Vegetarian Enchiladas with Butternut Squash and Black Beans

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!
Butternut Squash and Black Bean Enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week!

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week!

Yup, I'm pretty enchilada obsessed and this meatless version did not disappoint. Chicken Enchiladas is usually my go-to, but when I want to go meatless these are delish. For a vegetarian summer option, these Vegetarian Zucchini Enchiladas are also wonderful!

Because of my love affair with enchiladas, I always make my own enchilada sauce and keep it frozen, it's so much better than canned! Of course, if  you're pressed for time store bought enchilada sauce would be fine. Canned beans are inexpensive so this is a great meal if you're on a budget.

What to serve with Vegetarian Enchiladas

Butternut squash has so many health benefits; it's low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are super high in fiber and protein and you have one healthy dish. It's not only satisfying but it tastes great too. Enjoy!

How To Make Vegetarian Enchiladas

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!

More Enchilada Recipes You Will Love

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!
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Vegetarian Butternut Squash and Black Bean Enchiladas

185Cals13Protein29Carbs6Fats
Prep Time: 10mins
Cook Time: 1hr10mins
Total Time: 1hr20mins
Yield: 8enchiladas
COURSE: Dinner
CUISINE: American
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese ' these vegetarian enchiladas are delicious!

Ingredients

  • 1cupred enchilada sauce, homemade or canned
  • 1tspolive oil
  • 2 1/2cupspeeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1small onion, diced
  • 3clovesgarlic, minced
  • 1jalapeno, seeded and diced
  • 10ozcan Rotel tomatoes with green chilies
  • 1 1/2cupsreduced sodium canned black beans, rinsed and drained
  • 1/4cupcilantro
  • 1tspcumin
  • 1/2tspchili powder
  • 1/4cupwater
  • 8medium low-carb whole wheat flour tortillas, I used La Tortilla Factory
  • 1cupreduced-fat shredded Mexican cheese
  • 2tbspchopped scallions, for garnish
  • reduced-fat sour cream, for serving (optional)

Instructions

  • Preheat the oven to 400°F.
  • Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  • Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  • Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  • Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
  • Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Video

Nutrition

Serving: 1enchilada, Calories: 185kcal, Carbohydrates: 29g, Protein: 13g, Fat: 6g, Cholesterol: 7.5mg, Sodium: 864mg, Fiber: 13g, Sugar: 2g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5
Keywords: best enchiladas, butternut squash enchiladas, easy enchiladas recipe, enchiladas, vegetarian enchiladas