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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4.96 from 91 votes
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Vegetarian Butternut Squash and Black Bean Enchiladas

3
3
3
SP
185 Cals 13 Protein 29 Carbs 6 Fats
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Yield: 8 enchiladas
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

  • 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)

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

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334 comments

  1. Made this.  Really good.  I was surprised my husband thought so also because he is a “meat” man.  I doubled
    The spices and used frozen butternut squash which didn’t hold up as fresh but it was all scooped into a
    Tortilla so it didnt matter. I also used Monterrey Jack
    Cheese.  Yum yum.  

  2. This was shockingly good. I had a butternut squash to get rid of and saw this recipe. I’m like–gross. But then I saw the high reviews. While skeptical, I decided that many people couldn’t be wrong, but was probably a bunch of vegetarians that are used to icky food. I’m glad I gave it a go. My partner was like…uhhhhh how about we get something in tonight? he wouldn’t say it, but I could tell he was terrified–because he *knew* he would have to eat it if I made it…he kept making excuses about getting food elsewhere, or offering to get me take out at my favorite Indian joint. Nope. I was doing this, like it or not. This was gestalt good–it defied the sum of its parts. It amalgamated into an almost meaty texture that is so good and it doesn’t really taste like butternut squash or black beans. I did use pickled Jalapenos and 4 oz of garden cream cheese for a little smoothness–tasted it before the cream cheese didn’t change it much but made it creamer (obviously). I used corn tortillas, I used my own enchilada sauce (green/tomatillo), I cooked for 30 baked at a higher temp for 25 minutes until the cheese was golden. Loved it. He loved it. Damn good–will do again. I’m glad I took the chance. I’m curious if anyone has made this using ground turkey? If so I’d like to know how that goes. But this veggie one, you certainly don’t miss the meat. More curious than anything.

    • I haven’t used it with ground turkey but I sometimes add shredded chicken to it. I cook the chicken with a little broth and salsa in my instapot ahead of time. This is my go to enchilada recipe! 

  3. Very very very flavorful! Thanks again for your wonderful recipes!

  4. This is definitely one of my go-to vegetarian recipes – we are trying to get more veggies in our lives. Thanks for posting.

  5. Can I use the instant pot to cook the filling instead the stove for 30min? It will help reduce the time a lot.
    If so, how many minutes? Thanks 

  6. This was delicious. I made it exactly as written. I also made the enchilada sauce which my husband raved over. I had leftover filling and used it the next day in an inlet with a little melted cheese on it. Will definitely be making this again.

  7. Very good!! And easy to make. Excellent recipe. 

  8. Oh my, I’m not one to comment on recipes but I feel like I have to.
    Both me & my partner are meat eaters, but now I am trying to make at least 2 vegetarian/vegan meals per week. I can’t count how many times we’ve had THOSE enchiladas since the beginning of lockdown. Just amazing. So simple, yet delicious and you really don’t miss meat and it’s super filling. Thanks for all your work!! X

  9. Made as directed, and it was very flavorful!  Will definitely put into the dinner rotation.  Love that it’s a healthy meatless meal. 

  10. Very good! My husband felt they were Restaurant-quality and he’s a big meat eater. Thank you!

  11. I love this recipe! I do highly recommend wearing gloves while making it, though, apparently, butternut squash can cause a really painful rash on your skin even when causing no ill effects after eating it! I learned this the hard way…

  12. These were phenomenal, will definitely be in regular rotation at our house!

  13. This recipe is amazing! I have butternut squash from the garden still,  so I made this for supper last night, and truly my partner turned his nose up a bit when he saw it cooking on the stove with no meat, well he raved about it after the first bite! I added extra cilantro and used my homemade pickled jalapeños instead of a fresh as I didn’t have,  and I’m sure more cheese on top and broiled the top for 5 minutes to finish it and it was SO GOOD! 

  14. So delicious and easy! Added chopped mushrooms, some random salsa and subbed greek yogurt for the sour cream and it was a great topping. These had a great flavor! Will absolutely make again.  

  15. Do you drain the rotel also, or add it with the juice? Can’t wait to make this tonight!

  16. Has anyone tried this without black beans? I am making it for someone who doesn’t like beans and am trying to think of something else I can throw into it. Any suggestions?

  17. Can you freeze this already assembled?

  18. For meal prep, make head, would you just assemble all, refrigerate and then bake when ready?  Wondering about them getting soggy.  
    Thanks!
    Want to bring to a new family!

  19. I made these and they were amazing. I am so glad I had some homemade enchilada sauce in the freezer. This will become a regular for this winter since i have so much butternut squash in the garden!

  20. Is this basically the same recipe as the Black Bean and Enchilada Bake in the new Meal Prep cook book?  
    If so why is that recipe 11 points? 

