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!
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
- Homemade Guacamole
- Cilantro Lime Cauliflower “Rice”
- Cilantro Lime Rice
- Latin Yellow Rice
- Fiesta Lime Rice
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
More Enchilada Recipes You Will Love
- Chicken Enchiladas
- Low Carb Zucchini Chicken Enchilada Roll Ups
- Chicken and White Bean Enchiladas with Salsa Verde
- Rotisserie Chicken Enchilada Skillet
- Chicken Enchilada Soup
Vegetarian Butternut Squash and Black Bean Enchiladas
- 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)
- 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.