Butternut, Spinach, and Black Bean Enchiladas (Vegetarian, Gluten Free)

These delicious Butternut Squash Black Bean Enchiladas are full of the best flavors! Perfect for fall, sweet butternut squash is the perfect contrast to a spicy enchilada sauce. We add black beans, spinach, and cheddar cheese, but feel free to keep these dairy-free or even add chicken for more protein!

Butternut Squash Enchiladas, Perfect Fall Dinner!

These butternut, spinach, and black bean enchiladas are the perfect fusion of fall and Mexican.

I adore Butternut Squash and use it in lots of ways in the fall and winter. It’s creamy, sweet, and so satisfying! A great way to add fiber and bulk up a variety of dishes.

If you’ve never cooked butternut squash before, check on this post on How to Cook Butternut Squash.

Once you’ve mastered the simple preparation, you’ll want to start adding it to a variety of dishes too! Once of my favorite winter meals to meal prep is this Paleo Turkey Chili, and this Butternut Squash Lasagna is an indulgent fall favorite!

Don’t be intimidated by enchiladas! They are basically just rolled tacos, covered in sauce. Add rows of them to a baking dish, and smother them with cheese! The magic happens in the oven when the sauce starts bubbling and infusing the tortillas with flavor, and the cheese starts to bubble and brown on top.

These are sure to be a hit with the entire family! Also try this quick and simple Vegetarian Enchiladas Casserole.

I make this homemade enchilada sauce. It freezes well and tastes amazing!

What You’ll Need

• Butternut Squash (If you’ve never cooked a butternut squash before, check out this post for how to peel and chop up a butternut squash.)
• Olive Oil
• Sea Salt and Black Pepper
• Red Pepper
• Corn Tortillas (I recommend organic! If you have a tortilla press, you can make homemade corn tortillas with just masa harina and water! Sub flour tortillas for a non-gluten free version.)
• Homemade Enchilada Sauce (Made simply with chili powder, tomato paste, spices, and lime juice. Or your favorite jarred variety!)
• Black Beans
• Spinach
• Cheddar Cheese

Prepare your Butternut Squash

Save time by purchasing cubed butternut squash.

Step 1: Peel the butternut squash with a vegetable peeler.

Step 2: Cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds.

Step 3: Cut the squash first in 1 inch strips. Then cut each section in 1 inch cubes.

How to Make Butternut Squash Black Bean Enchiladas

Step 1: Preheat over to 450º F. Line a baking sheet with parchment paper and set aside.

Step 2: Onto the baking sheet, add butternut squash, chopped into 1 inch cubes. Drizzle with olive oil, and season with salt and pepper. Bake the butternut squash for 20 minutes.

Step 3: Add the sliced red pepper to the baking pan in the oven along with the squash, and allow to bake an additional 10 minutes. Remove the vegetables from the oven, but leave the oven on if baking the enchiladas soon.

Step 4: Warm tortillas in a skillet or wrapped in a towel set in the still warm oven. While the tortillas are warming, prepare other ingredients. Shred the cheddar cheese, open the black beans and drain them, and place the enchilada sauce in a wide shallow bowl.

Step 5: Assemble the enchiladas by dipping a warmed tortilla in enchilada sauce, and then adding the tortilla to a large pan (9×13 baking dish). Into the center of the enchilada, add a large spoonful of the butternut squash and red pepper mixture. Add 1 tablespoon of black beans, along with a few leaves of spinach, and a sprinkle of cheddar cheese. Roll the enchilada and place the seam-side down in the pan to hold the roll together.

Step 6: Repeat with all tortillas, lining the enchiladas in a single layer to fill the entire bottom of the baking pan.

Step 7: Pour remaining enchilada sauce over the tops of the rolled enchiladas. Top with remaining cheese.

Step 8: Cover the pan with aluminum foil, and bake the enchiladas for 30 minutes. Remove the foil, and bake uncovered for an additional 10-15 minutes, until the sauce is bubbling and the cheese has begun to brown on the top.

Step 9: Garnish the enchiladas with cilantro if desired. Serve with avocado, sour cream, or hot sauce, if desired.

How to Store Leftover Enchiladas

Once the enchiladas have fully cooled, wrap the pan in foil, and refrigerate for up to 5 days.

Alternatively, place enchiladas in a freezer safe airtight containers and freeze for up to 3 months. This can be done with a large batch or in individual servings.

To reheat enchiladas, place them in a baking pan, add a couple tablespoons of water, and cover the pan tightly with foil. Reheat in a preheated 400º F oven for 15-20 minutes.

Tips & Variations

Make these Dairy Free: Omit the cheddar cheese. Add avocado slices to the top after baking to add some creaminess to the dish!

Add Protein: These are amazing with shredded chicken. Either cook chicken breasts in a crockpot and shred, and use leftover roasted chicken. Add into the enchilada rolls along with the roasted butternut squash.

Mix up the Vegetables: These can be made with sweet potatoes in place of the butternut squash. They are awesome with a variety of vegetables added. Add zucchini, green peppers, or red onion to the mixture if desired!

Other Butternut Squash Recipes

• Butternut Squash Roasted Red Pepper Soup
• Butternut Squash Feta Salad
• Baked Butternut Casserole

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