  21. These were so good!! I could eat them everyday of the year! and I am not a fan of squash!

  22. Cheese enchiladas are my go-to recipe, so I really love this lightened-up version using butternut squash in place of a plethora of cheese. You gotta use corn tortillas, though (por supuesto). Flour tortillas are not great for enchiladas; they’re just too gummy. The only difference in cooking with corn tortillas is the need to quickly cook them so that they are pliable enough to roll into enchiladas. I just toss them directly on my stove (no pan if you have a gas stove) for about 10 seconds per side.

  23. Delicious & filling! We will be adding this to our biweekly rotations now. Highly recommend!

  24. Delicious will be on bi weekly rotation!!

  25. I’m a Skinnytaste junky lol. First time making this and the flavor is so good! We’re a bunch of carnivores eating healthy, and never thought my son and husband would like these, but they really did. Lovely surprise to open minds and new faves, thank you!

  26. I can’t do spicy food (and have a low threshold for what’s “spicy”!) so I tweaked this with modifications recommended by a past commenter. In the sauce I left out the chipotle peppers, used an extra 1/2 tsp cumin and 1/2  tsp smoked paprika, and swapped mild chili powder instead of hot. In the filling I used the mild version of the Rotel tomatoes and mild chili powder. It ended up with a little heat but not too much (by my standards!) With some sour cream…delicious! I shared the recipe with several friends with two thumbs up. 

  27. Could I bake the squash first to make it easier to peel and cut?

  28. I’m going to make this tonight, but I’m concerned because you show this as being 3 green points. I just used the calculator in my WW app and it’s showing 5 green points for me.

  29. Several people have asked about pre-making or freezing the filling. That’s what I did tonight. When I first made it, I had more “stuffing” than tortillas so the I put rest of the stuffing in a bowl in the freezer. I thawed it in the fridge and wrapped the enchiladas fresh tonight. I baked it covered with foil at 350 for about thirty minutes and turned the oven off and left it in for another 15 minutes. The extra 15 minutes wasn’t necessary, my husband just hadn’t gotten home yet. I temped it and it was at 205 degrees. I’m a food safety nerd. Leftovers have to be reheated to at least 165 degrees 🙂 I’ve made these enchiladas a half dozen times. They’re by far one of my favorite dishes ever. 

  30. Really good! I followed the recipe except used corn tortillas, taco seasoning, and canned enchilada sauce (will make it from scratch next time), and this was delicious. Super easy to make and satisfying. 

  31. Can you make the filling one day ahead?

    • Yes! I doubled the recipe but still only baked one batch at a time so they would be fresh. I do recommend reheating the filling before assembling, though.

  32. This is our go-to vegetarian enchilada recipe! We’ve made it more times that I can count, but only just now realized to leave a review. Enjoy!

  33. This dish is amazing! I used corn tortillas and added some fresh corn to the recipe. Too good! Definitely will be making this again and again and again! 

  34. Ok this was amazing! I have been trying to eat more vegetarian meals, and this was fantastic. Even my husband who is always searching for the meat in a dish said it was really good. I’ve made a few recipes from your website and none have disappointed! Thank you.

  35. With all the craziness of the world it’s hard to get supplies. It’s a long process waiting in lines if your forced to the store or I’m sitting at a two week window for pick and lack ordering. So I’m sticking up a bit each order in things. I’m wondering if anyone has done this with frozen butternut? It is a bit easier to find and I can store it easier in all honesty. Ideas?  Thank you for any feedback. Stay safe everyone. ❤️

    • Frozen would work fine! Hope you enjoy it!

      • Thank you so much! I’m sure we will, you have been my go to girl for years! ❤️

      • Thanks!!

      • So I thought I picked up frozen butternut squash (for a soup recipe that I never got around to making). So I thought I’d make the enchiladas. Today took out of freezer to make enchiladas.  big surprise, they were not the squash but sweet potato cubes frozen instead. Hopefully they’ll be just as good and yes I’m using them!

    • Yes. I just leave out the water in the recipe. So good.

  36. Just tried this!  It was absolutely delicious!  I used corn tortilla to make it gluten free. It was more of a bake but so so good!  Thank you!!

  37. My 11-year-old son saw me putting the squash in and was sure he would hate these. “Why can’t you make regular enchiladas?” But he tried them and loved them. A hit with the whole family!

  38. What brand pans are you using in the video?

  39. I made this for dinner tonight!  So amazing!

  40. I’m a novice cook looking to try out yummy, WW-friendly recipes, and this was INCREDIBLE! Added 1/8 of an avocado on top of each enchilada. Pretty filling, and certainly delish!

  41. These are so incredibly delicious! I used gluten free tortillas so my whole family could enjoy them. I can’t wait to make them again.

    • These were great! Did a lot of modifications, including making stacking enchiladas with corn tortillas. Thanks for the great idea for using my squash and black beans!

