Butternut Squash Enchiladas

Vegetable packed Butternut Squash Enchiladas have a hint of sweetness mixed with black beans, diced tomatoes, garlic, and onions, and are full of traditional enchilada flavor. Slathered in a red enchilada sauce and covered in melted cheese makes this easy-to-make recipe perfect for weeknights.

Why This Recipe Works

During the fall months when butternut squash is in abundance I love to try and put it in as many different recipes as possible, especially vegetarian ones like this Butternut Squash Pumpkin Soup.

This is one of the meals everyone eats without complaint. It’s packed with delicious ingredients like butternut squash, tomatoes, onions, and black beans to give it some bulk and fill you up.

Because it’s packed with vegetables and good-for-you ingredients it’s also a great way to sneak in some more veggies into your diet or into your kids. The veggies are coated in a red enchilada sauce and smothered in cheese, which makes it easier to eat without a fuss.

It’s also a no-fuss meal to make with a simple process of preparing the filling and then stuffing and rolling the enchiladas. Since this is such an easy-to-make meal it’s one the kids can help make too.

Ingredients Needed

• Tortillas: for enchiladas you will need the 10-inch sized tortilla shell and you can use either corn or flour, though enchiladas are traditionally made using corn tortillas.
• Shredded Cheese: I choose to use Monterey Jack cheese but you can also use white cheddar cheese too.
• Butternut Squash: you can use fresh or frozen butternut squash for this recipe. I prefer frozen because it’s quicker and you don’t have to go through the long process of slicing it.

Recipe Variations

• Make them gluten-free: this recipe is already gluten-free as long as you use certified gluten-free corn tortillas. Make sure to double-check all the other ingredients to make sure there isn’t any hidden gluten.
• Vegan enchiladas: to make these butternut squash enchiladas vegan, remove the cheese or change dairy cheese for a non-dairy option.
• Without beans: you can leave the beans out of this recipe if you’d like or swap them for another bean. Some other great options are chickpeas or if you’d like something different entirely try tofu.
• Sweet Potato Enchiladas: since butternut squash and sweet potato are so similar you can easily swap them for this recipe. Try this similar recipe for black bean and sweet potato tacos too.
• Additional Fillings: you can add additional fillings to these enchiladas such as corn, bell peppers, or even green chilies. You can also add any meat you’d like too.

Tips for Cutting Butternut Squash

If you plan on using fresh butternut squash, here are some tips that will make it easier to cut.

• The outer skin is extremely hard, which makes it tough to cut. To help, pierce the skin with a knife or fork a couple of times and place it in the microwave for 2 minutes to help soften it.
• Remove the ends of the squash first (making sure to keep your fingers out of the way), and then slice it in half removing the round bottom part from the long thin portion.
• Peel the squash using a vegetable peeler and by placing the flat end of each part of the squash down on the cutting board.
• Slice the squash in half and then scoop the seeds out using a spoon.
• Cut the squash in to small cubes.

Step-by-Step Instructions

• Sauté the onions. In a large skillet heat the olive oil over medium heat and add the onions. Sauté for about 2 minutes until the onions become fragrant and then add the garlic and continue to cook for 1 minute more.
• Cook the vegetables. Add the butternut squash, tomatoes, black beans, spices, and water to the skillet and toss to combine. Cover, and reduce heat to medium-low and cook for 30 to 35 minutes until the squash is tender, stirring occasionally.

• Prepare the tortillas. Wrap the tortillas in a damp paper towel and heat them in the microwave for 30 seconds. Pour ¼ cup of the enchilada sauce into a shallow bowl and dredge both sides of the warmed corn tortillas into it.
• Fill the tortillas. Place about ⅓ cup filling in the center of each tortilla and roll, placing the seam side down on a rimmed 9×13 baking sheet or baking dish. Repeat with the remaining tortillas.

• Add the sauce. Pour the remaining enchilada sauce on top of the tortillas and sprinkle with the shredded cheese.
• Cook. Pour the remaining enchilada sauce on top of the tortillas and sprinkle with the shredded cheese. Bake at 400ºF for 10 minutes, until the cheese is melted and begins to bubble.

Recipe Notes:

• To save time purchase pre-cut butternut squash or use frozen. Often during the fall and winter months, you can find it pre-cut in the produce section.
• Steam your tortillas by wrapping the entire stack in a damp paper towel and heating them in the microwave for 1 to 1 ½ minutes.
• Dredge the entire tortilla, after it’s been steamed, into enchilada sauce before filling it.
• If you’re short on time in the evenings you can set these enchiladas ahead of time before you plan the make them. Store them covered in the fridge until you’re ready to bake them.

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If you made these Butternut Squash Enchiladas I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!