliant!
Thanks Jocelyn. Maybe not works of art, but definitely delicious!
Those sound amazing! I love the use of butternut squash 🙂
Thank you Chloe, they really added a natural sweetness, combined with the spicy enchilada sauce it was a perfect meal 🙂
Yes please! I ADORE butternut squash, but I have never had it for breakfast. I cannot think of a better way to start the day! Pinned
Yes, leftovers for breakfast would be perfect 🙂 Thanks for pinning!!