  42. I have been a longtime follower of yours and I absolutely love this recipe. This was my first time making it and it is so good! I cook for one so I have to find recipes that I can either halve (or more) or separate and freeze. This one I can do both! 

  43. WW counts this recipe as 6 blue points after putting all the information in the meal planner. How do you come up with 3? This is a huge difference..

  44. My family loved this-even my 16 year old son! Will definitely make again. Added a little cheese inside the tortillas, too. Used reduced fat Mexican blend. 

  45. I want to start by saying I have been meal planning with skinnytaste recipes for years, and unfortunately this one did not hit the spot. I made this for dinner tonight with the homemade enchilada sauce (which I love) and while the dish was flavorful the texture was off. I cut the cook time down on the squash mixture to about 10 min because my squash were completely cooked very quickly, and still the filling for the enchiladas was very mushy. I wouldn’t make this dish again unless I could come up with a way to change the texture.

  46. We’re not vegetarians but trying to eat healthier.  
    These enchiladas were great!   I will be cooking this dish again.

  47. Fabulous taste…so good, but the process took a bit longer than anticipated or stated on the recipe.

  48. I made these tonight with the homemade sauce. The last time I had enchiladas I didn’t like them – they were made with canned white sauce and all I could taste was fake liquid cheese. I’m so glad I tried these with the homemade sauce because OMG these are AMAZING. Now off to find more enchilada recipes for the remainder of the homemade sauce…

  49. These were well worth the effort. Delicious filling and the tortilla had just enough wetness with the perfect amount of enchilada sauce. You won’t miss the neat with this recipe.

  50. I just made these for our 28th wedding anniversary. These were so yummy! My husband loved them. Way better than spending money at some over priced restaurant. I added some fresh squeezed lime juice at the end of cooking the filling to help brighten the flavors. I also made my own enchilada sauce using the recipe. Definitely will make these on a regular basis. Thank you Skinny Taste for such a great recipe. <3

  51. These are awesome!! Wow, I can’t believe how much I like them. Huge hit with the hubby too. Filling, delicious, and healthy!  Now I want to make more and experiment with more veggies. 

  52. I made these for lunch and they are so amazing! And also very filling!

  53. While this is delicious, when I enter the food into the WW program, it comes up as 5 blue points using the Nutrition Information provided.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  54. I think this is my new favorite. It is soooo good. I didn’t expect to like it so much. I actually had it for about 5 meals in a row. The flavors are excellent and its filling, I paired it with roasted veggies and I think I am going to make it again this week!

  55. I loved these! My boyfriend loved these. His family even loved them! We are all huge meat eaters and are trying to cut back and I love this recipe. Would make again. I made it with vegan almond Pepper jack cheese that didn’t quite melt all the way so I may omit the cheese all together for a totally vegan weeknight dinner. So easy and I paired it with a pot of Spanish rice. Easier than cooking meat. I also cooked the butternut squash on med/high for a bit with the lid on and that cut cooking time way down. I think the most expensive part about this meal was the organic enchilada sauce I got at sprouts (3.99) other than that such a cheap weeknight fix

  56. Surprise hit! Enjoyed by all!

  57. This recipe was outstanding. Such great fresh flavors! I also made your homemade enchilada sauce and the cilantro lime rice, which were both great. I’ve used chipotle peppers in adobo sauce in past recipes, but most came out too hot (and I like hot), but the amount in the enchilada sauce was perfect. I made the rice in the instant pot (high pressure for 3 mins, natural release for 18), mixing in the lime, cilantro and oil at the end. Excited to make enchiladas again soon with all that tasty leftover sauce!

  58. Sooooo good!!!

  59. Delicious and filling!

  60. Can I assemble these the night before and bake the next day?

  61. These were delicious, the hubby actually said that they taste as good as meat ones.  Even my 7 year old ate them.

  62. Have you ever frozen the filling and reheat at a later time?? I’m wondering how it would be after frozen.

    • I was also wondering if I could make the filling ahead of time.
      Or maybe even the entire enchilada…I know I’ve seen enchilada freezer meals in those ‘prep a thousand meals in a day’ things. I just don’t know how to adjust cook time. 

    • This is what I did. It’s in the oven now. I’ll let you know how it turns out 🙂 I froze just the filling and stuffed the tortillas fresh today 

  63. can you use frozen butternut squash?

  64. Soooo good! I see myself making this dish quite often in the future!

  65. This was a perfect meatless Monday dinner!  My husband and I had no idea we would love it as much as we did. Tons of leftovers and added to freezer too! Thank you!!!

  66. Absolutely awesome! Definitely adding this to my meatless Monday meals on a regular basis. I was able to recently apply and get $100 per month knocked off my insurance because I am in optimal health after submitting blood labs. At 61, that’s pretty good. I have been doing Skinnytaste recipes almost exclusively since the beginning of 2019. All of my numbers are optimal. I never had an issue with high cholesterol or triglycerides but my triglycerides dropped from 122 to 69 and my cholesterol dropped from 181 to 147 with my good cholesterol being 67 of those! All other readings optimal! Thanks so much Gina!

