Butternut Squash Black Bean Enchiladas

Raven Higheagle


Butternut Squash Black Bean Enchiladas...delicious vegetarian dinner idea full of flavor, even the meat eaters will love it!

☆☆☆☆☆ 0 votes
Serves 8
25 Min
1 Hr


4 c
butternut squash, peeled and diced
2 Tbsp
olive oil
1/2 tsp
kosher salt
1/4 tsp
black pepper
3 clove
garlic, pressed
1/2 medium
onion, diced
1 (15) oz
can black beans, rinsed and drained
2 c
green enchilada sauce, divided
1 tsp
1 c
jack cheese, shredded
flour tortillas


1Preheat oven to 450 degrees.
2In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through.
3Put roasted veggies to a large bowl and combine with black beans and cumin.
4In a 13x9 baking dish, pour 1/4 cup enchilada sauce in bottom of pan to keep tortillas from sticking.
5Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese.
6Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese.
7Serve and enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy