Irresistible Butternut Squash Black Bean Enchiladas Recipe

There’s something magical about Butternut Squash Black Bean Enchiladas. Picture warm tortillas wrapped around a creamy, spiced filling that tickles your taste buds and wraps you in a cozy embrace. The vibrant colors blend together in a delightful mosaic, and the aroma wafts through your kitchen like an irresistible invitation.

Every bite is a fiesta for your mouth, with sweet butternut squash meeting hearty black beans, all smothered in zesty enchilada sauce. Whether it’s a Friday night get-together or a lazy Sunday dinner, these enchiladas are sure to elevate the occasion to culinary greatness.

I vividly remember the first time I made these enchiladas; my friends were skeptical at first. But when they took that first bite, their faces transformed from doubt into pure bliss. You could almost hear the angels sing as they savored each mouthful.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squash with smooth skin for the best flavor; roasting enhances its natural sweetness.

• Black Beans: Canned beans are convenient; just rinse them well before using to reduce sodium.

• Tortillas: Opt for corn or flour tortillas based on your preference; both work beautifully!

• Enchilada Sauce: Use store-bought or homemade; either way, it brings the whole dish together.

• Cheese: A mix of shredded cheddar and Monterey Jack offers creaminess and flavor; feel free to use vegan cheese if desired.

• Spices: Chili powder, cumin, and garlic powder add depth; don’t skip these for maximum flavor.

• Cilantro (optional): Fresh cilantro adds a burst of freshness; sprinkle it on top before serving for color and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Butternut Squash Black Bean Enchilada

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle salt, and roast until tender—about 25-30 minutes.

Sauté the Filling Ingredients: In a skillet over medium heat, add diced onions and sauté until translucent—around 5 minutes—then stir in black beans, spices, and cooked butternut squash until heated through.

Assemble the Enchiladas: Grab those tortillas! Spread some enchilada sauce on the bottom of a baking dish. Fill each tortilla with the butternut squash mixture, roll them up tightly, and place seam-side down in the dish.

Add Sauce and Cheese: Pour remaining enchilada sauce over the rolled tortillas ensuring every nook is covered. Sprinkle generously with cheese—because cheese makes everything better!

Bake Until Perfectly Cheesy: Bake uncovered for about 20 minutes or until bubbly and golden brown on top. Your kitchen will smell heavenly at this point!

Enjoying these Butternut Squash Black Bean Enchiladas means savoring every flavorful moment. With delightful textures paired with bold spices enveloped in warm tortillas, each bite feels like a hug from within. These enchiladas are not just food—they’re comfort wrapped in love!

Perfecting the Cooking Process

Start by roasting the butternut squash until golden and tender, then prepare the enchilada filling while it cools. Assemble the enchiladas in a baking dish and pour on your sauce before baking until bubbly.

Add Your Touch

Feel free to swap black beans for pinto beans or add some jalapeños for heat. You can also top these enchiladas with avocado slices or fresh cilantro for extra flavor and freshness.

Storing & Reheating

Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes, for best results.

It reminds me of that time I made these enchiladas for my family’s taco night. Everyone was skeptical about squash in their dinner, but they devoured them all!

FAQ

Can I use frozen butternut squash?

Yes, frozen butternut squash is convenient; just thaw and drain excess moisture before using.

What can I serve with Butternut Squash Black Bean Enchilada?

Consider pairing them with Mexican rice or a fresh green salad for balance.

Can I make these enchiladas ahead of time?

Absolutely! Assemble them a day in advance, cover tightly, and bake when ready to serve.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Butternut Squash Black Bean Enchiladas

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Butternut Squash Black Bean Enchiladas are a delightful fusion of sweet and savory flavors, wrapped in warm tortillas and smothered in zesty enchilada sauce. This dish not only pleases the palate but also brightens up your dinner table with its vibrant colors. Perfect for meal prep or impressing guests, these enchiladas are a comforting and nutritious choice for any occasion.

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Ingredients

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• 2 cups roasted butternut squash (about 1 medium squash)
• 1 can (15 oz) black beans, rinsed and drained
• 8 corn or flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt to taste
• Fresh cilantro for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until tender.
2. In a skillet over medium heat, sauté diced onions until translucent (about 5 minutes). Add black beans, spices, and cooked butternut squash; stir until heated through.
3. Spread some enchilada sauce at the bottom of a baking dish. Fill each tortilla with the filling mixture, roll tightly, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
5. Bake uncovered for about 20 minutes or until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (approx. 200g)
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 30mg