  67. Can the Filling for BNsquash and black beans be cooked in Instant pot??

  68. Delicious!!  I recently decided to stop eating meat and with recipes like this I certainly don’t miss it.  Thank you!!  

  69. My family loved it! Four teens and my meat and potato Irish husband! This one’s a keeper xo

  70. This was soooo YUMMY! I was a little nervous that my kids wouldn’t like it. I was so shocked that they absolutely loved it. My 11 year old and 9 year old said that it was their favorite dinner so far! My hubby gave it a 9.5 out of 10. He said that a little meat would have elevated it to a perfect 10, but I thought it was wonderful without. 
    I did use regular tortillas and regular cheese, because I had plenty of both on hand and didn’t want to spend extra money. Of course, this raised the points from 3 to 6 per enchilada, but it was worth it. Next time, I will try it with the low carb tortillas and low fat cheese. I’m sure it’s just as tasty.
    Served with the copycat Chipotles Cilantro Lime Rice on the side, which also got rave reviews from my hubby who is a big chipotle fan. 

  71. Made this recipe last night for dinner and the whole family loved it. No one asked, “where’s the meat”.  Thank you

  72. REPLY
    Made this tonight. Great tasty dish!  Will definitely make again. 

  73. Would love to be able to search comments to see if this has already been asked.

    La Tortilla makes low carb whole wheat original, fajita and large sized tortillas. By medium size, did you use the fajita or the original size tortillas?

  74. Delish and so easy!! Thank you!!!!

  75. This is a delicious take on vegetarian enchiladas! I substituted corn tortillas for the whole wheat, which was delicious. Thanks for this great addition to my repertoire!

  76. Awesome recipe! Thank you so much! My husband and I both loved these. Your enchilada sauce is outstanding! I added mushrooms and spinach to the enchiladas, which we loved, but otherwise followed the recipe.

    Also, for those who don’t like cutting squash, Costco (in my are anyway) sells large boxes of pre-diced organic butternut squash for about $5. That’s what I used, and it worked great.

  77. This is one of my most favorite meals. Absolutely delicious & my husband didBy miss the meat! Already looking forward to the leftovers. 

  78. I’m going to try these next week & can’t wait to taste them! Just curious if they freeze well? I was thinking of making an extra pan to stick in the freezer for when we need an easy meal. Has anyone tried this?

    Thanks!

    • I haven’t but I’m curious if you tried it? I’m cooking for 1, so freezer-friendly meals are a necessity for me! This looks delicious and I want to try it!

  79. I’m making this tonight. Can anyone give freezing tips? I’d love to make a double batch. Should I freeze after baking? How long and at what temperature to reheat? Thanks! 

    • I haven’t tried to freeze them, but I would probably address it the same way that Gina recommends in the Lasagna Roll ups recipe. 
      Skip step 2 where you add enchilada sauce to the pan, but otherwise follow the steps through step 5 (where enchiladas are assembled)
      Once the enchiladas are assembled, place on a baking or pan and freeze for 30 min or so, or until they are firm. Place semi frozen enchiladas into a ziplock bag and store for future use (up to 3 months).
      When ready to use, prepare large baking dish with 1/4 cup of enchilada sauce (step 2) and add frozen enchiladas to the pan. 
      Resume with step 6, topping enchiladas with sauce and cheese and put in the oven. Cook time calls for 10 min, I would guess you would want at least 30 min if the enchiladas are frozen. If it were me, I would set the timer for 20 min and check to be safe. Continue to check every 5-10 min until cheese is melted and enchiladas are warmed through.

  80. If freezing to eat later in the week, what oven temp should be used and how long? Will the tortillas be soggy?

  81. Do you have a recommendation for GF tortillas that are low in point and work for enchiladas?

  82. This are so easy to make and my husband was surprised by how much he truly enjoyed them. Delicious!

  83. I’ve made this and it’s awesome!

  84. This is my favorite meal. I am even willing to deal with my bean-hater kids’ comments to enjoy it! 🙂

  85. These are one of my favourites!!! I make them every couple weeks. I use the filling as a side all the time.

  86. Butternut squash is a pain to work with, but I do love it. So the prep took me a little longer than anticipated because I struggle with squash. I used corn tortillas to make these gluten free and they weren’t wrapping well so I layered mine lasagna style instead. This took me a while to make but turned out so yummy. ALWAYS make her homemade enchilada sauce. It is a game changer.

    • I get the prechopped butternut squash. It’s a little more expensive but saves lots of time! You just have to cut it into smaller pieces for this recipe.

    • I substitute sweet potato for the squash and also do the lasagna style to save time.

