Nov 4, 2013

Butternut Squash and Black Bean Enchiladas


Butternut Squash and Spicy Black Beans topped with enchilada sauce and cheese – 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!

Perfect for meatless Mondays, or any day of the week!

Yup, I'm pretty enchilada obsessed and this meatless version did not dissappoint. Because of my love affair with enchiladas, I always make my own enchilada sauce and keep it frozen; you can use the recipe from my skinny chicken enchiladas but 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. I served this with fiesta lime rice, but you can also have this with cilantro lime cauliflower "rice" to keep the carbs low.

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 which is not only satisfying, it tastes great too. Enjoy!


Butternut Squash and Black Bean Enchiladas
Skinnytaste.com
Servings: 8 • Size: 1 enchilada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 6 g • Protein: 13 g • Carb: 29 g • Fiber: 13 g • Sugar: 2 g
Sodium: 864 mg • Cholesterol: 7.5 mg

Ingredients:

  • 1 cup red enchilada sauce (homemade or canned)
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tbsp chopped scallions, for garnish
  • reduced-fat sour cream, for serving (optional)

Directions:
 
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.

94 comments :

  1. Gina...I plan on making this one this week! Looks delish! You listed the 10 oz can of Rotel tomatoes TWICE but separately on ingredient list....is it ONE can or TWO for the recipe?

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    1. One can is "Rotel Tomatoes with Green Chilies"
      the second is listed "Rotel Diced Tomatoes with Green Chilies"

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    2. Thanks for catching that, it's just 1 can.

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  2. I noticed the Rotel listed twice as well, was one supposed to be the jalapenos? I see them mentioned in the body of the recipe. If so, how much jalapeno? Thanks, this looks fabulous! :)

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    1. 1 jalapeno, I just fixed that, thank you!

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  3. Oh my goodness, this looks amazing! I just started cooking with butternut squash (made your lasagna) and was just saying to my husband that I was hoping to find another recipe I could use it in! Thanks so much!

    Butternut squash isn't the easiest to prepare (I don't like buying precut), but it is certainly worth it when the meal is done!

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  4. I am new to butternut squash... any advise on how to use? or just peel dice and cook?

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    1. Peel it and dice, or easier buy it pre-peeled and diced!

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  5. You can also split it in half long ways, scoop out the seeds and bake face down on a cookie sheet.

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  6. I have black beans, butternut squash, enchilada sauce, and tortillas. All I need to do is pick up a can of Rotel on my way home and I have dinner! Thanks for posting.

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  7. I have some butternut squash puree leftover from making the lasagna roll-ups a few weeks back. I think I'll modify your recipe and mix them with some refried black beans and the rest of the ingredients and use that for my filling. Not as chunky, but I bet it would still work well. - Kristy

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    1. The mashed will work great. I just made my own version of sweet potato & black bean enchiladas last week. Can't wait to try these!

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  8. Do you think canned pumpkin would work for this? I am trying to figure out how to make it easier...no cutting squash. :-)

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    1. I personally LOVE canned pumpkin with black beans in Mexican-inspired dishes - though in this recipe you might want to cut back on some of the other liquid so things don't get too soggy. Maybe draining the Rotel - and of course leaving out that 1/4 c water?

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  9. I know this is meatless, but do you think adding some ground lean beef would change it very much?

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  10. I was wondering if I could substitute butternut squash with acorn squash?

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    Replies
    1. I would think acorn wouldnt be as sweet, I would be more apt to do pumpkin instead.

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  11. That looks amazing! I am on a diet for my Thanksgiving cruise. SO this is perfect! I not only get comfort food - but a healthy choice to boot!

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  12. I just made this because it looked so incredible and it was!!! It is so filling and flavorful I actually felt guilty afterwards. But no need, it's a great light dish, it's just perfect! Thank you :)

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  13. Would these keep in the fridge or freezer after cooking them?

