Jan 27

Roasted Butternut Squash and Black Bean Enchiladas

Creamy, dad-approved, vegetarian, boyfriend-approved, homemade, healthy, delicious, cheese-less enchiladas.

Did you see that? They don’t even have cheese in them!  But they are so flavorful and the texture is so perfectly creamy that you could fool your dinner guests.

That is if you need to fool your dinner guests.   Meaning your dinner guests are opposed to eating anything with the word ‘healthy’ or ‘vegetarian’ in the title.

But these are called Roasted Butternut Squash and Black Bean Enchiladas.  They’ll never now what hit em’.

Healthy and vegetarian.

And delicious.

Give yourself a pat on the back for making those you love a little bit healthier with this home-cooked, veggie-stuffed meal.

Simplified enchilada making process:

Step 1: Roast butternut squash.

Step 2: While roasting butternut squash, make enchilada sauce.

Step 3: While sauce is thickening/cooling, make enchilada filling.

Step 4: Stuff tortillas with filling and bake!

Roasted Butternut Squash and Black Bean Enchiladas

Yield: serves 5


1 large butternut squash
1 large onion
1 can black beans, rinsed and drained
1/2 tsp nutmeg
1/2 tsp cumin
1/4 tsp cinnamon
salt to taste
15-20 corn tortillas
1 batch enchilada sauce (below)

enchilada sauce
1/4 cup canola oil
1 Tbsp all-purpose flour (I substituted in ground flax, worked fine)
3 Tbsp chili powder
12 oz tomato paste
2 cups vegetable broth
1 tsp onion powder
1 tsp cumin
1 tsp minced garlic (3 cloves)


Make the enchilada sauce.  Slightly heat canola oil in a sauce pan over medium heat (make sure your oil doesn't get too hot, shouldn't be bubbling).  Add in flour and whisk until dissolved.  Add in chili powder and cook for 1 minute.  Mix in tomato paste, vegetable broth, onion powder, cumin, and minced garlic.  Cook over medium heat for a few minutes until sauce becomes thick.  Remove from heat and allow to cool/continue to thicken.  

Make the filling.  Preheat oven to 400 degrees.  Peel, seed and chop butternut squash into small cubes.  Toss with a little oil and pepper and roast for 40 minutes stirring once during cooking.  While butternut squash is cooking, make enchilada sauce (see recipe below).

Chop onion and cook in a saute pan over medium heat with about a tablespoon of oil until brown and tender.  While onion is cooking, mash butternut squash into a puree with a fork or potato masher.  To the butternut squash puree add nutmeg, cumin, and cinnamon.  Stir well.

When onions are fully cooked, add in black beans and cook for an additional 2 minutes, stir frequently.  Pour onion-black bean mixture into butternut squash puree and mix together.

Assembling the enchiladas.

Preheat oven to 350 degrees.

Warm corn tortillas in the microwave so they don't rip apart when handled.  (About 1 minute in the microwave while covered with a paper towel.)  Spread 1 cup of enchilada sauce into desired baking dish.  Now it gets messy.  Dip a corn tortilla into the remaining enchilada sauce.  Now lay the tortilla into the baking dish and scoop about 1/3 -1/2 cup of the filling onto the tortilla.  Wrap the tortilla up tightly, careful not to break it and place seam side down into your baking dish.  Repeat with remaining tortillas until all filling is gone.   Pour remaining sauce over stuffed tortillas and bake for 30 minutes.  Serve with cilantro.

I had to use two separate baking dishes to fit all 20 enchiladas.  So I only poured about a 1/2 cup of sauce into the bottom of each baking dish.  That way I had plenty of sauce to pour over the top of the enchiladas.

One comment on “Roasted Butternut Squash and Black Bean Enchiladas”

  1. Pingback: What to Wear, What to Eat? | eats and pleats

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