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Butternut Squash and Black Bean Enchiladas

Butternut squash and black bean enchiladas with roasted squash, warm spices, and a bubbly red enchilada sauce. Flour or corn tortillas get rolled tightly and baked until the cheese melts with golden spots.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 cup butternut squash Peeled and cut into ½-inch cubes.
  • 2 tbsp olive oil Divided (1 tbsp for roasting; 1 tbsp for sautéing).
  • 0.5 tsp salt
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 1 yellow onion Small, diced.
  • 2 garlic Cloves, minced.
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup corn kernels
  • 1 tsp ground cumin For the bean mixture.
  • 1 tsp chili powder For the bean mixture.
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh cilantro Chopped.
For the enchiladas
  • 8 tortillas Medium flour or corn.
  • 2.5 cup red enchilada sauce
  • 2 cup shredded Monterey Jack or Mexican-blend cheese
  • 0.25 cup fresh cilantro For finishing.
  • 1 avocado Diced.
  • 1 lime Cut into wedges.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the butternut squash
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the butternut squash with 1 tablespoon olive oil, salt, ½ teaspoon ground cumin, and ½ teaspoon chili powder.
  3. Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized around the edges.
Build the black bean filling
  1. Heat the remaining tablespoon olive oil in a cast iron skillet over medium heat.
  2. Add the yellow onion and cook for 4–5 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the black beans, corn, remaining ground cumin, remaining chili powder, and smoked paprika.
  5. Fold in the roasted butternut squash and fresh cilantro, then remove from the heat.
Assemble and bake
  1. Reduce the oven temperature to 375°F.
  2. Spread ½ cup red enchilada sauce across the bottom of a 9×13-inch baking dish.
  3. Fill each tortilla with about ½ cup of the squash and black bean mixture and a small handful of cheese, then roll tightly.
  4. Arrange the enchiladas seam-side down in the baking dish and pour the remaining red enchilada sauce over the tortillas.
  5. Sprinkle the remaining shredded Monterey Jack or Mexican-blend cheese evenly over the top.
  6. Bake for 20–25 minutes until the sauce bubbles and the cheese is melted with lightly golden spots.
Finish and serve
  1. Finish with fresh cilantro and diced avocado.
  2. Serve with lime wedges on the side.

Notes

For best rollable tortillas, warm them briefly before filling so they don’t crack. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F oven until hot and bubbly. Freezing is yes—freeze baked enchiladas (covered) for up to 3 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat shredded cheese.