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  14. Came onto skinny taste specifically for a butternut squash recipe, and here this was! It was a sign! Made this tonight with your Chipotle cilantro lime rice and it was delicious!! This is one of my favorite websites!

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  15. Thanks for sharing this recipe, it looks amazing. Cheers!

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  16. Made this for dinner tonight...delicious!! Thank you!!

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  17. Sooo delish! I just made these and they were a huge hit...maybe little too tasty, because one was not enough for me! I omitted the jalapeno and added some nonfat greek yogurt and my 3 year old gobbled it up. Thank you!

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  18. I made this and the Cilantro Lime Cauliflower "Rice" for dinner tonight and couldn't be happier with the result! My family *loved* this and have already asked for me to make it again!

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  19. microwave your butternut squash for about 5 minutes
    .... it then easily peels with a potato peeler!

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  20. wow these look extremely savoury and i am loving that they are also healthy and vegetarian. i am not currently living the vegetarian lifestyle i used to, but i do still enjoy having a substantial amount of my meals vegan or vegetarian when possible. unfortunately as an x-pat in germany, it is really hard to find the right ingredients for mexican meals :( but i will try to modify this !

    lovefromberlin.net
    xx rae

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  21. Wow. Must try. Must try. Must try!

    from nicerthannew.com

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  22. Gina, do you think this would work well with corn tortillas (for Gluten Free) and would it freeze well? It looks delicious - thanks!

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    1. Sure, I am thinking they would freeze ok!

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  23. Love the addition of squash! Looks delicious! :)

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  24. what is the reason we are dividing the cheese?

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    Replies
    1. mistake, I was going to add some inside but decided to leave the cheese for the topping.

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  25. Made these last night and they were delicious!!! We like a lot of heat so I used Rotel diced tomatoes with habeneros. I roasted the butternut squash the night before which saved time--I just didn't add water to the skillet and only simmered everything for about 10 mins. Can't wait to eat the leftovers for lunch today!

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  26. I made this last night, it was delicious! I served it with a little Cholula! Yummy!!

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  27. Making this tonight.....thank you!! Do you cooking wise using corn tortillas would be OK? Its all I have on hand at the moment ty.

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  28. I too am enchilada obsessed. I will try this soon, and I think I might try it with sweet potatoes another time! I always use greek yogurt instead of sour cream, works great. Thanks for fueling my addiction!!

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  29. Made this tonight and it was DELICIOUS! My husband ate two and raved about the unusual flavor. Our garden was more than generous this summer with a large butternut squash yield...so more will be made. Thank you.

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  30. Love these! I made enchiladas similar to these the other night, except I used pumpkin--I love the idea of using butternut squash, though! Gotta try these :)

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  31. I made these last night and they were delicious!!! Thanks so much for the great recipe.

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  32. OMG, are you serious? This recipe is ridiculously DELICIOUS!!! I'm a country girl, from Eastern NC so I really stepped outside of my comfort zone with this one. I try to eat healthy, but beans and squash would have never been a combo I would have tried. This is definitely on my list of faves!

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  33. Hi , I can't find low carb torillas where I live. The small tortillas I usually use are three points. Can you tell me how this would affect the points of the meal? I'd love to know as I have avoided making any of your recipes involving tortillas for this reason, but would love to try them!

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  34. Do you think these would be okay to make ahead of time and keep in the fridge for a few hours before baking them or would they get soggy?

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  35. I just made this with the boyfriend. He insists on having meat in everything so we bought a rotisserie chick and added it in. I made it with the fiesta rice. Plan on having leftovers this week. Amazing. Thank you!

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  36. What a creative way to use butternut squash. And I love the combination of herbs and spices you used in this. Pinning for when we get butternut squash from our CSA!

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  37. We made this and it was quite a hit! I cannot wait to buy your cookbook.

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  38. Made this tonight and it was so good had to back for seconds, which I don't normally do. Thank you.

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  39. I always try to have one meatless dish each week (for the budget and creativity!) and I really like the looks of this - thank you for sharing, I'm pinning to do later!

