Butternut Squash Black Bean Enchiladas (Vegan, Oil-Free)

This hearty butternut squash black bean enchilada recipe is so easy to make, vegan, and oil-free. The perfect plant-based comfort food for fall.

When autumn arrives I love all things butternut squash. It’s slightly sweet, delicious, and versatile. You can roast it for an easy side dish; it makes an incredible soup; and, it pairs perfectly with savory foods like seasoned black beans.

So, that brings me to my next point – BUTTERNUT SQUASH BLACK BEAN ENCHILADAS!

These butternut squash black bean enchiladas are not only delicious but loaded with fiber, protein, and gluten-free! And, forget about cholesterol because there’s no cheese or meat in these bad boys.

You and your closest compadres will never miss the meat in these amazing enchiladas. They’re hearty, filling, and full of so much flavor!

Where Do Enchiladas Come From?

Enchiladas originated in Mexico, where the practice of rolling corn tortillas around other food dates back at least to the time of the Aztecs.

Corn was a staple crop at the time so corn tortillas were very common. These were originally called tlaxcalli and the Spanish conquistadors changed the name to tortilla upon their arrival to the West.

Homemade Enchilada Sauce

I am a little biased but I prefer using my own Homemade Enchilada Sauce. The flavor is incredible, it’s super simple to make, and much healthier than what you could buy in the store.

It’s not too spicy and the savoriness compliments the sweetness of the butternut squash so well.

I usually always have extra in the freezer so it’s ready to go with the urger for enchiladas strike. If you don’t have time to make your own just be sure and use an oil-free brand of store-bought enchilada sauce.

What Kind Of Tortillas Should I Use

I love corn tortillas because of the flavor and feel they just work best for enchiladas. But, flour tortillas also work. However, keep in mind that even most whole wheat brands of tortillas contain some type of oil or shortening. So, beware if that matters to you.

How To Soften Your Corn Tortillas

To keep your corn tortillas from tearing, wrap them in a damp paper towel and microwave them on high for 30 seconds. Then flip them over and microwave for another 20-30 seconds.

How To Cut A Butternut Squash

Butternut squash is round, hard, thick, and dense. (that’s what she said)

So, the thought of slicing it up tends to feel like a rather daunting task. But, if you follow a few easy steps you can safely and quickly peel, slice, and cube your butternut squash with very little, if any, difficulty.

• Cut off the ends: Using a large, sharpened chef’s knife, cut off ¼-inch from the bottom of the squash in an even slice. Then cut off ¼-inch from the end with the stem.
• Use a vegetable peeler: Hold the squash in one hand and use a vegetable peeler to peel off the outer layer of the squash. You can also stand the squash upright and peel it downward.
• Cut the squash in half: Place the squash upright on a cutting board and make one long cut down the middle from the top to bottom.
• Remove the seeds: Scrape out the seeds with a metal spoon or ice cream scoop.
• How to cube butternut squash: Lay the squash halves cut side down on a cutting board and cut the squash into slices, lengthwise, about ½-inch to 1-inch wide. Lay the slices together and make cross-cuts until you end up with butternut squash cubes.

How To Make Butternut Squash Black Bean Enchiladas

Vegan Butternut Squash Black Bean Enchiladas are spicy, savory, and delicious. So easy to make and perfect for a warming fall or winter meal.

First, preheat your oven to 420˚F and line a baking sheet with parchment paper. Then, peel and cube the butternut squash and spread it evenly on the baking sheet. Bake the squash for 15-20 minutes or until the squash is fork-tender.

Once the squash has finished baking remove it from the oven, set it aside to cool, and reduce the oven temperature to 350˚F.

Preheat a large nonstick skillet over medium heat, add the onions and cook until they start to brown just a bit and are slightly translucent(about 2-3 minutes). Add 1-2 tablespoons of water or veggie broth to prevent sticking if needed.

Reduce the heat to medium-low and add the black beans with ¼ cup of the enchilada sauce. Season with cumin, chili powder, salt, and pepper, and gently stir until everything is combined. Cook for 2-3 minutes then remove from heat and allow to slightly cool.

Add the butternut squash to the black bean mixture in the skillet and lightly stir until everything is evenly combined. Set aside.

Pour ¼ – ½ cup of the enchilada sauce into the bottom of a 9×13 baking dish and spread evenly until the bottom is coated. 

Lay one corn tortilla down in the baking dish. Spoon a generous amount of butternut squash-black bean filling on the tortilla then roll it up. Place the tortilla seam-side down at one end of the dish. Repeat with remaining tortillas. You should be able to get 8-10 enchiladas.

Pour the remaining enchilada sauce over the top and down the middle of the enchiladas. Spread the sauce evenly over the tortillas and down into cracks with a basting brush or the back of a spoon.

Bake for 15-20 minutes at 350˚F until the enchiladas are cooked through.

All that’s left to top with your favorite toppings and EAT! I love covering my enchiladas with cilantro, creamy sliced avocado, cashew sour cream, and a squeeze of fresh lime juice.

Tips and Notes

• Don’t overcook the squash it will become too mushy.
• Serve with cilantro, chopped red onion, sliced avocado, and lime wedges.
• Though best when fresh, you can store leftovers covered in the refrigerator for up to 3 days.
• If you want cheese, whip up a batch of my vegan cheese sauce and drizzle it over the top.
• Though best when fresh, you can store leftovers covered in the refrigerator for up to 3 days.
• Reheat leftover enchiladas in a 350˚F oven for 10-15 minutes or until warmed through.

More Sweet and Savory Vegan Recipes

• Easy Vegan Black Bean Meatballs
• The Best Vegan Stuffing
• Easy Baked Cinnamon Apples
• Vegan Squash Casserole

If you make these vegan butternut squash black bean enchiladas be sure and let me know! Please leave a comment and rate it. Be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

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