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.
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 15–ounce 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
- 8–10 corn tortillas (yellow or white)
- Freshly chopped cilantro
- Sliced avocado
- Diced red onion
- Cashew sour cream
- Preheat your oven to 420˚F and line a baking sheet with parchment paper.
- 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.
- Once the squash has finished baking remove it from the oven and set it aside to cool. 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 Tbsp of water or veggie broth to prevent sticking if needed.
- 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.
- Add the butternut squash to the black bean mixture in the skillet and lightly stir until everything is evenly combined. Set aside.
- Wrap tortillas in a damp paper towel and microwave for 45 seconds – 1 minute. This will make tortillas soft and more flexible.
- 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.
- 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.
- 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