    Blessings,
    Nicole
    WorkingKansasHomemaker.com

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  40. I made this recipe last night and it is amazing!! Didn't even need the jalapeno, was already quite spicy. Thank you so much for sharing!

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  41. I just made this and it was truly wonderful. I'm a vegetarian so I love these options! I only had acorn squash around the apartment but it was a great alternative.

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  42. What a terrific blend of flavors! Had some leftover turkey so added it in. Will be adding this into our rotation of favorite meals. Delicious and healthy!

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  43. These were SOOO good.....and i didnt miss the extra cheese either! I will definitely make them again!

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  44. Gina, thank you for your fabulous recipes! I moved into my apartment with my boyfriend last year and we cook most nights. I must share that your recipes have constantly been a hit! I've made several dishes now, but this black bean and butternut squash recipe is BY FAR our favorite. We added chicken for additional protein and they were delicious.

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  45. I just cooked this dish & it was awesome!

    I doubled the peppers & spices & washed it down with a skinnymangorita!

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  46. My husband told me these tasted so good they were worthy of a 5-star restaurant menu item. He said this recipe is a keeper and one to make regularly. I really liked it too, especially since it was meatless.

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  47. I made this dish last night and my family loved it. Getting 2 teenagers to eat healthy can be a challenge but every recipe I have tried from Skinneytaste has been a hit.

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  48. Made this tonight and my husband and I both loved it! We used your recipe for homemade enchilada sauce as well and really liked knowing it didn't have all the salt that the prepared stuff had. I am so eagerly awaiting your cookbook

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  49. Hey I just came across your blog somehow this week and this is the first recipe I've tried.These were so yummy, but a little to spicy for me. Next time I think I will cut the spice in half and maybe even do away with the jalapeno's. Thanks for the recipe! I will be making these again. I'm going to try your grilled chicken spinach mozzarella recipe tomorrow night :)

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  50. This looks delicious, I'll try it. One question...I was just curious, why do you use wheat tortillas instead of corn tortillas in your enchilada recipes?

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  51. In one word, EXCELLENT! I made this following the recipe exactly and it turned out better than I expected. I will definitely be making it again. Mine seemed like it needed a bit more sauce so I ended up using a small can of spicy V8 and it worked perfectly. Do be careful with the size of jalapino you use, mine turned out pretty spicy!

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  52. My husband is a big enchilada fan and this recipe had him floored as far as taste and texture. I used regular corn tortillas and it was just fine.

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  53. Thank you for this! My husband is newly vegetarian and he RAVED over this dish. I made it w/out the tortillas and served it with Tostitos Scoops. He went nuts!

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  54. I made this tonight, so yummy! I'm gluten free, so I used corn tortillas, they didn't hold, so I decided to make it casserole style. I loved it! I hate working with squash, so I always poke holes and microwave them to cook them. That worked great for this. 15 minutes and it was cooked and I only cooked for 20 minutes and that was perfect! Two layer casserole! Yummy!

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  55. This was a hit here at our house but I rechecked the nutrition info and 864mg of sodium for one enchilada! What can I do to cut that? Is it from the cheese?

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  56. The squash should be cooked first, right?

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  57. Hello! I really want to try this recipe but my husband and I aren't enchilada sauce fans... I have another enchilada recipe with no sauce and we love them, so if I wanted to cut that out of this recipe would it need to be replaced with something else or would it work out?

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  58. These enchiladas were a little bit tricky to make, but at the end it was worth it! Great taste.

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  59. I don't often leave comments/reviews on recipes but this recipe is worth it!
    My 12 year old daughter and I both love making & eating these enchiladas.

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  60. I love this recipe, even if I have to leave out the jalapeƱos (which I know I'd LOVE) because of my kid. That said, I prefer it with sweet potatoes instead of butternut squash (add more water and cook a little longer) but these are amazing! Thanks for sharing!