    • Try microwaving the whole squash for 1-2 minutes before starting. It’s enough to soften the outside to make cutting and peeling a little easier.

  87. I’ve been meaning to write a review of these enchiladas. I’ve been making them probably once a month for the past few years now and they are absolutely delicious, recipe comes out consistent everytime. Thanks for posting this one, it’s a keeper! Great vegetarian dish for those trying to eat less meat or include a “Meatless Monday” in their weekly meal plan. 

  88. Utterly Fantastic!  Gluten Free too.  Pretty easy to make and the homemade enchilada sauce is quick and so delicious.  I am gravitating toward Meatless Meals and this will be at the top of my list.  Thank You!

  89. Do you just cube the squash from a whole one, or are you supposed to peel it or anything first?

  90. This was amazing! Can’t wait to make it again (and again and again and ag….)

  91. This has become a staple recipe in my household…. soooooo good. Not to mention the amazing smell it’s  while cooking. So glad I found this gem of a recipe!

  92. Are you kidding! These are the bomb. I made these and the chicken enchiladas on the same night. These were every bit as good if not BETTER than the chicken. Thank you for another great enchilada recipe. For those considering making these – DO and make sure you use Gina’s sauce recipe.

  93. I have made this or variations of it soooo many times! it is SO GOOD! thanks for the recipe 🙂

  94. DELISH! Easy to make! Even my meat eating friends and family really loved it! Very flavorful!!

  95. I’ve made this recipe twice in the last two weeks… once with the butternut (I used frozen cubed), and once with sweet potato because it’s what I had available. Both were incredible! Seriously, this is a home run, one of those recipes that you start looking forward to making again as soon as the last bite is gone. I’m only cooking for two, so there are glorious leftovers that make awesome lunches the next day. FYI, I also used gluten free brown rice tortillas, which have a super light texture. Give this one a try, you won’t be disappointed!

    • I was looking at the recipe and wondering if I could sub sweet potatoes for the butternut squash.  Did you need to alter the cooking time, or make any other alterations?  Thanks!

  96. It’s a blizzard today in Iowa so to keep from going stir crazy, I planned ahead and got all the ingredients for this. Took a little prep and cook time, but well worth it! For some reason, I had enough filling for a dozen enchiladas. Maybe my low-carb tortillas were smaller? Perfect belly warmer on such a cold day! And leftovers for after my husband gets back inside from helping the neighbors get their van unstuck from the middle of the street….

  97. Made these for lunch this week and used sweet potatoes instead of butternut squash. They’re so good!! My package of low carb tortillas came with 10 so I froze half and will have that half for lunch again next week.

  98. This looks so good. Going to try and make these for lunch next week using sweet potatoes instead of butternut squash. 

  99. Made this today. Great tasty dish!  Will definitely make again. 

  100. Amazing, and with made from scratch enchilada sauce this filling is also great over rice!

  101. I’m one of those people with the cilantro tastes like soap thing.
    In recipes where it’s a garnish I just leave it off but I’m never sure what to do (or substitute) if it’s part of the cooking. Any suggestions? I like spicy and I know leaving it out would probably take away some essential kick.

  102. Great!!!!!!! 

  103. This is now my go-to recipe for veggie enchiladas.  I have made this so many times because my family requests it.  It’s easy to make these vegan simply by making a cheese sauce.  The kids were hesitant due to the lack of meat, but fell in love after one bite.  You’ve made me the enchilada queen in my family.  I have also made your chicken enchiladas which are just as delicious.  

    • Valerie, sorry to tell you but cheese is not vegan so if you want to have vegan enchiladas you can’t add cheese. That is an animal product. You would have to add a cheese substitute.

      • You can EASILY make a vegan cheese sauce with soaked cashews and nutritional yeast. There are also plenty of vegan cheese options. I’m quite sure this is what she was referring to.

  104. Delicious. Made it one night when my brother-in-law who is a chef was over for dinner. He loved it! Squash is a pain to peel, though! Next time I make it, I will look for prepared cubes. Also, if you are sensitive to spices, be careful what kind of cheese you use! Some of them are super hot!

  105. This needs way more flavor, very bland.
    I think a tweek of more spices and some salt for sure and its a great alternative.

  106. I also made it with frozen squash.  Did not reduce water. Added some frozen corn as I enjoy it.
     Turned out delicious!

  107. Very delicious! A staple in our home.

    I have made a few adjustments due to my boyfriend not being able to eat spicy foods. I omitted the jalapeno from the recipe and I add a can of tomatoes with Italian spices instead of green chilies.

    Thank you for the amazing recipe!

  108. These sound really good! But I think I am actually going to make a batch of just the filling and use it for breakfasts this week! Sounds like it would be really good with a fried egg on top! I will have to add up just the filling ingredients to get correct calorie count, but I’m pretty excited about it. 

