Butternut Squash and Black Bean Enchiladas

This veggie enchilada dish is packed with butternut squash (which I never can get enough of) and black beans. This dish is so hearty that you’ll never know the meat is missing.

October 20, 2022
Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas

Alissa DiSanto
  • Prep Time
    30 min
  • Cook Time
    1 hr 15 min
  • Total Time
    1 hr 45 min
  • Servings
    8 enchiladas
  • Difficulty



  • 3 cups cubed butternut squash
  • 1 tbsp avocado oil
  • Salt and pepper
  • 1-15oz can of black beans drained
  • ½ tsp cumin
  • 8 corn tortillas


  • 1tbsp avocado oil
  • 3 cloves of garlic minced
  • 1-15oz can tomato sauce
  • 1-2 chipotle pepper in adobo sauce (amount depends on how much heat you want)
  • ½ cup vegetable broth
  • Salt and pepper
  • 2 tbsp coconut sugar


  1. Preheat oven to 400° F. Add cubed butternut squash to a baking sheet and drizzle with avocado oil, salt, and pepper. Give a toss to combine. Bake for 15-20 minutes or until the squash is fork tender. Once the squash is done, reduce the heat to 350°F
  2. While the squash is cooking, prepare your sauce by heating a skillet over medium heat. Add avocado oil and garlic and cook until the garlic is fragrant and softened- approximately 2-3 minutes.
  3. Remove pan from heat and add tomato sauce, diced chipotle pepper, and vegetable broth. Reduce heat to low and allow to simmer for 4-5 minutes covered.
  4. Transfer sauce to a blender and blend until sauce it totally smooth. Add coconut sugar and taste for salt and pepper.
  5. Using the same skillet over medium heat, add the black beans. Season with salt, pepper, and cumin. Stir to coat. Once heated through and sizzling, add your butternut squash and ¼ cup of the enchilada sauce. Stir to coat and taste to see if you need any more salt and pepper. Set aside.
  6. Warm your tortillas to make them more pliable and workable by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
  7. Assemble the enchiladas by pouring a light coating of the enchilada sauce on the bottom of a 9×13 baking dish. Take one tortilla and fill it with a generous amount of the squash and bean filling. Roll the tortillas up and place seam side down in your baking dish. Continue until all tortillas are filled.
  8. Pour remaining enchilada sauce over the middle of the enchiladas working it into the cracks and crevices. Using cooking spray, spray both ends of the enchiladas, so they get nice and crispy in the oven.
  9. Bake for 15-20 minutes or until warmed through. Top with your favorite toppings!


  • TOPPINGS- Optional Pepita’s, Fresh cilantro, Cotija cheese, Avocado, Red onion, Sour cream, Limes

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