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  61. These seriously look amazing. I have a butternut squash laying around that I'm going to use to make these for dinner this week. Great vegetarian dish, thanks for the recipe!!

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  62. Made this for dinner tonight...Fabulous! I've had something similar at a local vegan restaurant, so I was excited to find this recipe.
    I added a large bunch of chopped kale right before rolling in the filling in the tortillas for some extra greens. As a new vegetarian, this is a great recipe to have in the recipe box. Thanks!

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  63. Thanks for this. It has been on my list to make for a while. Just made it last night and it came out beautifully and tasted great.

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  64. I made these tonight. I left out the jalapeno since my husband shuns them, and I used sweet potatoes because that's what I had. Delicious! I have two in the refrigerator and four in the freezer, and they will be eaten soon!

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    1. Great idea using the sweet potato!

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  65. I made these two days ago for our first official Meatless Monday. I was SHOCKED at how my 6 year old raved about them, yet my husband and his 18 month old clone only ate the squash. I had one the next day for lunch and it tasted even better. Thanks for a great recipe!

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  66. I made these last night, and the bf and I absolutely loved them. The butternut squash brought in a creamy, slightly sweet flavor, while the jalapenos added a nice kick. So so good! Thank you for sharing!

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  67. We had these this week and my husband and I both loved them! He made them and said they were easy and we both agree that we will be adding this to our meal rotation.

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  68. This was SUCH a good recipe! I had never thought of adding butternut squash to mexican food, and now I do all the time and I love, love, love it!

    Thanks so much!

    Julia Kristina

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  69. Just made these for dinner. They are FANTASTIC! I was a little skeptical because I have never paired these flavors together - but it was a home run!
    ~Stacy @ Stacy Makes Cents

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  70. This is a great recipe, I made these last night! To cut down on the prep and cook time though, I used frozen butternut squash. I cooked it on the stove top then instead of heating the mixture for 30 minutes, I heated it for 5-10 to get everything hot before making the enchiladas. I also used salsa instead of the Rotel tomatoes since that's what I had on hand, but will try the Rotel next time.

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  71. I live in Dubai and I made these the other night with many leftover. We have people in our home nearly everyday for visits so the extras went to good use. I had friends from Mexico, Germany, Philippines, India and the US all try an enchilada and each one raved about how delicious it tasted. Thanks so much for your healthy and tasty recipes. Your website it certainly becoming well known here. :)

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  72. these are amazing!! they turned out even better than I thought- which I did think they'd be delicious!! thank you for all your recipes your website is becoming my go to for meal planning

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  73. So good, Gina!!

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  74. I have made these a few times with flour tortillas, but for a guest with celiac tonight I used corn. AMAZING. I am never making them with flour again!

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  75. These enchiladas look DELISH! I can't wait to try them out! I am sharing your recipe in a meatless recipe round up tomorrow on my blog. Thanks so much for sharing!! :)

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  76. I love trying new recipes and this is one of the best meals I've made! I used your homemade enchilada sauce recipe and it was way better than the canned stuff. I'll never buy it again!
    I made a pan of the squash and bean and a pan of your chicken enchiladas. I have a weird allergy to meat, so the chicken went to my husband, but I didn't feel lacking at all with my own. We both agreed it was all very, very good. Thanks!

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  77. I made this last night seriously the best Mexican food iv ever tasted!!!

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  78. I've started making some vegetarian meals and have met some disappointment from my husband. However I made these for dinner last night and after we finished eating he said that it was his new favorite meal and would like me to make it on the regular :) I thought they were delicious as well. Your site has more recipes that look GOOD on it than most other healthy eating websites. Thank you for posting these recipes as well as the nutrition info to make it easy for folks to make the transition to healthy eating!

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  79. I just made these last night (minus the cilantro) and they were outstanding. So delicious!!! Great recipe

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  80. I made these for dinner tonight. The filling was a hit with my 7 month old and my butternut squash hating husband ate 3 of them! Delicious and an easy weeknight dinner!

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