  109. M family loves these. We make them exactly ad written and can’t get enough of them.

  110. This recipe was so good! I made it with the enchilada sauce recipe linked to this recipe, and loved it. I will be making this again, soon.

  111. With Freestyle, it’s 3 points…is the tortilla the only thing that gives this recipe points?

  112. what’s the water for? i don’t see it used in the recipe?

  113. Yummmmmm. Absolutely delicious, healthy take on a Mexican favorite.

  114. Wow, delicious and quick. Highly recommend

  115. These are delicious and I dont feel guilty after eating them. I add some cooked chicken to my hussband’s. He loves them too! My grocery store sells peeled, cut up squash which makes it even easier. Leftovers taste even better the next day. 

  116. I was wondering if it would be possible to use the Instant Pot to cook the squash, beans and throw in some frozen chicken breast? How long would it cook for if I was to use the IP?
    Thanks for a great recipe?

  117. So my carnivorous kids are still judge-y with squash enchiladas (“Why can’t we just have the normal chicken ones??”) Their problem is that this is my all-time FAVORITE meal now, and has become a staple in our house.  Despite the judging, last night my son admitted that these were “not that bad”, and that’s a 5-star rating when it comes to a veggie-hating boy lol!!  Always great recipes, Gina! I think at least 4 days a week, our menu comes from this site! 

  118. Hi gina! Is this 4 sp on freestyle? Thanks!!

  119. I’ve made this a couple of times and it seems to get better each time. The flavors are just amazing. Made it again last night and we were licking our plates. Definitely in my top 5 all time favorite Skinnytaste recipes!

  120. Pingback: Fall For These Ten Seasonal Superfoods

  121. I’m not usually inclined to leave comments but WOW. This is amazing. SOOOO flavorful, healthy, filling and easy to make. Hardest part is cutting the squash.

    So tasty. Thank you!!!

  122. I use sweet potatoes/yams and is very delicious.

  123. I made this today for a meal during the week. Hubby and two teenage sons arrived late at night from helping our brother in law build a bunkie. Half of the enchiladas were eaten right away as a before bed snack (came out of the oven not even an hour prior). They really liked it. However, one mentionned that he would like some meat with it next time. Therefore, I might add chicken to the mixture or offer meat on the side (which I didn’t have on hand as it was supposed to be for the week). Thank you.

  124. Second time making it. Amazing! And first time eating butternut squash!!

  125. This sounds amazing!!! Can I use corn tortillas? My husband is eating gluten free. Thanks!!!

  126. Hi Gina!  We are gluten-free…do you think this would be ok with corn tortillas instead of flour tortillas?

  127. It was my first Mexican dish I made. Wow! Awesome! Thank You very much!

  128. Made this tonight for my family visiting over the holidays, big hit!! I doubled the recipe and served it alongside a rotisserie chx, for the meat eaters and no complaints. 😉 I didn’t even use the jalapeño and had a couple people ask what gave it it’s ‘kick’.  Otherwise, I followed the recipe exactly. Delicious! Def making it again.

  129. Me and my husband made this recipe and had it for dinner. It was so easy to prepare and tasted better than any enchilada we had ever had. Thanks so much.

  130. I made these last night following your recipe with one exception. I added a can of corn, drained. It made 10 enchiladas and served 5 people. EVERYONE loved them and asked for the recipe. Will make these again and again. Delish! Thank you!

  131. Could I microwave the butternut squash to save time from cooking it on the stove? 

  132. I have sweet potatoes from my CSA. Could I use those instead of the butternut squash?

  133. This was absolutely delicious. My husband, who is a meat lover, even commented about how fantastic this tasted. My kids, teens and ‘tweens alike ,loved it too! They are so happy that I found Skinnytaste!
    Thanks, Gina!

  134. Look lovely ❤️

  135. For young kids does anyone find it too spicy?

    • Yes!  I made this tonight (with some modifications due to lack of time and a fortune mistake by my husband who added cinnamon instead of cumin) and my daughter, who likes spicy food, had a hard time eating it.  Mind you I only used 1/4 ts of chili powder and didn’t use all the enchilada sauce – I made a deconstructed enchilada, without the tortillas and added meat; both modifications made for my husband.  We both loved the outcome and will make again as written, however,  I’ll make some separate for my daughter without the chili and enchilada salsa or substitute the latter with the green sauce. 

  136. I’m wonder if you could you use green enchilada sauce instead of the red sauce without too much of a difference?  I usually only make green enchiladas instead of red. I don’t want to mess up the intended flavor. 

  137. Just made these for dinner and all I have to say is WOW. Absolutely delicious, filling, and best of all – only 185 calories! This is our new favorite Skinnytaste recipe! 

  138. Pingback: Protein-Packed Dinner Recipes...featuring pulses! - Fit Foodie Finds

  139. Hi Gina,

    How would I go about making these ahead of time and freezing? Just make them up until baking them in oven and freeze at that point? And then how would you recommend reheating them once it’s time to eat them? Thanks!

    • I usually cook and then freeze and I would reheat in the oven.

      • What temp do you reheat that at? I am making this dish and dropping it off for a friend whose son is really sick. Any other recommendations for making it as delicious as making it at home? I worried the enchiladas will get too soggy? 

  140. This was delish! Since this was the first time my kids were eating butternut squash I diced it about the same size as.the beans. It cooked very.quickly since it was so small. I used trader Joe’s bottled enchilada sauce. Everybody loved it. I served it with trader Joe’s frozen jasmine rice and fried chicken sausage on the side for my meat lovers.

  141. Okay, I like enchiladas but my husband hates the onions. What would be the subsitute in this? Onion powder?

  142. Hi Gina,

    What size tortillas did you use? burrito size, fajita size?

  143. Pingback: Kitchen Confessions: I’m Taking Back Crappy Hour

  144. Wow, this was delicious!! Thanks for another great recipe!

  145. How did you get 3 points? I got 6 points. 

  146. I used a bag of frozen, organic butternut squash and it worked great. I just omitted the water in the recipe and put it on high for few minutes to evaporate the liquid. So quick and easy!!

  147. Pingback: Butternut Squash Black Bean Salad - Get Recipe Gallery

  148. Made these last night, and even with my unintended mistakes, they were great. I accidentally put the enchilada sauce into the pot with the beans and squash, instead of the Rotel. When I realized my mistake, I threw the Rotel in the pot too. So my filling was pretty loose and liquid-y, but no matter. I didn't have any more enchilada sauce for a topping, so I used salsa. Overall, it was still delicious, and I may make it this way the next time also!

  149. This is my go-to enchilada recipe- the flavors are so awesome! I use corn tortillas and jalapeno-jack cheese to top. These are great to put in the freezer for easy weeknight meals.

  150. Gina,

    This is a late post but I want you to know I made this for our annual Taco Christmas Eve Dinner due to my Step Dad being a Vegetarian. He loved loved loved loved this!!! Has asked me to make it for him twice since I've seen him!

  151. This is one of my favorite recipes. I saw you have it pinned as being freezer friendly. How would I do that

  152. Had these for dinner last night and have been dreaming about the leftovers all day today! I left the seeds in the jalapeno and loved how spicy they were. My carnivorous husband did not miss the meat!

  153. I purchase frozen butternut squash and add that instead. It saves a ton of time! I can have everything ready and in the oven in 15 minutes.

  154. I made these tonight and they were delicious! They were spicy, so I'll cut the spices in half next time. My husband and I have started eating healthy, and your recipes make us look forward to cooking and eating!

  155. Thanks for adding the new Weight Watchers Smart Points conversion to all your recipes. BUT, I can't figure out how you got 3 Smart Points per serving (1/8 of recipe) for this DELICIOUS dish. I would love to believe it but I get 5 or 6 SP. Am I missing something? Did you include the tortilla?

  156. When i put the nutritional info into the weight watchers calculator I get 5sp per serving. am I missing something?

  157. Yum! Made this as listed, except used sweet potatoes because I didn't have squash. I like my enchiladas more crisp, so I baked uncovered. My 2 year old inhaled the filling as they were baking! Going to try freezing the second half to bake later!

  158. I don't think it's 'pinning' properly to Pinterest. It pins, but when I go in and click on it, it just shows the picture, it doesn't take it to your site for the recipe. Please help! LOVE this recipe – the textures, you wouldn't know it was meatless!

  159. LOVE THIS! Thanks so much! I was nervous to try it (because of the butternut squash and my husband wanting meat in every meal), but I tried it and he very quickly said, "This has a great flavor!". I'm making it again tonight!

  160. These are my new favorite thing to eat! I had them for lunch as leftovers for 2 days after having made them for dinner! I couldn't wait to eat them. I will definitely add this recipe to the rotation.

  161. I knew these would be good, but I didn't realize just HOW GOOD. Amazing!!

  162. Absolutely delicious! A perfectly unusual combination! These will be a frequent meal in the rotation!

  163. Made these for the first time tonight. They were amazing! Who would ever have thought that this combination would work so well. Definite keeper! Very tasty!

  164. Still continues to be MY FAVORITE enchilada recipe!!!! SOOOOO GOOOOD!

  165. Made these with delicata squash last night (since that is what came in my CSA box). These were SO DELICIOUS. In my recipe rotation for the rest of the winter since I know my deliveries are going to have tons of winter squash on hand. Thank you!

  166. I just made these for the first time, and they are INCREDIBLE! I love Mexican food, and this is such a fantastic way to get the same flavors in a healthier format. I wasn't able to find low carb whole wheat tortillas at my grocery store, so I'm wondering how I should change the nutrition facts for a low carb flour tortilla? Thanks!

