Butternut Squash Black Bean Enchiladas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8 (enchiladas)
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Calories
159 kcal
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Course
Main Course
Butternut Squash Black Bean Enchiladas
Description
The Butternut Squash Black Bean Enchiladas feature roasted butternut squash cubes that provide a soft, slightly sweet component paired with black beans seasoned with cumin for depth. The enchiladas are assembled using white corn tortillas, which hold the filling and absorb the accompanying sauce while retaining structure. The sauce is made by sautéing garlic until translucent, then simmering it with tomato sauce, chipotle pepper in adobo, and water or vegetable broth, creating a smoky, moderately spicy tomato base that is blended until smooth for easy coating and a silky finish.
Baked at a moderate temperature, the assembled tortillas soften and meld the ingredients, while optional toppings like diced red onion, sliced avocado, fresh cilantro, and toasted pumpkin seeds add fresh textures and flavors. This combination creates a balanced dish with layers of soft roasted squash and beans, a subtly smoky sauce, and fresh garnishes to cut richness and add brightness.
Freezing individual enchiladas for up to a month makes this recipe practical for meal prep or batch cooking. The simple roasting and sauce preparation allow for some advance work, and the assembled dish is ideal for warming up for satisfying meals. This recipe's vegetable-forward filling and nuanced sauce offer more than just heat—there is sweetness and savoriness that make it flavorful without overwhelming spice.
Preparation involves roasting the squash to tender it without over-softening, carefully blending the sauce for smooth texture, and adjusting adobo sauce and seasoning to taste. The final bake sets the dish before serving. Leftovers can be stored refrigerated or frozen for convenience.
Ingredients
ENCHILADAS
- 3 cups butternut squash cubed
- 1 Tbsp avocado oil or coconut oil
- 1/4 tsp salt DIVIDED, sea salt
- 1/4 tsp black pepper DIVIDED, sea salt
- 1 (15-ounce) black beans slightly drained, canned
- 1/2 tsp cumin DIVIDED, ground
- 7-9 white corn tortillas yellow
SAUCE
- 1 Tbsp avocado oil or coconut oil
- 3 cloves garlic 3 cloves yield ~1 1/2 Tbsp, minced
- 1 (15-ounce) tomato sauce canned
- 1 chipotle chipotle pepper in adobo sauce plus additional pepper or adobo sauce for more heat
- 1/2 cup water (or sub vegetable broth for more flavor // DIY or store-bought)
- salt to taste, sea salt
- black pepper to taste, sea salt
- 1-2 Tbsp coconut sugar (or sub maple syrup)
TOPPINGS optional
- red onion diced
- avocado ripe, sliced
- cilantro fresh, chopped
- pumpkin seeds toasted
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
- Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
- Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, and cumin and stir.
- Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
- Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
- Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
- Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
- Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
- Bake at 350 degrees F (176 C) for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
- I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.
Notes
- To cube butternut squash safely, cut off both ends, slice where the shape changes, peel carefully with a knife, remove seeds with a spoon, then cut into cubes.
- Nutrition info is approximate and does not include optional toppings.
- Enchiladas can be frozen individually for up to 1 month for easy reheating.
- The recipe draws inspiration from a similar dish featured in the Smitten Kitchen Cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(enchiladas)
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 159 | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4.8g | 10% |
| Fat | 4.3g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 500mg | 21% |
| Fiber | 5.2g | 21% |
| Sugar | 5.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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