Butternut Black Bean Enchiladas

A pan of black bean butternut squash enchiladas garnished with cilantro and avocado slices.

5 from 2 votes

Butternut Black Bean Enchiladas

A vegetarian enchilada bake, stuffed with butternut squash, spinach, and black beans. Use your favorite enchilada sauce, or make your own Homemade Enchilada Sauce with clean ingredients.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 157kcal

Author: Michelle Miller

Equipment

sheet pan
9x13 baking dish

Ingredients

1/2 butternut squash (cut into small cubes)
olive oil or avocado oil
salt and pepper to taste
1 red bell pepper (sliced)
12 corn tortillas
3 cups enchilada sauce (Try making your own- Homemade Enchilada Sauce,)
4 cups baby spinach
1 cup black beans drained and rinsed
1 cup sharp cheddar shredded (or favorite cheese)
cilantro garnish (optional)
jalapenos garnish (optional)

Instructions

Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
Onto the baking sheet, add the cubed butternut squash. Drizzle with olive oil, and season with salt and pepper. Bake the butternut squash for 20 minutes.
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.
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.
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.
Repeat with all tortillas, lining the enchiladas in a single layer to fill the entire bottom of the baking pan.
Pour remaining enchilada sauce over the tops of the rolled enchiladas. Top with remaining cheese.
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.
Garnish the enchiladas with cilantro if desired. Serve with avocado, sour cream, or hot sauce, if desired.

Notes

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.

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