  167. Finally made this "famous" recipe. The sum of the parts was greater than …well you know what i mean LOL. It was just spicy enough with the jalapeno and the sour cream cooled it down. I don't usually use flour tortillas for enchiladas but they worked well. My DH surprised me by eating seconds. It was wonderful!

  168. I'm considering making this, but thinking of using portabella mushrooms for a meatier taste. Thoughts on this?

  169. I made these tonight but in the crockpot because I was adding chicken ! So basically took everything including the whole chicken breasts and mixed it together in a bowl , put it in a crockpot and set it for 6 hours on low. Once chicken was done I shredded it , mixed it together and then filled the whole wheat tortillas and finished in the oven. AMAZING.

  170. Can these be frozen? Trying to stock my freezer full of healthy food before baby #3 comes!

  171. Made these for dinner tonight~ OMG! Delicious!!! They will become a staple in this household~ YUM! Thanks so much for sharing this recipe! 🙂

  172. These were amazing! I ate the leftovers for breakfast! 1 enchilada with a scrambled egg. So so good. Made me rethink breakfast 🙂 Thanks for this recipe!

  173. You may have to look in the "Hispanic" aisle if you have one. Also, "Rotel" is a brand. If you buy diced tomatoes with green chili's, is the same thing.

  174. Where do you find Rotel tomatoes? I couldn't find them in my grocery store.

  175. Do you think we could make the filling in the crockpot?

  176. these were outstanding! I added some shredded rotisserie chicken and loved every bite.

  177. Made this last night, so good! We make a lot of new recipes every week but this one stood out this is definitely one of my new faves. Thank you for sharing!

  178. Delicious- I substituted Thanksgiving leftovers of roasted pumpkin instead of butternut squash and added chopped turkey…

  179. Just made these! Not too hard except for the squash – next time I might buy precut and save myself the time – and turned out wonderful!! I added a ton of heat by leaving the jalapeño membranes in and added extra chipotle in adobo!

  180. I made these for dinner last Monday night…amazing. I was just now wondering if making them again was just too soon, they were that good!

  181. Hey Gina, I always trust your recipes they always come out great! BUT! You don't have an issue with the tortillas getting doughy? Sometimes if I use flour tortillas that happens.

  182. These were really good, and they're great for leftovers. Nice fall inspired dish. Meat eating husband wasn't crazy about them, but oh well. I thought they were plenty filling, and if not, you can afford to eat 2, they're so healthy.

  183. If I had seen this recipe any where else I probably wouldn't have tried it. It seemed so weird to put butternut squash in an enchilada. Thankfully I know you are amazingly talented at combining flavors so I gave it a shot. Wow was it ever good!!!! My husband and son raved, I thought it was amazing, and even my cat licked the plates looking for every scrap (not that there were many). Thank you for expanding our flavor horizons!!!

  184. Oh my gosh i made this for dinner last night and it was AMAZING!! i made it exactly as the recipe called, and it was so good! it was spicy, but just the right amount of spicy! we topped ours with avocado and greek yogurt and I can not wait for leftovers for dinner tonight!

  185. I made these tonight and they were a hit! 1 year old baby and dad approved. My husband said he couldn't tell there wasn't any chicken in them, which was a big deal since he's a carnivore! Subed canned tomatoes and Chile with fresh, skinned and cored tomatoes and a diced green pepper. It was great!

  186. 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!

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

  188. 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!

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

  190. 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!

  191. 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!

  192. So good, Gina!!

  193. 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

  194. 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. 🙂

  195. 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.

  196. 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

  197. 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.

  198. 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!

  199. 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!

  200. 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!

  201. 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.

  202. 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!

  203. I love this recipe, even if I have to leave out the jalapeños (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!

  204. 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.

  205. 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?

  206. The squash should be cooked first, right?

  207. 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?

  208. 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!

  209. 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!

  210. 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.

  211. 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!

  212. 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?

  213. 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 🙂

  214. 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

  215. 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.

  216. 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.

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

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

  218. 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.

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

  220. 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!

  221. 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.

  222. 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!

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

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

  225. 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!

  226. 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?

  227. 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!

  228. 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!

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

  230. 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.

  231. 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.

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

  233. 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!

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

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

  236. 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!

  237. 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!

  238. Made this for dinner tonight…delicious!! Thank you!!

  239. 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!

  240. 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 🙂

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

  242. Do you think canned pumpkin would work for this? I am trying to figure out how to make it easier…no cutting squash. 🙂

    • 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?

    • Most food stores sell the butternut squash all peeled and cut into cubes, especially in the winter and around the holidays.

    • I have used frozen squash (thawed) and it works just fine. Definitely omit the water and drain the Rotel. Delicious!

  243. 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

    • 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!

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

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

  246. 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!