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Vegetarian Enchiladas with Butternut Squash and Black Beans

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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

Vegetarian Butternut Squash and Black Bean Enchiladas

4.94 from 116 votes
6
Cals:185
Protein:13
Carbs:29
Fat:6
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!
Course: Dinner
Cuisine: American
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!
Prep: 20 mins
Cook: 1 hr 10 mins
Total: 1 hr 30 mins
Yield: 8 enchiladas
Serving Size: 1 enchilada

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.

Last Step:

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Nutrition

Serving: 1 enchilada, Calories: 185 kcal, Carbohydrates: 29 g, Protein: 13 g, Fat: 6 g, Cholesterol: 7.5 mg, Sodium: 864 mg, Fiber: 13 g, Sugar: 2 g

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373 comments on “Vegetarian Enchiladas with Butternut Squash and Black Beans”

  1. Made this tonight and loved every bite! Followed some reviewers’ hints and added some smoked paprika and chipotle pepper which added a nice kick. Outstanding recipe! Thank you.

  2. I love this recipe and make it often.  Lately instead off rolling the enchiladas I make it using stacked layers.  Really cuts down on the prep time and just as good.  

  3. Wow! These were delicious. I’ve never made enchiladas before and my husband and I are definite meat eaters so I was a little skeptical of this recipe. But it did not disappoint! I made a few changes- accidentally doubled the amount of butternut squash (pre-cut to save time), used a can of petite diced tomatoes (no chilies), left out the cilanto and jalapeno, added .5 tsp more cumin and .5 tsp of smoked paprika. It was still very flavorful and delicious. I also found the squash didn’t need to cook for the full 30 mins and I only had the assembled enchiladas in the oven for 8 mins.

  4. I can’t even begin to guess how many times I’ve made this recipe (with a twist) in the years since you originally posted it. It’s my favorite!! I do the enchilada filling as written, however instead of the water I use a can of enchilada sauce, and then I just scoop the filling over your cilantro lime rice and eat it as a bowl. Sometimes I’ll sprinkle cheese on top but it’s not even needed because of how good this is! I’ve honestly never done the actual enchiladas because the first time I made it I was too lazy to roll all the tortillas, and it was so good I just never looked back!

  5. Made these yesterday and was quite pleased. Good flavor –spicy enough but not overwhelming. Increased the protein by serving one enchilada with a bit of shrimp on the side. First Skinny Taste recipe I’ve tried, so I will definitely try more.

  6. They’re really 5 ww points per enchilada? So a serving is 10 points? Just joined ww and looked up the points, this is a one of our family’s absolute favorite recipes, I’m so bummed!

    1. I’m not on WW, do I don’t know how the points work, but see Jamie’s comment above about doing it over rice. Perhaps skipping the cheese too? Does that help reduce the points at all?

  7. Delicious – perfect meal for meatless Monday – my husband and daughter both loved it as well.

  8. These might be the best enchiladas I’ve ever made — I just love this flavour combination! I made these extra spicy by adding additional jalapeno. Since I am cooking for one, I individually wrap a baked enchilada in tin foil, then heat it up when I am ready to eat. They are just as delicious re-heated, then I top with extra cilantro, green onion, and cilantro salsa (store bought). These would be a huge hit for a family meal!

    I also bought a quick Mexican rice which really rounds out the meal.

    Thank you!

  9. Loved it! I added peppers and we really enjoyed this. The squash was really good and I used a bag of frozen squash. I’d make it again!