clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  • Author: Shane Martin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 enchiladas 1x
  • Category: Vegan Main Dishes
  • Method: Bake
  • Cuisine: Vegan
  • Diet: Vegan


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.


Units Scale

For The Enchiladas

  • 1 large butternut squash (about 2 lbs.), peeled and cubed into 1-inch pieces. Will yield roughly 3 cups.
  • 1/2 red onion, sliced
  • 1 15ounce can of low-sodium or no salt added black beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 recipe of homemade Vegan Enchilada Sauce
  • 810 corn tortillas (yellow or white)


  • Freshly chopped cilantro
  • Sliced avocado
  • Diced red onion
  • Cashew sour cream


  1. Preheat your oven to 420˚F and line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash and spread evenly on the baking sheet. Bake the squash for 15-20 minutes or until the squash is fork-tender.
  3. Once the squash has finished baking remove it from the oven and set it aside to cool. Reduce the oven temperature to 350˚F.
  4. 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 Tbsp of water or veggie broth to prevent sticking if needed.
  5. Reduce the heat to medium-low and add the black beans with 1/4 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.
  6. Add the butternut squash to the black bean mixture in the skillet and lightly stir until everything is evenly combined. Set aside.
  7. Wrap tortillas in a damp paper towel and microwave for 45 seconds – 1 minute. This will make tortillas soft and more flexible.
  8. Pour 1/4 – 1/2 cup of the enchilada sauce into the bottom of a 9×13 baking dish and spread evenly until the bottom is coated. 
  9. 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.
  10. 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.
  11. Serve with desired toppings.


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.


  • Serving Size: 1 enchilada
  • Calories: 166
  • Sugar: 3.2 g
  • Sodium: 87.8 mg
  • Fat: 1.4 g
  • Carbohydrates: 34.1 g
  • Fiber: 7.5 g
  • Protein: 6.5 g
  • Cholesterol: 0 mg