When we first started eating plant-based meals at home, I made vegetarian enchiladas at least once (if not twice) per week. As a novice cook, I needed recipes that were easy to follow and that could fit into our busy weeknight schedules. Back then, I probably made something as simple as corn, rice, and black bean enchiladas. Delicious, sure… but not exactly mind-blowing. However, I was recently home for the holidays and my mom made butternut squash and black bean enchiladas. They were inspiring! I knew I needed to share the recipe with all of you. Thanks for the idea, Mama J!
What I love about this dish is that there are so many possible variations. You can make your enchiladas spicy, sweet, or salty (whichever you prefer) by altering the recipe just a tiny bit. Regardless of how you make them, this is a dish that is sure to please! When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how your enchiladas turn out!
Butternut Squash & Black Bean Enchiladas
- 1 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 red onion diced
- 1 Poblano pepper deseeded and diced
- 3 ½ cups butternut squash cut into 1/2-inch cubes
- 2 tbsp Mexican seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 lime juiced
- 15 oz can black beans rinsed and drained
- 20 oz red enchilada sauce
- 8 whole wheat tortillas
- ¾ cup Monterey jack cheese shredded*
- cilantro chopped
- shredded cheese
- red onion sliced
- sour cream
- avocado sliced
- Preheat oven to 375° F.
- In a large non-stick skillet, heat olive oil over medium heat.Add garlic and saute for 1 minute, until fragrant.
- Add onion and Poblano pepper. Saute for 3 – 5 minutes, until soft.
- Add butternut squash, Mexican seasoning, salt, and black pepper. Saute for 5 – 10 minutes, until butternut squash is soft, but not quite tender.
- Add lime juice, black beans, and 5 oz of enchilada sauce. Simmer with lid on pot for 5 – 10 minutes until butternut squash is tender.
- Spoon about ½ cup of the butternut squash and black bean mixture onto the first tortilla. Roll the tortilla tightly and place it in a large casserole pan with the edge of the tortilla facing the counter. Repeat the process with each tortilla until the pan is full and tightly packed. Fill any gaps with extra filling.
- Spread the remaining enchilada sauce across the top of the rolled tortillas. Top with shredded cheese and bake for 20 – 25 minutes until the sauce is bubbly and cheese is melted.
- Remove from oven and let sit for 5 minutes. Top with garnishes, serve hot, and enjoy!